Into a stand mixer bowl put 2 loosely filled cups flour and 1/2 teaspoon finely ground sea salt and 1/2 teaspoon Italian Seasoning. Fill a Pyrex measuring cup with 3/4 cup milk and 3 1/2 tablespoons real butter. Place in the microwave and heat just until butter starts to melt. Add to the flour and salt and mix with a flat paddle mixing attachment until soft dough forms. Place dough on a floured surface, sprinkle with flour and knead until smooth. This doesn’t take long. Form dough into a ball and wrap up in plastic wrap. Let it rest at room temperature for 30 minutes.
Lightly coat a sauté pan with olive oil. Sauté until tender thinly sliced red onion, red and yellow tiny bell peppers. Remove from pan and set aside. In the same pan sauté 1/2 a bunch of fresh spinach.
Slice in half pitted Klamata olives. Thinly slice 1 small (firm) Roma tomato. Cut fresh basil leaves from stems. Set aside. Open containers of feta cheese and shredded mozzarella cheese and set aside.
Once flatbread dough has rested for 30 minutes remove the plastic wrap and cut dough in half. On a floured surface roll 1/2 of dough into a 12 -14 inch circle depending on the size of your pizza pan.
Spray the pizza pan with non-stick spray. Press dough into pan. Brush the crust with olive oil and place in a pre-heated 425 degree oven for 5 minutes.
Remove crust from oven and begin to layer toppings beginning with desired amount of crumbled feta and mozzarella cheeses. Layer onions, peppers, olives, tomatoes, spinach and basil on top of cheeses. sprinkle with mozzarella.
Return to 425 degree oven and bake for 12 minutes.
- There are no set measurement for toppings. Use your desired amounts.
- Pat olives and tomato slices dry with a paper towel.
- Use the extra dough either to make a second crust or cut it in half to make two flat breads. Just roll out the dough for flat bread and brown with a little olive oil on both sides in a small skillet. The bread or the crust will store well in a zip lock bag in the refrigerator for a few days.