Description
This Greek Salad Cottage Cheese Flatbread is a fresh and vibrant meal that combines the warmth of freshly baked dough with the cool crunch of a classic Greek salad. Slathered with a homemade creamy tzatziki sauce and topped with savory feta and juicy vegetables, it is the perfect light lunch or dinner for warm weather. With a golden, crispy crust and a refreshing, tangy topping, this flatbread is bursting with Mediterranean flavors in every bite.
Ingredients
Homemade Tzatziki
- 1 cup 2% plain Greek yogurt
- 1 small/medium cucumber, grated
- 2 cloves garlic, minced
- 2–3 tablespoons fresh dill, chopped
- 1 tablespoon fresh mint, chopped
- 1 small lemon, juiced
- 1 tablespoon olive oil
- 2 teaspoons salt
The Flatbread & Salad
- 8 oz pizza dough (store-bought or homemade)
- 1/3 cup olive oil, divided
- 1 teaspoon garlic powder
- 1/2 cup feta cheese, crumbled and divided
- 1/4 cup fresh dill, divided
- 1/3 cup cherry tomatoes, quartered or halved
- 2 Persian cucumbers, quartered
- 1/2 cup Kalamata olives, halved
- 1 small red onion, thinly sliced
- Salt and pepper, to taste
Instructions
Prepare the Dough
Remove the pizza dough from its packaging and place it in a bowl. Cover with a dish towel and let it sit at room temperature for at least 20 minutes. This relaxes the gluten, preventing the dough from shrinking back when you stretch it.
Make the Tzatziki
While the dough rests, grate the cucumber for the sauce. Crucial Step: Squeeze the excess liquid out of the grated cucumber using a paper towel or cheesecloth. In a medium bowl, combine the Greek yogurt, squeezed cucumber, lemon juice, 1 tablespoon olive oil, minced garlic, chopped dill, chopped mint, and salt. Stir well and refrigerate until needed.
Preheat
Preheat your oven to 450°F (230°C).
Bake the Crust
On a baking sheet, stretch and spread the pizza dough until it is uniform in thickness. Sprinkle the dough with the garlic powder and drizzle with 1 tablespoon of the olive oil. Bake for 5 minutes.
Add Cheese and Finish Baking
Remove the crust from the oven. Sprinkle with 2 tablespoons of the crumbled feta and 1 tablespoon of fresh dill. Return to the oven and bake for 7 to 8 additional minutes, or until the edges are lightly golden and crispy.
Make the Salad
While the crust finishes baking, prepare the topping. In a bowl, combine the quartered tomatoes, quartered Persian cucumbers, sliced red onion, and halved Kalamata olives. Season with salt and pepper, then toss with the remaining olive oil and remaining fresh dill.
Assemble
Remove the finished crust from the oven. Immediately top the warm crust with the fresh Greek salad mixture. Add generous dollops of the chilled tzatziki sauce on top.
Serve
Finish with a final drizzle of olive oil and extra dill if desired. Slice and enjoy immediately.
Notes
Squeeze the Cucumber: Do not skip squeezing the water out of the grated cucumber for the tzatziki. If you leave the liquid in, the sauce will become watery and runny as it sits.
Temperature Contrast: This dish is best served immediately. The magic lies in the contrast between the hot, crispy, garlic-infused crust and the cold, crunchy salad topping.
Dough Trouble? If your dough keeps snapping back into a ball when you try to stretch it, it is likely too cold. Cover it and let it rest on the counter for another 10 minutes to warm up.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Lunch/Dinner
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/2 flatbread
- Calories: 580
- Sugar: 6g
- Sodium: 1450mg
- Fat: 32g
- Saturated Fat: 9g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 25mg
Keywords: greek salad flatbread, tzatziki pizza, healthy summer dinner, vegetarian flatbread, mediterranean recipes, homemade tzatziki, light lunch ideas