SPANAKOPITA FLATBREAD

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Directions

• Preheat the oven to 220°C/425°F.
• To make the dough, in a microwave-safe bowl, combine the mozzarella and butter and microwave for 1 to 2 minutes, or until the cheese is completely melted. Stir everything together thoroughly.
• Mix in the egg thoroughly with a hand mixer. Combine the almond flour and salt in a mixing bowl. Work it with your hands like a traditional dough, kneading it for about 3 minutes. (Note: If the dough is too sticky, chill it for an hour or overnight in the refrigerator.)
• Preheat the oven to 200°C/400°F and place a pizza stone (or a baking sheet, but a pizza stone will bake the bottom better).
• Place the dough on a greased sheet of parchment paper and pat it out with your hands to form a large circle, approximately 10 inches in diameter, or a rectangle, approximately 8 by 10 inches.
• Cover the pizza crust with the Greek dressing. Top with the bell peppers and onions and sprinkle with the cheeses.
• Bake for 10 minutes, or until the cheese is melted. Remove from the oven and top with black olives,
  tomatoes, spinach leaves, and oregano. Serve with an extra dollop of Greek dressing on the side.
• This flatbread is best eaten fresh, but any leftovers can be refrigerated in an airtight container for up to 3 days. Reheat for 5 minutes in a preheated 180°C/350°F oven or toaster oven, or until the cheese is melted.