16 oz. Dough Ball
2.5 oz. Pesto sauce
1.5 oz Kalamata Olives (Sliced)
1.5 oz. Feta cheese
.5-1 oz. of Arugula tossed in balsamic glaze and shredded parmesan
We're going to take a 16 oz db and stretch it out and get it as rectangular as we can, at least 16" wide . A good trick you can do is place the pan gently upside down on the dough and cut around it leaving about a 1 inch edge. This will allow the dough to settle in the proper shape with enough dough to reach over the half inch raised lip of the pan.
Place the dough in the pan, then cover with your pesto sauce. Spread your mozzarella over the inside of the flatbread, then top with your sliced kalamata olives and feta cheese. Cook for about 7-10 minutes at about 500-525 degrees.
Beautiful! When the pie is finished cooking you should have a nice crispy crust.
Remove the flatbread from the pan and top it with your arugula tossed in some balsamic glaze and grated parmesan cheese, then place it on a cutting board and cut it into triangles.