Mediterranean Flatbread

Preheat the oven to 450 °F. Coat a baking sheet with 1 tsp oil. Sprinkle baking sheet with 1 pinch salt. In a small bowl, whisk together the yeast, sugar, and ½ cup warm water. Let sit for about 10 minutes. In a large bowl combine flour and ½ tsp salt. Set both bowls aside while the yeast activates.

While yeast activates, prepare the hummus. Drain and rinse the garbanzo beans. Add to a food processor or high speed blender, along with 1 tbsp oil, ⅓ cup water, juice from ½ lemon, ½ tsp garlic powder, and ½ tsp salt. Blend on high until fully combined, about 3 to 5 minutes.

At this point, the yeast should be activated. Add it to the large bowl of flour and salt. Mix the dough with your hands until it begins to stick together. Knead for 1 to 2 minutes, until it forms a smooth ball. Cover with a paper towel and let sit for 5 minutes. Roughly chop the artichokes, sun dried tomatoes, and olives, and place in a medium bowl.

Flour a large cutting board or counter space. With a rolling pin, roll out the dough to cover your baking sheet; it should be about ¼-inch thick. Place dough on the baking sheet and fold any extra over to create a crust. Evenly spread your hummus within to cover the flatbread. Add your chopped vegetable toppings. Place in the oven and bake until the crust is golden brown, about 15 minutes.

While the flatbread is cooking, rinse and dry the cucumber, spinach, and scallion. Thinly slice the cucumber, and add it to a large bowl with the spinach. Add 1 tsp oil, juice from ½ lemon, ¼ tsp salt, and ¼ tsp pepper. Toss to coat. Thinly slice the scallion lengthwise, and reserve as a garnish.

Remove the flatbread from the oven. Top with scallions and sprinkle with nutritional yeast. Cut it into four slices in the pan, and serve the hummus flatbread with the side salad.