I made my basic Cheese Head Pizza Crust, minus the seasonings (salt, garlic powder and Italian seasoning). Instead, I added a scant teaspoon of Penzey's Greek Seasoning but you can omit it altogether. Trust me, the topping is going to be all the flavor you will need.
I baked the crust and then spread it with a mixture of ricotta and sun-dried tomato pesto. Then I topped that with a mixture of wilted and chopped baby spinach, green onions, garlic, lemon zest, olive oil, fresh dill, freshly ground black pepper...and of course crumbled feta cheese. It was over the top delicious. I scattered the spinach-feta mixture over the ricotta spread and popped it in the oven to bake for 8 to 10 minutes. I can't wait to have it for lunch tomorrow! I snapped a number of photos of the various stages of prep and included the easy peasy recipe below. Enjoy!
Spinach & Feta Mediterranean Flatbread - Spanakopita Style