Flatbread With Peppermint and Feta

1/2 Recipe Flatbread Dough
1 Cup Feta, Crumbled
2 bunches green onions, chopped fine
1/4 Cup flat-leaf parsley, chopped fine
2 tsp Peppermint, crushed
2 Tbsp Single-Varietal Extra Virgin Olive Oil, plus extra for brushing
Kosher Salt and Fresh Ground Black Pepper to taste

Remove prepared flatbread dough from refrigerator and allow to warm to room temperature (about 1 hour). Place pizza stone or baking sheet on lowest rack and preheat oven to 450°F.

Heat 2 Tbsp olive oil in medium skillet over medium heat. Add chopped green onions and season liberally with salt and pepper. Cook, stirring occasionally, until onions are softened, about 5 minutes. Transfer sauteed onions to a bowl, and stir in parsley and peppermint.

Divide room-temperature dough into 2 portions. On a lightly-floured surface, gently roll and stretch the two pieces into rectangles that are roughly 14-by-7-inches. Move shaped dough rectangles to an inverted rimmed baking sheet topped with parchment paper, or onto a floured wooden pizza paddle.

Brush each flatbread with a little olive oil, and then top each with 1/4 Cup of the onion-herb mixture, leaving a 1/2-inch herb-free border around the perimeter. Next, top each flatbread with 1/2 Cup feta. Season with a sprinkle of salt and pepper. Carefully slide parchment with flatbreads off the sheet (or off the floured pizza paddle) onto the heated pizza stone or baking sheet. Bake until flatbreads are golden brown, 10 to 12 minutes.

Remove flatbreads from oven and allow to cool five minutes before serving.