1/2 Recipe Flatbread Dough
1/4 Cup Za’atar
1 tsp Aleppo Chile
Single-Varietal Extra Virgin Olive Oil for brushing
1/2 Cup black olives, pitted and roughly chopped
1 fresh medium tomato, seeded and roughly chopped
Remove chilled flatbread dough from the refrigerator and allow to come to room temperature (about 1 hour). Position pizza stone or baking sheet on bottom rack of oven and preheat to 450°F.
Divide room-temperature dough in half and roll into balls. On lightly-floured work surface, roll out each dough ball into 12″ rounds. Position 1 of the rolled out doughs on an inverted rimmed baking sheet lined with parchment paper (or use a lightly floured pizza paddle). Brush dough rounds liberally with the olive oil, leaving a 1/2″ un-oiled border. Spread the oiled portion of dough with half the za’atar, and half the diced olives and tomatoes. Sprinkle half the Aleppo chile on each dough round, leaving a 1/2-inch clean border around the edges. Carefully slide parchment with flatbread off the sheet (or topped flatbread off the pizza paddle) onto the heated pizza stone or baking sheet. Bake until golden brown, 10 to 12 minutes.
Repeat olive oil / topping / baking process with second flatbread dough round.