Roll out the dough: Preheat the oven to 425 degrees. Using your hands, stretch out the dough into a rough 1/4-inch rectangle. Place onto a lightly oiled baking sheet and prick all over with a fork. Place in the oven for 8-12 minutes, until beginning to brown on the edges. HINT: If you have a rolling pin or wine bottle, you can use it to roll out the dough out on a lightly floured surface.

Prep the ingredients: Meanwhile, quarter the olives and tomatoes. Drain and quarter the artichokes. Halve, peel, and thinly slice the red onion. Mince the garlic. Slice the romaine into 1-inch pieces.

Assemble the flatbread: When the dough is almost golden brown, remove it from the oven and sprinkle with the mozzarella cheese. Top with the olives, artichokes, tomatoes, garlic, onion, and feta. Season with salt and pepper. Return to the oven for 7-10 minutes, until the cheese is bubbly.

Dress the lettuce: Meanwhile, toss the romaine with 1 Tablespoon balsamic and 1 Tablespoon olive oil. Season with salt and pepper.

Plate: Top the flatbread with the romaine and cut into slices. Enjoy!