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Ingredients:
1 lb pizza dough
1 cup Kalamata olives, chopped
3/4 cup oil-packed sun-dried tomatoes, sliced, plus 3 Tbsp oil from jar
1 Tbsp Urban Accents Marrakesh Za’atar
1 red onion, thinly sliced
1 6-oz pkg crumbled feta cheese
Fresh basil, thinly sliced
Directions: Preheat grill to medium heat. On lightly floured surface, divide dough into quarter. Roll or stretch to form four 6-inch ovals. Press chopped olives into dough. In small bowl, combine tomato oil with Marrakesh Za’atar.
Transfer dough ovals to grill. Cook until undersides are firm and beginning to char, about 2-3 min. Using tongs or a large spatula, transfer crusts, grilled side up to a baking sheet; brush with seasoned oil mixture. Spread evenly with thinly sliced red onion and sun-dried tomatoes. Slide back onto grill and cook until crusts are cooked through. Transfer to cutting board; quickly top with crumble feta and basil. Cut into wedges and serve.
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