1/2 cup jarred in oil, sun-dried tomatoes, chopped, divided
1/2 cup pitted kalamata olives, divided
1/2 cup kasseri cheese, shredded, divided
2 tsp. fresh oregano leaves,
1/2 tsp. red chile flakes,
1/4 cup olive oil
- Combine 2 tablespoons each sun-dried tomatoes, olives, & kasseri cheese and set aside.
- Lightly oil a baking sheet and sprinkle with corn meal. Turn dough out on to a lightly floured work surface and knead in remaining sun-dried tomatoes, olives, and cheese, and add the oregano and chile flakes.
- Use palms to stretch and press dough into an oblong, about 1/2-inch thick. Transfer to prepared baking sheet, cover and let rise for 30 minutes.
- Preheat oven to 400°F. Dimple dough with fingertips. Drizzle dough with olive oil and top with tomato, olive and cheese mixture. Bake for 15 to 20 minutes, until golden brown. Serve hot.