• 1 store-bought pizza dough
• 1/2 cup Green Za'atar or Hazelnut Dukkah 
• 1/2 bunch fresh parsley, leaves picked off
• 1/2 bunch fresh cilantro, leaves picked off
• 1 pint heirloom cherry tomatoes, quartered (or 2 or 3 whole tomatoes)
• 1/3 cup feta, crumbled
• 1/2 small red onion, thinly sliced
• 1 small lemon, juiced
• olive oil (for brushing, drizzling and salad)

Heat oven to 425 degrees F. Leave dough out for 20 - 30 minutes to 'rest' at room temperature ,if instructed on packaging.

Divide into 3 portions and roll them out thinly into long ovals. Brush a cookie sheet with the olive oil and place the dough on it, without any of the sides touching. 

Brush the dough with olive oil and sprinkle on the Green Za'atar. Bake in the oven until the crust is golden brown cooked through. Since there is only oil and spice on the dough, keep an eye on it so that it doesn't burn. 

While the flatbread is baking, you can make the salad that will go on top of it. Combine the rest of the ingredients (except for the lemon juice and olive oil), mixing well. 

When the flatbread is done, remove from oven. Add the lemon juice and 2 Tablespoons olive oil to the salad and toss to coat. Evenly top the flatbread with the salad and serve. (Cutting the flatbread before topping the salad will save mess.)

Feel free to drizzle more olive oil on top before you serve it. Or anything else you choose!