Grilled Mediterranean Flatbread, with Honey Mustard dipping sauce

1 cup of bread flour

1/2 tsp salt

1/2 tsp of coarse ground black pepper

1 tsp of garlic powder

1 tsp of dried basil

1/3 cup of warm water

3 Tbsp of olive oil

1/2 Tbsp of butter

1 can of whole peeled plum tomatoes, drain tomatoes, roughly chop 1/2 and slice the remaining

2 packages of Mackeral fillets w/ jalapeños from King Oscar, drained and patted dry

1 bunch of baby spinach

1/3 cup of kalamata olives

1/2 cup of feta cheese

1/3 cup of red jalapeno mustard

1/4 cup of honey

1 Tbsp of mayonnaise

Flatbread

This flatbread has no yeast which will save us rising time. Mix the flour, salt, and dried herbs together thoroughly. Place dry mixture in a mixer, then add water, 1 Tbsp of olive oil, and chopped tomatoes. Mix with a dough hook until a soft ball of dough is formed. Divide dough into four equal sized balls and lightly dust each and the surface that you're using to roll dough on. Roll each ball out to approximately 1/4 inch thick (I prefer to roll my dough into rectangles, but any shape will do). Grease a baking sheet with butter and place flatbread onto sheet. Top flatbread with tomatoes, mackerel, spinach, olives, feta, and drizzle remaining olive oil over the top. Pre-heat grill on a high heat (425 degrees). Right before placing bread into grill, turn flame to a medium heat. With a spatula carefully transfer bread from baking sheet to grill. Cook for 12 minutes or until crust is golden brown. This flatbread can be made in the oven or on the grill. I opted for the grill this time.

Honey Mustard dipping sauce

In a food processor place mustard, honey, and mayonnaise. Blend on high for one minute.

Place flatbread on serving dish and slice into equal part with a pizza cutter. Serve dipping sauce on the side. This recipe serves 4, and takes approximately 45 minutes to make.

* Recipes are published as they were submitted to the Cook of the Week Challenge judges.