Wash hands with soap and water. Bring the dough to come to room temperature. Preheat the oven to 450 degrees. Grease a large baking sheet. Wash and dry produce.

Dice the tomatoes. Seed and chop the cucumber. Chop the parsley and ¼ of a red onion. Combine the vegetables in a medium bowl and season with salt.

In a medium bowl, combine the beef, garlic, half of the parsley, the Greek seasoning, and ¼ cup tomato paste. Season with salt and pepper. Always wash hands before and after handling raw meat.

On a clean, lightly floured surface, roll out the dough to a 12x16” oval. Lay the dough on the baking sheet and spread the meat mixture evenly, almost to the edge. Bake on the bottom rack for 15-20 minutes or until the crust is browned.

While flatbread is baking, add vinegar and olive oil packets to the salad and season with salt and pepper. In a small bowl, combine sour cream with 1-2 tablespoons of water (skip for dairy-free), until it becomes a drizzling consistency. Season with salt and pepper.

To serve, cut flatbread into wedges, top with the salad, and drizzle with sour cream (omit for dairy-free). This recipe makes 4 servings. Refrigerate leftovers within 2 hours.