Start by filling a metal mixing bowl with hot tap water and let it sit for a few minutes. This step tempers the bowl, creating a warm environment that helps the yeast activate properly. While the bowl is warming, preheat your oven to 500°F—ensure it's set to "bake," not "broil."

After a few minutes, pour out the water and dry the bowl thoroughly. Add the warm tap water to the bowl, then sprinkle in the yeast. Use a rubber spatula to gently stir the yeast into the water for about 5–10 seconds. Set the mixture aside and allow it to sit for at least 3 minutes, or until it starts to foam and bubble.

Meanwhile, sift together 2 cups of the flour with the salt and sugar in a separate bowl.

Once the yeast has activated, pour in the olive oil and stir briefly to combine. Add the sifted flour mixture to the yeast mixture and stir with a wooden spoon until all the liquid is absorbed and a rough dough forms.

Lightly flour a clean work surface and transfer the dough onto it. Knead by hand for 4–5 minutes until it comes together into a smooth dough ball. Place the dough back into the metal bowl, cover it with a tea towel, and rest it on top of your preheating oven—not on a burner, just the oven surface. The gentle warmth will help the dough begin to rise. Let it rest for about 5 minutes.

Prepare two small baking sheets or pizza pans by lightly spraying them with non-stick cooking spray and set them aside.

When the dough has rested, lightly flour a work surface. Divide the dough in half and use a floured rolling pin to roll out one half into a rectangle roughly the size of your pan. Transfer the rolled dough to the baking sheet and press it gently to fill the corners and reach the edges. The shape doesn't need to be perfect—just aim for an even thickness. Repeat the process with the second half of the dough on the second baking sheet.

In a small bowl, whisk together the egg and 1 tablespoon of water. Using a pastry brush, lightly coat the edges of the dough with the egg wash.

Distribute the mozzarella slices evenly across both flatbreads, being careful not to place any cheese on the egg-washed edges.

Top each pizza evenly with the sun-dried tomatoes, followed by the black olives, then sprinkle the crumbled feta on top.

Season each with the dried basil and oregano for added Mediterranean flavor.

Place the pans in the oven and bake for 10 minutes, or until the flatbreads are golden and the cheese is melted and bubbly.

Remove from the oven, sprinkle with fresh chopped parsley if desired, slice into wedges, and serve immediately. Enjoy!