Preheat oven to 450 F.
Sift flour, baking powder and salt into a bowl.
Make a well in the center, and add the olive oil and yolk. Gradually add water while mixing the flour with a wooden spoon.
Transfer dough onto floured surface and knead for about a minute until soft, smooth and elastic. If too sticky, sprinkle with more flour.
Form into a ball and place into a large oiled bowl. Cover with a plastic wrap and set aside for 30 min.
On a baking sheet lined with parchment paper, flatten dough with fingers and form an oval shape of about 12” in length. Bake for 8 min.
Remove flatbread from oven and cover the base of the dough with the feta, tomato slices, spicy peppers and olives. Bake for 20-25 min until crust is golden.
For the vinaigrette, mix the balsamic, honey and salt well. Slowly drizzle in the olive oil until it emulsifies.
When done baking, remove from oven, garnish with basil, oregano and pine nuts and drizzle with vinaigrette. I like to drizzle it with extra honey. You can also replace the vinaigrette with olive oil if you prefer. Enjoy!
