For the Dough:
Prepare a metal mixing bowl by filling it with hot tap water and setting it aside for a few minutes to temper the bowl. This helps activate the yeast properly. Preheat the oven to 500°F (not broil).
Pour out the hot water and dry the bowl. Add the 3/4 cup of warm tap water and sprinkle the yeast on top. Stir gently for 5-10 seconds and set aside. Let the yeast bubble and foam for at least 3 minutes.
In a separate bowl, sift together 2 cups of flour, salt, and sugar.
Stir olive oil into the yeast mixture, then pour in the flour mixture. Stir until the liquid is absorbed.
Lightly flour your countertop and knead the dough for 4-5 minutes until it forms a smooth dough ball.
Place the dough back into the metal bowl, cover it with a tea towel, and set the bowl on top of your preheating oven (not on the burner). Let the dough rise for 5 minutes.
For the Pizza:
Lightly spray two small baking sheets or pizza pans with non-stick cooking spray.
Roll half of the dough on a floured surface into a rectangular shape, fitting it into one of the prepared pans. Repeat with the other half of the dough.
Whisk the egg and 1 tablespoon of water together, and brush the dough’s perimeter with the egg wash.
Evenly distribute the mozzarella cheese on both flatbreads, leaving the egg-washed perimeter uncovered.
Top each flatbread with sun-dried tomatoes, black olives, and crumbled feta. Sprinkle dried basil and oregano evenly over both.
Bake for 10 minutes until the crust is golden and the cheese is bubbly.
Remove from the oven and garnish with chopped parsley if desired. Slice into wedges and serve immediately. Enjoy!