Roll each ball of pizza dough out to fit on a baking sheet, roughly a ¼-inch thick.
Brush the top of dough with egg yolk. Score the top of the dough with a fork to keep it from forming an air bubble while baking.
Transfer dough to a parchment paper lined baking sheet or hot baking stone.
Bake dough for 12-15 minutes, or until it is cooked through and a beautiful golden color. Repeat with remaining dough.
While pizza dough is baking, heat oil over medium high in a pan. Add red peppers, salt, pepper to pan. Cook for 6-8 minutes, or until peppers soften and begin to wilt. Remove from heat.
Once flatbread is cooked, remove it from the oven. Allow it to cool slightly.
Spread one-fourth of the hummus over each cooked flatbread.
Divide the roasted peppers, feta cheese, and basil leaves between the cooked pizza dough flatbreads.
Serve.
Notes
Serves 12 - 16 as an appetizer, less as a main course