Categories: Pizza/flatbread
Ingredients
- For Flatbread:
- 1 lb. purchased prepared pizza dough
- 2 tbsp. olive oil
- 2 tsp cornmeal, for dusting
- For Chevre-Yogurt Dip:
- 1/2 cup plain Greek yogurt
- 1/4 cup crumbled goat cheese (chevre)
- 1 tbsp. chopped fresh parsley
- 1 garlic clove, minced
- 1 tsp lemon zest
- 1/2 tsp chopped fresh dill
- 3 tbsp. olive oil
- 1/4 cup Dukkah (see recipe)
Directions
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Prepare Flatbread: If dough is refrigerated, let stand at room temp, covered, 30 minutes. Preheat oven to 450 and put a pizza stone on bottom rack. Halve dough and roll each half on a lightly floured surface into a 10-inch oval. Brush each oval with 1 tbsp. oil. Put 1 oval on a cornmeal-dusted baking sheet or baking peel and transfer to pizza stone.
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Bake until golden brown, about 10 minutes. Repeat with remaining oval. Cut flatbreads into wedges or tear into pieces.
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Make Chevre-Yogurt Dip: Stir together yogurt, chevre, parsley, garlic, lemon zest, and dill in a bowl.
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Put oil in a small bowl and Dukkah in another bowl. Serve flatbread with all 3 bowls. Dip flatbread in oil, then in Dukkah, and use Chevre-Yogurt Dip for spreading.