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

1. 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.

2. Bake until golden brown, about 10 minutes. Repeat with remaining oval. Cut flatbreads into wedges or tear into pieces.

3. Make Chevre-Yogurt Dip: Stir together yogurt, chevre, parsley, garlic, lemon zest, and dill in a bowl.

4. 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.

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