- Flatbread:
- 1 pound prepared pizza dough
- 2 tablespoons olive oil
- 2 teaspoons cornmeal
- Chevre-Yogurt Dip:
- 1/2 cup whole-milk plain Greek yogurt
- 1/4 cup chevre (soft goat cheese), crumbled
- 1 tablespoon chopped fresh parsley
- 1 clove garlic, minced
- 1 teaspoon lemon zest
- 1/2 teaspoon chopped fresh dill
- 3 tablespoons olive oil
- 1/4 cup dukkah spice blend
- If dough is refrigerated, let stand at room temperature, covered, for 30 minutes.
- Preheat oven to 450 degrees F (230 degrees C) and put a pizza stone on the bottom rack.
- Halve dough and roll each half into a 10-inch oval on a lightly floured surface. Brush each oval with 1 tablespoon oil. Put 1 oval on a cornmeal-dusted baking sheet or baking peel and transfer to the pizza stone.
- Bake until golden brown, about 10 minutes. Repeat with remaining oval. Cut flatbreads into wedges or tear into pieces.
- Stir together yogurt, chevre, parsley, garlic, lemon zest, and dill in a bowl.
- Put 3 tablespoons 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.
06/09/2019
recipepes.com
dukkah flatbread with chevre-yogurt dip, recipe
PT15M
PT1H
5
455 calories
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