Use ready-made pizza dough to make this quick flatbread served with a trio of dips: olive oil, dukkah and a goat cheese-yoghurt dip.
2 people made this
450g prepared pizza dough
2 tablespoons olive oil
2 teaspoons fine polenta
Goat cheese-yoghurt dip
100g plain Greek yoghurt
60g 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
4 tablespoons dukkah spice blend
Method Prep:15min › Cook:20min › Ready in:35min
If pizza dough has been refrigerated, let stand at room temperature, covered, for 30 minutes.
Preheat oven to 230 C / Gas 8; place a pizza stone on the bottom rack.
Halve dough and roll each half into a 25cm oval on a lightly floured surface. Brush each oval with 1 tablespoon oil. Put 1 oval on a polenta-dusted baking tray or pizza 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 yoghurt, goat cheese, 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 goat cheese-yoghurt dip for spreading.