Dukkah flatbread with goat cheese-yoghurt dip
35 min
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.
Betty Soup
1 person made this
Ingredients
Serves: 8
- Flatbread
- 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.
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