Dukkah is a North African condiment made from all sorts of flavorful goodness like nuts, spices, and the like. Traditionally, you'd see it with olive oil as an easy dipping sauce but here we've added it to vegetarian flatbreads. I also love using dukkah as a gluten free coating for salmon or chicken or as a garnish for some of my favorite dips like Carrot Harissa Hummus or Roasted Pepita Squash Pesto.
ends trimmed and peeled
ends trimmed and peeled
plus more for brushing the dough
For the walnut mixture: Place walnuts in a large dry frying pan over medium-low heat and toast until fragrant, about 2 to 3 minutes. Stir in the flaxseeds and spices to the skillet and toast, shaking the skillet frequently, until fragrant about another 1 to 2 minutes. Remove from the pan cool slightly, about 2 minutes.
Combine walnuts, seeds, spices, and a pinch of salt in a mini food processor or mortar and pestle and pulse or grind until nuts and seeds are broken up and you have a uniformly coarse mixture. Set aside.
The walnut mixture can be made up to 1 month ahead and stored at room temperature in an airtight container.
For the carrot slaw:Chop the carrots and beet into size that will fit through the food processor feeding tube. Fit a food processor with the large grating disc, then process and feed the carrots and beets until everything is shredded. (This can also be done using the large holes of a box grater.)
The slaw can be made up to 1 day ahead of time; just add the parsley at the last minute. Store slaw refrigerated in an airtight container until ready to use. If the slaw lets off some liquid, go ahead and drain it before using it.
Combine carrots and beets in a bowl with vinegar, oil, parsley, and 2 teaspoons of the chile-garlic sauce. Season well with salt and freshly ground black pepper, taste and add more chile-garlic sauce, salt, and pepper, as desired.
For The Flatbreads: Heat oven to 450°F and arrange a rack in the middle. Put a pizza stone or large cookie sheet on the rack.
Divide the dough into four and set aside. Using a lightly floured rolling pin and working on a piece of parchment paper, roll each piece of dough into 5- to 6-inch diameter flatbread (it doesnt have to be perfectly round; you could also stretch the dough by hand until it is the approximate size). Arrange dough pieces on the parchment paper then place parchment on a large cutting board (the board will help you transfer the dough to the oven). Brush each piece or dough with a bit of oil then sprinkle each with 1 teaspoon of the walnut mixture.
Flatbreads can be baked up to 1 day ahead of time. Cool completely then store in an airtight container at room temperature until ready to use.
Using the parchment paper and cutting board, carefully slide dough rounds on the parchment paper onto the preheated pizza stone or cookie sheet. Bake until underside of the dough is golden brown, edges are puffed up, and top is golden, about 8 to 10 minutes.
To Serve: Remove flatbreads from oven, divide greens among flatbreads then top each with about 1/4 cup of the slaw mixture (youll have a bit of slaw leftover).
If youre using the pearl or bocconcini mozzarella, slice them in half. If using a large mozzarella ball, cut it into a medium dice.
Scatter mozzarella across flatbreads, top each flatbread with another 3/4 to 1 teaspoon of the walnut mixture (youll also have walnut mixture leftover), garnish with a drizzle of olive or walnut oil and serve.
You can assemble the flatbreads up to 30 minutes before serving; garnish with olive oil just before serving. If youre serving these as hors doeuvres, its easiest to cut each flatbread into quarters then distribute the ingredients on each piece.
Photography and food styling by Aida Mollenkamp