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 in this Mozzarella, Beet, and Walnut Dukkah Flatbreads recipe, 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.
Mozzarella, Beet, and Walnut Dukkah Flatbreads Recipe
- 1/2 cup walnut halves
- 3 tablespoons raw flax seeds
- 1 tablespoon coriander seeds
- 1 1/2 teaspoons dried thyme leaves
- 1 teaspoon cumin seeds
- Kosher salt and Freshly ground black pepper
- 3 medium carrots ends trimmed and peeled
- 1 medium beet ends trimmed and peeled
- 3 tablespoons red wine vinegar
- 2 tablespoons walnut or olive oil plus more for brushing the dough
- 1 tablespoon finely chopped fresh Italian parsley
- 2 to 3 teaspoons Sriracha or other chile garlic paste
- 1 pound fresh whole wheat pizza dough
- 2 ounces mixed baby greens such as kale, chard, and tatsoi
- 6 ounces fresh mozzarella
- For The Dukkah: 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 the dukkah aside until ready to use.
- 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.)
- 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 doesn't 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.
- 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 (you'll have a bit of slaw leftover).
- Scatter mozzarella across flatbreads, top each flatbread with another 3/4 to 1 teaspoon of the walnut mixture (you'll also have walnut mixture leftover), garnish with a drizzle of olive or walnut oil and serve.