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1
Preheat oven and pizza stone to 450 degrees. (you may use a pizza pan if you don't have a stone.).
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2
In a small bowl, mix 1 1/2 tablespoons of HVR dry dip mix with 3 T. of parmesan cheese, 1/4 t. cayenne, 1/2 t. dill, 1/2 t. crushed red pepper, 1/2 t. garlic powder and 1 T chopped chives; set aside. (These are your 'reserved' spices).
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3
In a small bowl, mix yogurt with 1 1/2 T. HVR dry dip mix with 2 T. parmesan cheese, 1/4 t. cayenne pepper, 1/4 t. dill, 1/4 t. crushed red pepper, 1/4 t. garlic powder and 1 t. chopped chives. (<<--These ingredients are listed with an *) Refrigerate, to allow flavors to meld.
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4
Place a piece of parchment paper on a pizza pan; press out the dough to fit the size of the pan.
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5
Poke holes in pizza crust with a fork - this will prevent large air pockets from forming (as there is no sauce or toppings to 'weigh down' the dough.).
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6
Brush olive oil over pizza crust and then sprinkle reserved spices all over dough.
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7
Move your parchment to the pizza stone in the oven (or use a peel, if you have one.).
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8
Bake for 8-10 minutes - keep a watch, as you don't want them to burn!
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9
Remove from oven - let cool for a couple of minutes, slice in half and then run your pizza cutter the other way, making 3/4 - 1 inch strips.
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10
Serve with your spicy dipping sauce! Enjoy!
