Za'atar Flatbread with Lebanese Veggie Slaw and Goat Cheese

1. 1

   For the veggie slaw: In a small bowl, combine the lemon zest and juice, olive oil, Aleppo pepper and salt.

2. 2

   Whisk well, and set aside.

3. 3

   In a medium mixing bowl, add the romaine, cherry tomatoes, parsley, mint, cucumber, red onion and red pepper.

4. 4

   Mix together until well combined.

5. 5

   Pour the lemon dressing over the slaw and toss to thoroughly coat, being careful not to bruise the lettuce.

6. 6

   For the za'atar flatbread: Place a wok, dome-side up, over a burner and preheat over medium heat.

7. 7

   Divide the pizza dough in half and roll into balls.

8. 8

   Oil the dough and set aside at room temperature until it can be easily rolled out, about 30 minutes.

9. 9

   Flatten the dough balls and, with a floured rolling pin, roll each into a 12- to 14-inch circle.

10. 10

    In a small mixing bowl combine the za'atar and 4 tablespoons of the olive oil; reserve to the side.

11. 11

    Season the pre-heated wok with 1 tablespoon of the remaining olive oil.

12. 12

    Set the first flatbread over the domed wok surface; it will start to cook immediately.

13. 13

    Brush with half of the olive oil-za'atar mixture, spreading it evenly to 1/4-inch from the edges.

14. 14

    Cook the flatbread until just lightly brown on the bottom.

15. 15

    Remove to a flat surface, and repeat for other flatbread.

16. 16

    To serve, add some veggie slaw to each flatbread, garnish with the goat cheese and roll up like a burrito.

17. 17

    Cut in half and serve.

18. 18

    Skewer if needed.

* Per serving · 4 servings · Values may vary.