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1
For the veggie slaw: In a small bowl, combine the lemon zest and juice, olive oil, Aleppo pepper and salt.
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2
Whisk well, and set aside.
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3
In a medium mixing bowl, add the romaine, cherry tomatoes, parsley, mint, cucumber, red onion and red pepper.
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4
Mix together until well combined.
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5
Pour the lemon dressing over the slaw and toss to thoroughly coat, being careful not to bruise the lettuce.
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6
For the za'atar flatbread: Place a wok, dome-side up, over a burner and preheat over medium heat.
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7
Divide the pizza dough in half and roll into balls.
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8
Oil the dough and set aside at room temperature until it can be easily rolled out, about 30 minutes.
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9
Flatten the dough balls and, with a floured rolling pin, roll each into a 12- to 14-inch circle.
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10
In a small mixing bowl combine the za'atar and 4 tablespoons of the olive oil; reserve to the side.
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11
Season the pre-heated wok with 1 tablespoon of the remaining olive oil.
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12
Set the first flatbread over the domed wok surface; it will start to cook immediately.
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13
Brush with half of the olive oil-za'atar mixture, spreading it evenly to 1/4-inch from the edges.
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14
Cook the flatbread until just lightly brown on the bottom.
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15
Remove to a flat surface, and repeat for other flatbread.
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16
To serve, add some veggie slaw to each flatbread, garnish with the goat cheese and roll up like a burrito.
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17
Cut in half and serve.
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18
Skewer if needed.
