Za'atar Flatbreads with Cucumber-Yogurt Salad

Name: Za'atar Flatbreads with Cucumber-Yogurt Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: All-purpose flour, for dusting; 12 ounces prepared pizza dough, divided into 2 pieces; 5 ounces baby spinach; 1/2 cup frozen baby peas, thawed; 1 cup peeled and finely diced cucumber; 2 tablespoons chopped parsley; 2 tablespoons chopped mint; 2 tablespoons chopped dill; 2 teaspoons minced garlic; One 17-ounce container Greek-style plain whole-milk yogurt; 1 tablespoon fresh lemon juice; 1/2 cup extra-virgin olive oil; 2 cups shredded romaine lettuce; Kosher salt; 1/2 cup za'atar spice mix (see Note)

Servings: persons

All-purpose flour, for dusting
12 ounces prepared pizza dough, divided into 2 pieces
5 ounces baby spinach
1/2 cup frozen baby peas, thawed
1 cup peeled and finely diced cucumber
2 tablespoons chopped parsley
2 tablespoons chopped mint
2 tablespoons chopped dill
2 teaspoons minced garlic
One 17-ounce container Greek-style plain whole-milk yogurt
1 tablespoon fresh lemon juice
1/2 cup extra-virgin olive oil
2 cups shredded romaine lettuce
Kosher salt
1/2 cup za'atar spice mix (see Note)

1
Preheat the oven to 450 and place a pizza stone on the bottom rack to heat for 30 minutes.
2
Alternatively, place an inverted baking sheet in the oven.
3
On a lightly floured work surface, flatten the pizza dough into two 9-inch rounds, about 1/4 inch thick; transfer to 2 well-floured pizza peels or inverted baking sheets.
4
Let stand until slightly risen, 20 minutes.
5
Meanwhile, in a large saucepan, wilt the spinach with 1 tablespoon of water over high heat.
6
Transfer to a colander and rinse with cold water.
7
Squeeze out the liquid and chop the spinach; transfer to a bowl.
8
Add the peas and mash lightly with a fork.
9
Stir in the cucumber, parsley, mint, dill and garlic.
10
Add the yogurt, lemon juice and 2 tablespoons of olive oil and stir to combine.
11
Fold in the romaine and season with salt.
12
In a bowl, combine the za'atar with the remaining oil and a generous pinch of salt.
13
Shake the pizza peel a few times to loosen the dough.
14
Dust flour under any areas that stick.
15
Spread the za'atar oil over the dough.
16
Slide the rounds onto the hot stone and bake for 10 minutes, until golden and crisp.
17
Transfer the breads to a work surface and cut into wedges.
18
Serve with the cucumber yogurt.

317

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: All-purpose flour, for dusting, 12 ounces prepared pizza dough, divided into 2 pieces, 5 ounces baby spinach, 1/2 cup frozen baby peas, thawed, and more.

Yes, Za'atar Flatbreads with Cucumber-Yogurt Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!