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