Open pie with vegetable carpaccio

Ingredients:

• 450 g of store-bought pizza dough, at room temperature
• 1 small cucumber
• 1 small watermelon radish or 3 large radishes
• 3 teaspoons olive oil
• 230 g of cream cheese, room temperature
• 1 small clove of garlic, minced
• 1/2 cup fresh parsley, chives, or a combination, chopped
• 1/4 cup plain nonfat yogurt
• 1 teaspoon poppy seeds
• Additional equipment: grater-shredder

Preparation:

1. Preheat oven to 425°F (218°C).
   
   Roll out the pizza dough on a sheet of parchment paper into a 25cm x 38cm rectangle. Transfer the dough and parchment to an inverted baking sheet and bake until crispy and golden brown (10-12 minutes).
2. Meanwhile, using a mandoline, slice the cucumber and radish very thinly. Toss them in a small bowl with 1 teaspoon of olive oil and 1/2 teaspoon of salt. In a medium bowl, combine the cream cheese with the garlic, herbs, and yogurt.
3. Transfer the crust to a serving platter or cutting board. Spread the cheese mixture on top, leaving a 0.6 cm border. Arrange the vegetables in a single layer, overlapping slightly. Drizzle with the remaining 2 teaspoons of olive oil and sprinkle with poppy seeds.
4. Cut into squares and serve once the dish has cooled to room temperature.