Using the Best Bread recipe keep back a good handful of the dough after the second prove, ie. after you’ve made your pizza.
Then roll the dough out good and thin, about 5mm or so, and cut long ribbons about 1cm thick, brush with a little water or beaten egg glaze, and then sprinkle on the herb of your choice, rosemary or thyme, or a lovely mix like the Za’atar iI used here.
Pop the ribbons into a preheated oven to 200 degC for 12 minutes, until golden brown and crisp.
Allow to cool and serve with a dip, the one I like to use is a tablespoon of pesto in 50ml of good extra virgin olive oil.