Bake for 6 minutes. Rotate the flatbread and bake until the edges are deeply golden-brown, 5 to 6 minutes more. If any big bubbles form, pop them with the tip of a knife and gently press down to deflate. Meanwhile, thinly slice 2 medium red radishes (about 1/4 cup). Pick the fronds from 4 to 5 fresh dill sprigs until you have 1/3 loosely packed cup and coarsely chop. Cut 1/2 medium lemon into 4 wedges and remove any seeds. Halve, seed, peel, and thinly slice 1 large California Avocado.
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