- Cook Time
- Prep Time
- Makes two flatbreads, serves 12.Servings
- 1/2 pineapple, diced
- 1 avocado, diced
150 grams tuna, raw, sushi-grade, diced, thawed
- 1/2 head romanine lettuce, shredded
Whole wheat crust
- 1 teaspoon honey
- 1/4 cup warm water
- 1 teaspoon active dry yeast
- 1/2 soda water, room temperature
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon salt
- 1 cup all purpose flour
- 1 cup whole wheat flour
Lime cilantro vinaigrette
- Juice of 1 lemon
- 1/4 cup cilantro
- 1/4 cup canola oil
Use store bought flatbread for crust or make our recipe below. For whole wheat crust below, in large measuring cup combine honey, warm water and yeast. Allow to rest for 5 minutes to activate yeast. Add soda water and olive oil to wet ingredients. In stand mixer fitted with dough hook, combine dry ingredients. Add wet ingredients and mix on low speed until well combined for 5-10 minutes until dough is smooth and gluten has developed. Place dough in oiled bowl to rise for 1-2 hours, covered. Punch down dough to deflate and split in two. Cover and rest for another 45 minutes to 1 hour.
Preheat oven with pizza stone to 450°F. Roll out one dough ball to 1/2-inch thickness on a lightly floured surface. Using a fork, poke holes all over, to keep from bubbling up. Using the back of a baking sheet lined with cornmeal, slide flatbread onto pizza stone and bake until crisp and golden, rotating while baking if necessary, about 6-8 minutes. Remove and cool on a rack. Repeat with second dough ball.
For vinaigrette, in blender or food processor fitted with steel blade, combine all ingredients, process until smooth.
To assemble, toss toppings in vinaigrette and divide between two baked crusts. Cut into wedges and serve.