Spicy tuna flatbread

Ingredients:

Cake

• 1 serving of pizza dough
• Premium flour for working with dough
• 1 tbsp extra-virgin olive oil
• 2 cloves garlic, thinly sliced
• 1 tbsp fresh rosemary leaves

Tuna salad

• 2 teaspoons mayonnaise
• 2 teaspoons sour cream
• 0.5 tsp lemon juice
• 0.5 tsp. sriracha sauce
• 2-3 drops of dark sesame oil
• 150 g sushi-grade tuna, cut into 0.5-1 cm cubes.
• High-quality aged balsamic vinegar
• Microgreens and radish sprouts, for serving

Pizza dough

• 1 teaspoon of sugar
• 1 cup warm water (45°C)
• 1 tbsp active dry yeast (2 packets)
• 2 tbsp olive oil + extra for greasing the bowl
• 1 teaspoon fine sea salt
• 2.5 cups premium flour + extra for dusting

Preparation:

1. Preheat oven to 260°C with a pizza stone inside (if you don't have a pizza stone, dust the baking sheet with flour or cornmeal.)
2. Flatbreads:
   
   Stretch each piece of pizza dough thinly, dusting it with flour. Roll it out with a rolling pin. Brush the dough with olive oil. Sprinkle with chopped garlic, rosemary, sea salt, and pepper. Transfer to a pizza peel (or another inverted baking sheet). Bake until crisp, golden, and bubbly around the edges, 2-4 minutes.
3. Salad:
   
   Mix mayonnaise, sour cream, lemon juice, Sriracha sauce, sesame oil, and a pinch of salt and black pepper. Stir in the tuna. Before serving, tear the crispy tortilla into pieces. Sprinkle with sea salt and drizzle with aged balsamic vinegar. Top with a dollop of lettuce and some microgreens.

4. Pizza dough

   
   In a mixer bowl, dissolve sugar in warm water. Sprinkle with yeast. Let stand until foamy, about 10 minutes.
   
   Add olive oil and fine salt to the yeast mixture. Then, using a dough hook, add flour. Knead until the dough is smooth. Add more flour as needed and knead for about 10 minutes. Place the dough in an oiled bowl and turn it over to coat the surface. Cover the bowl with a towel and let it sit in a warm place until the dough has doubled in size, about 1 hour.
5. Turn the dough out onto a floured work surface. Divide into 4 pieces. Form into 4 smooth, firm balls. Cover loosely with plastic wrap and let rise in a warm place for another 30 minutes or in the refrigerator overnight. Once the dough has risen, use it immediately or wrap and freeze until ready to use, up to 2 weeks.