Fish and Salad Flatbreads

Name: Fish and salad flatbreads
Total time: 45 min
Yield: 1
Cuisine: European, Italian
Ingredients: 1.333 cups all-purpose flour (plus extra for dusting); 0.125 oz active dry yeast; 0.5 tsp salt; 0.5 Tbsp superfine caster sugar; 4 tsps olive oil; 0.5 cup warm water (roughly 45c); 0.125 cup olive oil; 1 Tbsp tomato puree; 0.5 cup cherry Tomatoes; 0.5 cup Parmesan (shaved); 1.667 cups canned Tuna (drained); 1.5 cups Arugula; 1 Tbsp baby Caper (drained)

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Difficulty:

easy

Difficulty

Preparation:

45 min.

Preparation

Ingredients

for

50 cm x 25 cm pizza

For the dough: 1.333 cups all-purpose flour (plus extra for dusting); ⅛ oz active dry yeast; ½ tsp salt; ½ Tbsp superfine caster sugar; 4 tsps olive oil; ½ cup warm water (roughly 45c)

For the topping: ⅛ cup olive oil; 1 Tbsp tomato puree; ½ cup cherry Tomatoes; ½ cup Parmesan (shaved); 1 ⅔ cups canned Tuna (drained); 1 ½ cups Arugula; 1 Tbsp baby Caper (drained)

How healthy are the main ingredients?

Tuna Tomato Parmesan Arugula olive oil olive oil

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Preparation steps

Preheat the oven to 220°C (200 fan) | 425°F | gas 7.

Combine the flour, salt, yeast and sugar in a large mixing bowl. Mix in the oil and water to form a dough, bringing it together with your hands, then kneading gently on a lightly floured surface for a few minutes until even.

Roll out into a 50 cm x 25 cm rectangle, roughly 1 cm thick. Arrange on a baking tray and spread the base lightly with the tomato puree. Top with the cherry tomatoes and tuna chunks. Season well then drizzle with the olive oil.

Bake for 16-20 minutes until the base is golden, crispy and cooked. Remove and top with the baby capers, Parmesan and rocket leaves before serving.

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