Smoked Salmon Flatbread with Chopped Salad

Ingredients:

4oz Alaska Smokehouse Smoked Sockeye Salmon, drained, skin removed, and broken into bite sized chunks

1 avocado, cut into 1/2" slices (optional)

For the Salad:

2 teaspoons lemon juice

1 teaspoon extra virgin olive oil

3 cups romaine lettuce, finely chopped

1/4 cup fresh basil, finely chopped

Salt and Pepper to taste

For the Flatbread:

1 cup all-purpose flour

1/2 teaspoon salt (kosher if you have it)

1/4 teaspoon instant or rapid rise yeast

1 teaspoon sugar

1 tablespoon extra-virgin olive oil, plus more for brushing

1/2 cup plus 1 tablespoon Greek yogurt

2 fresh apricots or peaches, halved, pits removed

1 ear of corn, husked

Procedure:

To make the flatbread dough, combine the flour, salt, yeast, and sugar in the bowl of a stand mixer, then using the whisk attachment, mix until combined.

Remove the whisk attachment, then add in the olive oil and yogurt and attach the dough hook attachment.

Knead the dough at low speed with the stand mixer until the dough comes together in a smooth ball that slightly sticks to the bottom of the bowl, then continue to knead for 5 more minutes.

Transfer the dough to a clean bowl, then cover the bowl with plastic wrap and allow to rise at room temperature for about 2 hours, or until the dough has doubled in size.

On a floured surface, divide the dough into two equal pieces.

Roll each piece into a ball, then place both balls about 3 to 4 inches apart, and cover with a floured kitchen towel.

Let rise at room temperature for another 2 hours, or until doubled in volume again.

To grill the flatbreads, preheat your grill on high for 10 minutes, or if using charcoal, light one chimney full of coals and then spread them out once all coals are covered with grey ash.

To assemble the flatbreads, work one ball of dough at a time on the floured surface.

Using a rolling pin, or your hands, roll out the flatbread into an oblong shape, about 10 to 12 inches long by 6 inches wide.

Repeat with the second ball of dough, then bring them both to the grill.

Cook the flatbreads on the grill until the bottoms are charred and the tops a light golden brown.

While cooking, piece any large air bubbles with a knife, then flip the flatbreads with tongs or a spatula or a pizza peel and cook the other side until that side is charred as well.

Remove flatbreads from the grill and transfer to a sheet pan or large plate.

Now brush the apricot or peach halves lightly with oil and place them on the grill along with the shucked corn and cook until slightly charred on all sides, about 10 minutes.

Transfer apricots and corn to a plate, then once they're cool enough to handle, slice the apricots into 1/2 in slices and cut the kernels off of the corn cob.

To make the salad, in a medium bowl whisk together lemon juice and olive oil, then add in chopped romaine leaves and basil, then toss to combine.

Season with salt and pepper to taste.

Finally, assemble the flatbreads by distributing the salad evenly between the two flatbreads, then top with grilled apricot or peach slices, corn, smoked salmon, and avocado.

Cut the flatbreads into slices and serve immediately.