Smoked-Trout Flatbreads
"This supersavory flatbread from chef Kyle Bailey is a delicious snack. The dough gets an overnight proof to develop flavor, but once you’re ready to bake, the flatbread comes together in minutes. (If you’re short on time, you can use 1 pound of refrigerated pizza dough instead.) The finishing drizzle of good-quality olive oil is key...."
INGREDIENTS
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1 pound “00” flour (3 cups), plus more for rolling
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1 tablespoon extra-virgin olive oil
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2 teaspoons honey
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1 1/4 teaspoons packed fresh cake yeast
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1 1/2 teaspoons kosher salt
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1 cup room temperature water
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1/4 cup pine nuts
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1/4 cup extra-virgin olive oil, plus more for drizzling
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Kosher salt
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6 ounces skinless smoked-trout fillet, flaked into 1-inch pieces (1 cup)
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3 ounces pitted Picholine olives, chopped (1/2 cup)
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1/4 cup drained capers
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1 cup grated Pecorino Sardo cheese, plus more for garnish
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Chopped parsley, for garnish
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