Into the bowl of a standing mixer fitted with a dough hook, add flour, salt and baking soda. Give it a whisk.
Add water while the mixer is on low. Add a few more drops if you’re noticing the dough isn’t coming together. Mix on high until the dough comes together on the hook.
Flour a work surface and knead the dough for about 5 minutes.
Test the elasticity with your finger. It will bounce back.
Divide into four pieces. Form into disks and let each rest for about 30 minutes.
Roll out and knead into pizza shapes.
Brush some olive oil on.
Bake for about 12 - 15 minutes or until golden.
For the Pesto:
Place basil, parmesan, kosher salt, walnuts, lemon zest, lemon juice and garlic into the blender.
Pour olive oil while the blender on. Blend until smooth.
For the Assembly:
Thinly slice the radishes and tomatoes. Devein the sprigs of thyme and rosemary. Give the herbs and green onions a chop.
Add a thin layer of pesto. Evenly distribute a bed of microgreens, herbs, onions, tomatoes and radishes on the flatbread. Spoon on 2-3 dollops of burrata. Drizzle some olive oil. Add salt and pepper to taste.
Video
Notes
If you're in a rush, try using some store-bought flatbread or naan to make this recipe!
You can spread pesto on the dough before baking if you want more of a pizza feel to this summer flatbread.
Feel free to use whichever greens you like on this and by all means, pile them high! You can even add a fully dressed salad on top of this and enjoy with a big dollop of burrata.