Perhaps more appropriately called an Asian flatbread, this Asian pizza is topped with flavours from North-East Asia. The natto, kimchi, and yuzu kosho bring complex fermented notes to complement the classic tomato and cheese.
Whisk together the warm water, yeast, and honey in a very large bowl. Let sit for 15 minutes. Bubbles should be appearing.
Add 1 cup of flour, 1 tsp salt, and 1 Tbsp olive oil and stir to combine.
Add another 1/2 cup of flour and start kneading with one hand.
Knead for around 7-10 minutes, adding an occasional sprinkle of flour to stop it sticking to your hand or bowl.
When the dough is getting a little springy (push your finger in and the dough should rebound), form it into a ball, smear the ball and the bowl with the remaining 2 Tbsp olive oil.
Cover the bowl and let sit at room temperature for 2 or 3 hours.
Punch down and divide into halves.
Allow to sit for another 1 hour. Time to prepare your toppings.
Construction
Peel the garlic.
Blend the garlic, canned tomatoes, and yuzu kosho until smooth.
Roll out the flatbreads to about a 3mm thickness.
Ladle on some of the tomato base.
Sprinkle on the natto (natto is slimy so needs some hands on attention), diced unagi (if using), diced kimchi, and top with a little grated cheese.
Cooking
Cook this flatbread like a pizza (surprise!). How long it takes to cook really depends on the oven you have available. In my recently purchased wall mounted oven, it took 10 minutes at 250 degC with the top element and fan. You will know what you need to do with your own oven.
Serving
Use a pizza slicer to cut into serving sized pieces.