Steelhead and Smoked Mozzarella Flatbread - alive magazine

Ingredients

• 5 1/2 cups (1.375 L) peeled and cubed yellow potatoes (about 4 large potatoes)
• 1 Tbsp (15 mL) chia seeds
• 3 Tbsp (45 mL) water
• 1 1/4 cup (310 mL) gluten-free oat flour
• 1/4 cup (60 mL) almond meal
• 1 Tbsp (15 mL) extra-virgin olive oil
• 1 Tbsp (15 mL) apple cider vinegar
• 1/2 tsp (2 mL) sea salt
• 1 tsp (5 mL) garlic powder
• 1/2 tsp (2 mL) dried thyme
• 4 oz (114 g) steelhead fillet, pin bones removed
• 1/2 cup (125 mL) diced smoked mozzarella cheese
• 1 garlic clove, minced
• 1/4 cup (60 mL) roughly chopped fresh flat-leaf parsley leaves
• 2 Tbsp (30 mL) roughly chopped fresh dill
• 1/2 cup (125 mL) thinly sliced red onion
• 1 1/2 Tbsp (22 mL) capers, drained and rinsed
• 6 Picholine olives, pitted and roughly chopped
• 2 Tbsp (30 mL) extra-virgin olive oil, divided
• 2 Tbsp (30 mL) toasted pine nuts