Tuna Nicoise Pizza

Name: Tuna Nicoise Pizza
Yield: 2 portions
Ingredients: Extra virgin olive oil; 4 fresh basil leaves, for garnish; 6 fresh basil leaves, slivered; ½ teaspoon freshly ground black pepper; 8 ounces fresh tuna, cut into 12 slices, ¼ inch thick, then into 2 inch squares; 12 Niçoise or other black imported olives, pitted; 12 Niçoise or other black imported olives, pitted; 1 tablespoon capers, drained; 6 slices ripe tomato; 1 cup Basic Tomato Sauce for Pizza; ½ recipe Basic Pizza Dough (1 ball)

Preparation info

2
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

The fresh tuna atop a pizza makes the classic Niçoise even better. This is a summer snap to prepare when you have some Basic Tomato Pizza Sauce on hand. Try it with Tomato Pizza Dough, too.

Ingredients

½ recipe Basic Pizza Dough (1 ball)
1 cup Basic Tomato Sauce for Pi

Dinner
Fish course
Pescatarian
Summer

Method

One hour before cooking, preheat the oven to 500°F. When the oven is almost ready, lightly oil a pizza pan and sprinkle with cornmeal.
On a well-floured surface, press the dough out to form a 12