1/2 cup chickpeas
2 tablespoons extra-virgin olive oil, plus 2 more tablespoons
1 clove garlic, chopped
2 fresh rosemary sprigs, leaves picked
Salt and freshly ground black pepper
1 (17-ounce) pizza dough ball
2 cups grated mozzarella cheese
2 red onions
Small bunch cilantro
8 ounces balsamic vinegar
12 to 14 colossal gulf shrimp
6 lemons, juiced
1 pound sushi-grade tuna
4 tablespoons salted capers
Worcestershire sauce
Special equipment: 12-inch pizza screen
Preheat an oven with a pizza stone to 550 degrees F, if possible. If your oven does not go up to 550 degrees F, preheat it to the highest temperature possible.
In a small bowl, combine chickpeas, 2 tablespoons olive oil, garlic, rosemary leaves, and 1 teaspoon each of salt and pepper. Set aside.
Roll out pizza dough and spread on a 12-inch pizza screen. Lightly cover the dough with mozzarella cheese and bake for approximately 8 to 10 minutes or until dough is cooked through; the pizza will not be baked again.
Finely dice red onions and set aside. Chop cilantro leaves and set aside. Reduce the balsamic vinegar in a pan until it becomes thick and paste-like. In a separate bowl, cure the shrimp by squeezing the lemon juice over the shrimp so that all of it is covered in juice. Cut up tuna into bite-size pieces and add to the shrimp and lemon juice cure. Next, add the remaining olive oil, onions, capers, and a pinch of salt and pepper to the cure. Let the cure sit for 5 to 7 minutes. While the shrimp and tuna cures, spread the chickpea sauce on top of the cooked pie. Next, evenly spread the cured tuna and shrimp mixture on top of the sauce. Drizzle Worcestershire sauce on top of the pizza, followed by the balsamic reduction. Finish the pizza with chopped cilantro. Cut into wedges and serve.
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