Nicoise Salad Pizzette

Total Time:
50 min
30 min
20 min

4 to 6 servings

  • Cornmeal, for dusting
  • Tapenade:
  • 1 cup pitted kalamata olives, rinsed and drained
  • 2 tablespoons fresh lemon juice (from 1/2 a large lemon)
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon capers, rinsed and drained
  • 1 tablespoon chopped fresh rosemary leaves
  • 1 tablespoon chopped fresh thyme leaves
  • 2 anchovy fillets in oil, drained
  • 1 clove garlic, peeled and coarsely chopped
  • All-purpose flour, for dusting
  • One 1-pound ball pizza dough, halved
  • 1 large tomato, sliced into eight 1/4-inch-thick slices
  • Olive oil, for drizzling
  • One 5-ounce can tuna in olive oil, such as Flott
  • 6 string beans, blanched and each cut into four 1-inch pieces (see Cook's Note)
  • Special equipment: a 4-inch round cookie cutter
  • Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Dust a baking sheet with cornmeal. Set aside.

  • For the tapenade: Place the olives, lemon juice, oil, capers, rosemary, thyme, anchovies and garlic in a food processor. Blend until smooth.

  • On a lightly floured work surface, roll out the pizza dough into two 10-inch diameter circles, each about 1/4-inch thick. Using a 4-inch round cookie cutter, cut out 4 circles of dough from each and transfer to the prepared baking sheet. Using the tines of a fork, prick the dough all over. Spread about 1 tablespoon of the tapenade over each dough circle (any extra can be used to top fish or chicken, or mixed through pasta or used as a spread for sandwiches) and place a slice of tomato on top. Drizzle with olive oil and bake until the dough is crisp and golden, 15 to 20 minutes.

  • Place the tuna and the olive oil from the tuna can in a small bowl. Using a fork, lightly mash the tuna. Divide the tuna and spoon on top of the cooked dough. Arrange 3 pieces of green bean on top of the tuna and serve.

Cook's Note: To blanch the string beans, place in a medium small sauce pan of boiling water for 1 minute until bright green and crisp-tender. Drain and place in iced water to cool.

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