Nicoise Salad Pizzette
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 355
- Total Fat
- 14
- Saturated Fat
- 2
- Carbohydrates
- 42
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 15
- Cholesterol
- 5
- Sodium
- 811
- Total: 50 min
- Prep: 30 min
- Cook: 20 min
Ingredients
Cornmeal, for dusting
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)
Directions
Special equipment:
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.