Nicoise Salad Pizzette
Serves: 6
Carter Wolf
1 January 1970
Based on User reviews:
44
Spice
54
Sweetness
49
Sourness
41
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 tbsps
Extra-Virgin Olive Oil1 tbsp
Capers (rinsed and drained)1 tbsp
Thyme Leaves (chopped fresh)Directions:
1
Special equipment: Special equipment: a 4-inch round cookie cutter Place an oven rack in the center of the oven
2
Preheat the oven to 400 degrees F
3
Dust a baking sheet with cornmeal
4
Set aside
5
For the tapenade: Place the olives, lemon juice, oil, capers, rosemary, thyme, anchovies and garlic in a food processor
6
Blend until smooth
7
On a lightly floured work surface, roll out the pizza dough into two 10-inch diameter circles, each about 1/4-inch thick
8
Using a 4-inch round cookie cutter, cut out 4 circles of dough from each and transfer to the prepared baking sheet
9
Using the tines of a fork, prick the dough all over
10
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
11
Drizzle with olive oil and bake until the dough is crisp and golden, 15 to 20 minutes
12
Place the tuna and the olive oil from the tuna can in a small bowl
13
Using a fork, lightly mash the tuna
14
Divide the tuna and spoon on top of the cooked dough
15
Arrange 3 pieces of green bean on top of the tuna and serve