Pizza Niçoise is exactly how it sounds—a mashup of fresh, foolproof ingredients piled on top of a warm, doughy crust. It’s a taste of the Mediterranean right from your kitchen table.
Ingredients
- 4 oz. baby potatoes, well scrubbed
- 2 tbsp. extra-virgin olive oil, divided
- 1 lb. store-bought pizza dough, room temperature
- Kosher salt
- Freshly ground black pepper
- 2 oz. green beans or haricot verts, trimmed
- 1 1/2 tsp. red-wine vinegar
- 5 oz. can Genova Yellowfin Tuna in Olive Oil
- 1/2 c. baby arugula
- 1/2 c. cherry tomatoes, halved
- 1/4 c. pitted kalamata or niçoise olives, halved
- 1/4 small red onion, thinly sliced
Description
- Preheat oven to 450°. Using a mandoline, very thinly slice the potatoes.
- Drizzle a 9-x-13-inch baking sheet with 1 tablespoon of the olive oil and spread the pizza dough to the edges. Shingle the potatoes over the top of the dough leaving a ½-inch border. Season with salt and pepper and drizzle with the remaining 1 tablespoon of olive oil.
- Bake the pizza until cooked through and crust is golden, about 25 minutes. Remove and let cool slightly.
- Meanwhile, bring a small saucepan of salted water to a boil. Add the green beans and cook, until bright green and crisp tender, about 3 minutes. Strain, rinse with cool water, and drain well. Transfer to a work surface and cut each bean into thirds on a bias.
- Strain the oil from the can of tuna into a small bowl and whisk the vinegar into the oil. Season with salt and pepper.
- Sprinkle the slightly cooled pizza with the arugula, tuna, tomato, olives, green beans, and red onion. Drizzle with dressing, then slice and serve warm.
