Nicoise Salad Pizzette

ingredients

4 to 6 servings
 
Cornmeal for dustingcornmeal1
Tapenade
1 cup pitted kalamata olives, rinsed and drainedkalamata olives1
2 tablespoons extra-virgin olive oilextra-virgin olive oil2
1 clove garlic, peeled and coarsely choppedgarlic1
2 tablespoons fresh lemon juice (from ½ a large lemon)lemon juice2
2 anchovy filets in oil, drainedanchovy2
1 tablespoon capers, rinsed and drainedcapers1
1 tablespoon chopped fresh thyme leavesfresh thyme1
1 tablespoon chopped fresh rosemary leavesfresh rosemary1
All-purpose flour, for dustingall purpose flour1
1 (1-pound) ball pizza dough, halvedpizza dough1
Olive oil for drizzlingolive oil1
1 large tomato, sliced into 8 (¼-inch-thick) slicestomato(es), large1
1(5-ounce) can tuna in olive oil, such as Flottcan italian tuna in oil1
6 string beans, blanched and each cut into 4 (1-inch) pieces * see Cook’s Notestring beans6

instructions

 
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.
Tapenade
Place the olives, oil, garlic, lemon juice, anchovies, capers, thyme, and rosemary in a food processor. Blend until smooth.
On a lightly floured work surface, roll out the pizza dough into 2 (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 and place a slice of tomato on top. Drizzle with olive oil and bake for 15 to 20 minutes until the dough is crisp and golden.
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 notes

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.

Special equipment: a 4-inch round cookie cutter
This recipe has also appeared in:

Register

Already registered? Click to login.

Register with my site and you'll get exclusive access to more recipes as well as cool
website features like the "recipe box" and "grocery list"!

* required field

email address*    
password (min. 6 characters) *    
retype-password*    
first name*  
last name*  
zip code