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Nicoise-Salad Pizza

We used tuna fillets (we like Ortiz), but any kind of oil-packed tuna will work. Keep the potato slices in a bowl of cold water to prevent discoloration, then pat them dry when you're ready to assemble the pie.

  • prep: 25 mins
    total time: 45 mins
  • yield: Makes one 9-by-13-inch pie
Photography: Roland Bello

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Ingredients

  • 1/3 recipe Basic Pizza Dough, or 3/4 pound store-bought dough
  • 1 to 2 small potatoes, peeled and thinly sliced
  • 1/4 cup black nicoise olives, pitted
  • Extra-virgin olive oil
  • Coarse salt
  • 3 to 4 ounces jarred oilpacked tuna (about 1/2 jar)
  • 2 ounces haricots verts, blanched and sliced in half on the bias
  • 1 small red tomato, cut into thin wedges
  • 1 handful baby arugula
  • 1/4 small red onion, halved and thinly sliced
  • 2 teaspoons red-wine vinegar

Directions

  1. Step 1

    Preheat oven to 475 degrees. Form dough (as directed in Basic Pizza Dough recipe) in a 9-by-13-inch rimmed baking sheet. Arrange half of potato slices on top half of dough, the rest on bottom half, covering entirely; press into dough. Add olives, pressing into dough. Brush with oil and sprinkle with salt.

  2. Step 2

    Bake until cooked through and crust is golden on edges and bottom, about 18 minutes.

  3. Step 3

    Using a metal spatula, slide pie onto a cutting board. Artfully arrange tuna and remaining vegetables on top; sprinkle with vinegar and drizzle with more oil. (Alternatively, toss these ingredients together in a bowl, then top pie with salad.) Slice into 6 pieces and serve.

Source
Martha Stewart Living

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