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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.

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Credit: Roland Bello

Recipe Summary test

prep:
25 mins
total:
45 mins
Yield:
Makes one 9-by-13-inch pie
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

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