Nicoise Salad Pizza
Photography: Roland Bello
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
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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.
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Step 2
Bake until cooked through and crust is golden on edges and bottom, about 18 minutes.
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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.
