Just because it’s a busy weeknight doesn’t mean we can’t eat well! In little more time than a frozen pizza takes, you can be eating this gourmet creation! Here’s a hint though, make two because it will be very popular!
The recipe here uses fresh tuna, but that ingredient is totally interchangeable with other fish, thinly sliced meat or vegetables. For those looking for a family crowd-pleaser that doesn’t take all evening, this is a great technique for your repertoire.
Vegetarian version: I have tagged vegetarian here because you can easily substitute slices of portobello mushrooms, thinly sliced summer squash, or virtually any veggie on hand.
It begins with a store-bought Boboli pizza crust. Cheating? Perhaps, but who cares, right? I use fresh tuna, thinly sliced onions and a small amount of parmesan cheese. All of these are according to taste. Then, when I have it, I also sprinkle something green for color. Arugula is a great choice, spinach is another.
Start by slicing the tuna. Thick slices generally won’t work on a pizza crust, so cut pretty thin, like a quarter-inch.
Do the same with an onion or a few shallots (or a leek, a red onion, etc.)
Put the tuna and onion slices in a bowl drizzle with olive oil and toss. Then season with a generous amount of Old Bay seasoning ( I shouldn’t have to say it, but here you could use whatever seasoning you like).
Heat up a skillet on high and when it’s hot, put the tuna onion mixture in it. You won’t need olive oil because you already put it in the tuna. The point here is to sear it, not cook it through. Remember, it will also go in the oven. So this is a quick pan sear, and then back into the bowl.
Brush a thin layer of olive oil on the Boboli crust and spread the tuna-onion mixture over it in a single layer. Sprinkle with parmesan cheese and put in the oven for however long the Boboli crust package calls for. I think it is about 10 minutes at 400°.
This makes the crust golden, cooks the onions and fish a little more, and makes the cheese bubbly. If you have a light fresh green like arugula, you can throw it on for the last 5 minutes, or after the flatbread comes out, but I wouldn’t cook it the whole time.
This basic technique can now be adapted to the tastes of children, to those who prefer chicken, etc. Versatile and tasty…hard to beat!
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