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Ffwd: Fresh Tuna, Machengo and Basil Pizza, gluten free and on the grill
Julie Cecchini
1 pizza (serves 4)
IntermediateSo it is a hot and steamy Friday and I am sitting at my picnic table enjoying martini. All the cares of the week are slipping away as this simple yet elegant pizza cooks on my grill. Happy Friday!
Total Steps
9
Ingredients
11
Tools Needed
1
Ingredients
- 1 recipe foccacia dough
- 2 teaspoons extra-virgin olive oil
- 1 small red onion, sliced
- 1 8-ounce ahi tuna steak, cut crosswise into twelve 1/4-inch-thick slices
- 4 ounces Manchego cheese, shaved
- 12 leaves large fresh basil
- 4 cherry tomatoes, quartered
- 6 Kalamata olives, pitted, quartered
- 2 radishes, thinly sliced
- 1 teaspoon Garlic Ginger Salt
- pepper
Instructions
1
Step 1
Roll out foccacia onto a parchment lined baking sheet.
2
Step 2
Allow it to rise for 1 hour.
3
Step 3
Heat one half of your grill on high until it reaches 400°F.
4
Step 4
Cook dough in the grill for 10 minutes.
5
Step 5
Brush tuna lightly with olive oil; sprinkle with Garlic Ginger Salt, and pepper.
6
Step 6
Arrange tuna, onion and basil on cooked dough.
7
Step 7
Scatter tomatoes, olives, and radish slices over each.
8
Step 8
Toss on cheese and drizzle with olive oil.
9
Step 9
Bake just until tuna is opaque around edges but still translucent in center, about 3 minutes.