Tuna California Pizza

Date Prepared: 07/15/11

Source:  Whole Living [magazine]. August 2011, p66
Also available at http://www.tunathewonderfish.com/cookbook/recipe.php?id=50

Tuna California Pizza with Feta, Red Pepper, Artichoke, Onion, Basil

 *Recipe:

1 can (5 oz) drained or 1 pouch (2.5 oz) tuna
1 large prepared pizza crust
2 tablespoons olive oil
1 garlic clove, minced
1 jar (6 oz) marinated artichoke hearts
1/2 red bell pepper, sliced
1/2 red onion, sliced
1 cup Feta cheese, crumbled
1/4 cup fresh basil chopped

To Serve:

Preheat oven to 450° F. Place pizza crust on baking sheet. Heat olive oil in small skillet over medium heat. Add garlic and sauté 30 seconds (do not burn). Spread sautéed garlic oil over pizza crust. Spread flaked tuna over crust evenly. Top with red peppers, artichokes, red onion and feta cheese. Sprinkle with basil. Bake 8 to 10 minutes. Serves 4.

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Difficulty: Easy - This recipe is a prep-and-serve and requires very little culinary expertise.

Accessibility: Common - There are very few ingredients required for this preparation, all of which can be obtained at a typical grocery store.

Visual Appeal:  There are several colorful components in this preparation which provide contrast and improve the look of a plain pizza crust and the dull color of cooked tuna. If cooked long enough or under a broiler, the feta gets a nice caramelization.

Overall Taste: I had mixed feelings about the taste of this dish. Generally, it was light and fresh. However, the taste of canned tuna is quite distinct and not always particularly appealing to me. In fact, as far as the taste goes, I would prefer it without the tuna, if made it again. A vegitarian version of this might have been more enjoyable.

Overall Experience: This was a fun, easy dish to make. Homemade pizza is always exciting to make, and this is a different combination of ingredients than I would typically use. I was pleased with the overall product made even though it seemed so simple. I suppose it was appropriate after having not logged too many dishes as of late.

Additional Notes: I decided that a prepared pizza crust was too much bread for this type of pizza with very little sauce. As an alternative, I chose to use naan bread. Naan is an unleavened flatbread which seems like a perfect vessel for individual sized pizzas. Ashamedly, I purchased the naan and did not make it. (I'm not really that ashamed. In fact, I hadn't even considered it).

*The recipe and instructions for this recipe have been reported to maintain the original instruction and is not an original recipe and belongs to the source indicated. This post has been prepared as a review only and with no intention to take credit for this recipe. This recipe has been reviewed without instruction or influence by the parties or companies mentioned therein.