Tuna, Fresh Mozzarella, and Basil Pizza

Ingredients for Tuna, Fresh Mozzarella, and Basil Pizza

• 1 foglio di pasta sfoglia surgelata (metà di un pacchetto da 17,90g), scongelata

• 2 teaspoons extra-virgin olive oil plus additional for brushing and drizzling

• 4 large spring onions, chopped

• 30g ahi tuna steak, cut crosswise into twelve 1/4-inch-thick slices

• 1/60g ball fresh mozzarella cheese, cut into 12 thin slices, drained on several layers of paper towels

• 12 large fresh basil leaves

• 4 cherry tomatoes, quartered

• 4 Kalamata olives, pitted, quartered

• 2 ravanelli, affettati sottilmente

• 1 teaspoon minced peeled fresh ginger

Position rack in centre of oven and preheat to 204°C. Roll out puff pastry on floured work surface to 11-inch square. Using 4 1/2-inch bowl as guide, cut out 4 rounds from pastry. Transfer pastry to large ungreased baking sheet, spacing apart. Place another baking sheet atop pastry rounds to weigh down slightly. Bake until pastry is golden brown and baked through, about 20 minutes. Uncover pastry and cool completely. DO AHEAD: Pastry can be made 6 hours ahead. Let stand at room temperature.

Preheat oven to 204°C. Heat 2 teaspoons olive oil in medium nonstick skillet over medium heat. Add spring onions; sauté until soft but not brown, about 2 minutes. Remove from heat. Divide spring onions among pastry rounds. Brush tuna lightly with olive oil; sprinkle with salt and pepper. Alternate 3 tuna slices, 3 mozzarella slices, and 3 basil leaves in concentric circles, slightly overlapping, atop spring onions on each pastry round. Scatter tomatoes, olives, and radish slices over each. Sprinkle each with ginger and drizzle with olive oil. Bake just until tuna is opaque around edges but still translucent in centre, about 3 minutes. Transfer to plates.

Avvertenza

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