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1
Preheat an oven with a pizza stone to 550 degrees F, if possible.
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2
If your oven does not go up to 550 degrees F, preheat it to the highest temperature possible.
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3
In a small bowl, combine chickpeas, 2 tablespoons olive oil, garlic, rosemary leaves, and 1 teaspoon each of salt and pepper.
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4
Set aside.
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5
Roll out pizza dough and spread on a 12-inch pizza screen.
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6
Lightly cover the dough with mozzarella cheese and bake for approximately 8 to 10 minutes or until dough is cooked through; the pizza will not be baked again.
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7
Finely dice red onions and set aside.
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8
Chop cilantro leaves and set aside.
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9
Reduce the balsamic vinegar in a pan until it becomes thick and paste-like.
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10
In a separate bowl, cure the shrimp by squeezing the lemon juice over the shrimp so that all of it is covered in juice.
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11
Cut up tuna into bite-size pieces and add to the shrimp and lemon juice cure.
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12
Next, add the remaining olive oil, onions, capers, and a pinch of salt and pepper to the cure.
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13
Let the cure sit for 5 to 7 minutes.
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14
While the shrimp and tuna cures, spread the chickpea sauce on top of the cooked pie.
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15
Next, evenly spread the cured tuna and shrimp mixture on top of the sauce.
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16
Drizzle Worcestershire sauce on top of the pizza, followed by the balsamic reduction.
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17
Finish the pizza with chopped cilantro.
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18
Cut into wedges and serve.
