Nicoise Salad Pizzette Recipe

Name: Nicoise Salad Pizzette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cornmeal, for dusting; 1 cup pitted kalamata olives, rinsed and drained; 2 tablespoons fresh lemon juice (from 1/2 a large lemon); 2 tablespoons extra-virgin olive oil; 1 tablespoon capers, rinsed and drained; 1 tablespoon chopped fresh rosemary leaves; 1 tablespoon chopped fresh thyme leaves; 2 anchovy fillets in oil, drained; 1 clove garlic, peeled and coarsely chopped; All-purpose flour, for dusting; One 1-pound ball pizza dough, halved; 1 large tomato, sliced into eight 1/4-inch-thick slices; Olive oil, for drizzling; One 5-ounce can tuna in olive oil, such as Flott; 6 string beans, blanched and each cut into four 1-inch pieces (see Cook's Note); Special equipment: a 4-inch round cookie cutter

Servings: persons

Cornmeal, for dusting
1 cup pitted kalamata olives, rinsed and drained
2 tablespoons fresh lemon juice (from 1/2 a large lemon)
2 tablespoons extra-virgin olive oil
1 tablespoon capers, rinsed and drained
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
2 anchovy fillets in oil, drained
1 clove garlic, peeled and coarsely chopped
All-purpose flour, for dusting
One 1-pound ball pizza dough, halved
1 large tomato, sliced into eight 1/4-inch-thick slices
Olive oil, for drizzling
One 5-ounce can tuna in olive oil, such as Flott
6 string beans, blanched and each cut into four 1-inch pieces (see Cook's Note)
Special equipment: a 4-inch round cookie cutter

1
Place an oven rack in the center of the oven.
2
Preheat the oven to 400 degrees F. Dust a baking sheet with cornmeal.
3
Set aside.
4
For the tapenade: Place the olives, lemon juice, oil, capers, rosemary, thyme, anchovies and garlic in a food processor.
5
Blend until smooth.
6
On a lightly floured work surface, roll out the pizza dough into two 10-inch diameter circles, each about 1/4-inch thick.
7
Using a 4-inch round cookie cutter, cut out 4 circles of dough from each and transfer to the prepared baking sheet.
8
Using the tines of a fork, prick the dough all over.
9
Spread about 1 tablespoon of the tapenade over each dough circle (any extra can be used to top fish or chicken, or mixed through pasta or used as a spread for sandwiches) and place a slice of tomato on top.
10
Drizzle with olive oil and bake until the dough is crisp and golden, 15 to 20 minutes.
11
Place the tuna and the olive oil from the tuna can in a small bowl.
12
Using a fork, lightly mash the tuna.
13
Divide the tuna and spoon on top of the cooked dough.
14
Arrange 3 pieces of green bean on top of the tuna and serve.

715

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Cornmeal, for dusting, 1 cup pitted kalamata olives, rinsed and drained, 2 tablespoons fresh lemon juice (from 1/2 a large lemon), 2 tablespoons extra-virgin olive oil, and more.

Yes, Nicoise Salad Pizzette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Nicoise Salad Pizzette

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