Yum! I decided to get creative and go out on a limb for tonight’s dinner. Friday’s during Lent sometimes make it harder to be creative without meat. I wasn’t feeling the usual salmon burger, fish fry or grilled white fish. I wondered how I could make a seafood pizza and came up with the below. It turned out great and my tough critic approved!!! This recipe will make it into the rotation.
Tuna Melt Pizza
Fresh pizza dough
Boursin Pepper cheese
1 can albacore tuna packed in olive oil
1/2 onion, finely chopped
1/2 bell pepper, finely chopped
1 Roma tomato
Kalamata olive to taste
1 C mozzarella cheese
Preheat the oven to 450°. Roll and press the dough, by hand, onto a lightly greased cookie sheet. Dock the dough with a fork to reduce bubbling of the crust. Spread or crumble the Boursin cheese (about half the package) on the dough as the pizza “sauce”.
In a separate bowl, combine a handful of arugula, the tuna in olive oil, peppers and onion. Spread the mixture overtop the dough and Boursin. Top with thin slices of tomato and olive (if desired). Finish with cheese and bake for 20 minutes or until crust has crisped and cheese is melted.