Pizza with tuna, basil, and pine nuts
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Active dry yeast |
| 1 | Garlic clove -- minced | |
| ¾ | cup | Lukewarm water |
| 2 | cans | Tuna fish -- 6-oz each |
| 1½ | cup | High-gluten flour |
| Drained | ||
| pinch | Salt | |
| Coarse salt -- to taste | ||
| 1½ | tablespoon | Extra virgin olive oil |
| Ground pepper -- to taste | ||
| 1½ | pounds | Fresh tomatoes |
| 8 | tablespoons | Pine nuts -- lightly |
| Toasted | ||
| 3 | tablespoons | Extra virgin olive oil |
| Fresh basil | ||
| 1 | Onion -- thinly sliced | |
Directions
Pizza Dough: Combine the yeast with ¼ cup of water. cover and leave until double in volume. If the mixture does not rise, throw it away and use a fresh package of yeast. If using a food processor, fit the bowl with a steel blade and put the flour, sal Pizza: Preheat oven to 400 degrees. Peel the tomatoes either by placing them in boiling water for a few minutes or by charring them over a gas flame or under a broiler. Slip off the skins while the tomatoes are still warm. Heat 2 tablespoons of the oil in Sprinkle with the basil and serve. FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 06/20 1:55 AM TO: RUTH BURKHARDT (KKBG35A) FROM: RUTH BURKHARDT (KKBG35A) SUBJECT: R-MM PIZZA MEGA
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