I think pizza is my perfect friday night food. Even if you make it from scratch, it is pretty simple to make something special. The original recipe drom Dorie Greenspans book, Around my French Table, calls for puff pastry. It truly makes the recipe special, but it is also a high maintenace option that I have not found a gluten free solution for. So I have chosen foccacia as the crust.
So it is a hot and steamy Friday and I am sitting at my picnic table enjoying martini. All the cares of the week are slipping away as this simple yet elegant pizza cooks on my grill. Happy Friday!
- 1 recipe foccacia
- 2 tsp extra-virgin olive oil plus additional for brushing and drizzling
- 1.small red onion, sliced
- 1 8-ounce ahi tuna steak, cut crosswise into twelve 1/4-inch-thick slices
- 4 oz machengo, shaved with a vegetable peeler
- 12 large fresh basil leaves
- 4 cherry tomatoes, quartered
- 6 Kalamata olives, pitted, quartered
- 2 radishes, thinly sliced
- 1 tsp Garlic Ginger Salt
Roll out foccacia onto a parchment lined baking sheet. Allow it to rise for 1 hour. Heat one half of your grill on high until it reaches 400°F. Cook dough in the grill for 10 minutes. Brush tuna lightly with olive oil; sprinkle with Garlic Ginger Salt, and pepper. Arrange tuna, onion and basil on cooked dough. Scatter tomatoes, olives, and radish slices over each. Toss on cheese and drizzle with olive oil. Bake just until tuna is opaque around edges but still translucent in center, about 3 minutes. Transfer to plates.
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Photo Credit: Julie Cecchini