Total time: 50 minutes
Servings: 4
4 ounces of baby potatoes, thoroughly washed
2 tablespoons of extra-virgin olive oil, divided
1 pound of pre-made pizza dough, at room temperature
Kosher salt, to taste
Freshly ground black pepper, to taste
2 ounces of green beans or haricot verts, trimmed
1 can (5 ounces) of Genova Yellowfin Tuna packed in Olive Oil
1 1/2 teaspoons of red wine vinegar
1/2 cup of baby arugula
1/2 cup of cherry tomatoes, halved
1/4 cup of pitted kalamata or nicoise olives, halved
1/4 small red onion, thinly sliced
Begin by preheating the oven to 450°F. Using a mandolin, slice the potatoes very thinly.
Drizzle a 9-by-13-inch baking sheet with 1 tablespoon of olive oil and spread the pizza dough evenly to the edges. Layer the potato slices over the dough, ensuring a 1/2-inch border. Season with salt and pepper to taste, then drizzle with the remaining olive oil.
Bake the pizza for approximately 25 minutes or until the crust is golden and fully cooked. Once done, remove it from the oven and allow it to cool slightly.
In a small saucepan, bring salted water to a boil. Add the green beans and boil until they are bright green and tender-crisp, about 3 minutes. Drain the beans, rinse them with cold water, and allow them to drain completely. Once drained, cut each bean into thirds on a diagonal.
Drain the oil from the tuna can into a small bowl, then whisk in the vinegar. Adjust seasoning with salt and pepper to taste.
Top the slightly cooled pizza with arugula, tuna, halved tomatoes, olives, green beans, and red onion. Drizzle with the vinegar dressing, slice, and serve warm.
For additional details, recipes, serving tips, or to locate products, visit GenovaSeafood.com.
