Today´s recipe for the French Fridays with Dorie group is Fresh Tuna, Mozzarella, and Basil Pizza.
This interesting recipe was inspired by a pizza served at Yves Camborde´s world-famous Paris bistro "Le Comptoir" that Dorie describes as "part pissaladière, part salade Nicoise, and part pizza".
There are a number of different elements to this pizza that is best served while still warm. To make the base of this pizza, you start off by cutting circles from ready-made puff pastry and baking them in the oven for about 15 minutes with a baking sheet to weigh them down. For the topping you arrange finely chopped spring onions (previously cooked in olive oil), fresh mozzarella, basil leaves, slices of sushi-grade tuna, quartered cherry tomatoes and Kalamata olives as well as paper thin slices of radishes on top of the pizza. Just before heating the pizzas for about three minutes, drizzle with a bit of good-quality olive oil and sprinkle with French sea salt and freshly ground black pepper.
Considering the young age of some of my devoted taste testers, I skipped the freshly grated ginger on top - while we love ginger, the kids do not really enjoy it semi-raw. Apart from that one ingredient, I followed the recipe exactly and in order to take some of the sharp bite off the radishes, I sprinkled them with with fine sea salt, let them sit for five minutes, rinsed them under cold water and dried them off before placing them on top of the pizzas - after all, we live in a country of relentless radish lovers and that is how we usually enjoy them.
We liked the way these small appetizer-style pizzas looked like, very pretty and the taste was intriguing and liked by all - thanks also to the utterly fresh sushi-grade tuna. I do not think that I woud change any substantial element of this recipe - it seems to me that his recipe is quite harmonious and quite the taste experience as is.
To take a look at some more Fresh Tuna, Mozzarella, and Basil Pizzas prepared by the other members of the French Fridays with Dorie group, please click here.