Well, since I skipped the main ingredient, I couldn’t very well call it Fresh Tuna, Mozzarella, and Basil Pizza, now could I?
Here’s the thing, I do my best to pay attention to where my food is coming from and how it was handled along the way. I don’t always succeed, so I’m hardly one to proselytize. And so I won’t.
But after being bombarded with all the reports of overfishing and mislabeling of bluefin tuna, I’m taking a little break. Which is sad for two reasons. First, I LOVE sushi, and tuna is among my favorites. Second, it was a rather key ingredient for this week’s recipe.
So, what to do. Not so easy to find a substitute. But reading Dorie’s description of the inspiration for this dish as being a cross between pizza and a nicoise salad, I settled on… DUM dum dum… anchovies!
Okay, okay, I know, not everyone’s favorite. But it is a common, if unloved, ingredient in both nicoise salad and pizza. I didn’t used to be a huge fan. But somewhere along the line I started to appreciate them, and now I find that there always seems to be a jar of the little fishies lurking in my refrigerator.
I decided to cook them alongside the scallions so that they melted into a bit of a sauce. Otherwise I followed Dorie’s instructions to the letter. And, if I may be permitted to pat myself on the back, delicious! Which proves either that I’m brilliant, or puff pastry is pretty tasty canvas for just about anything. I’m guessing it’s the latter.