Citrusy Garlic-y Summer Tomato Pizza w/Tuna, Cannellini & Fennel

Mediterranean cooking is very simple, carefree and flavourful. Italians squeeze as much flavour as they can from just a handful of ingredients. I have done just this with this recipe. This tart would be perfect in the summer. Serve some good bread with extra EVOO for dipping and a green salad dressed with EVOO, salt, pepper and lemon juice.


Serves 6 as a light meal or 12 as an appetizer


Garlic Oil: 2 heads garlic 2 cups Crisco Extra Virgin Olive Oil 2 sprigs fresh rosemary 4 1x2-inch strips of orange peel Pizza: Fresh pizza dough 2 fresh tuna steaks, 8 oz. and 1 inch thick each Coarse ground salt Fresh ground pepper Juice of two oranges Zest of 1 orange 1 15-15.50 oz. can cannellini beans, rinsed and drained well ½ cup toasted coarsely chopped walnuts ¼ cup + 2 tablespoons fresh chopped flat-leaf parsley 1 cup garlic olive oil 2 bulbs fresh fennel 4-5 vine-ripened tomatoes, thinly sliced crosswise 1 tablespoon butter ½ cup toasted coarsely chopped walnuts ¼ cup fresh chopped flat-leaf parsley Shaved Parmesano-Reggiano cheese, for garnish Orange wedges, for garnish

Nutritional information

No nutrition information available


1. GARLIC OIL: Slice root end off of head of garlic and separate into cloves; place in a 2-quart heavy saucepan. Add olive oil, rosemary and orange peel. Place over medium heat and bring to boil. Reduce heat to low and place cover on saucepan. Simmer over low heat for 30-45 minutes, or until garlic is soft. Remove from heat and allow to cool for 30 minutes. Remove rosemary and orange peel from oil and discard. Strain oil through fine-meshed strainer into a small bowl and set aside. Use the back of a spoon to press garlic solids into another small bowl and set aside; discard peels. 2. PIZZA: Preheat grill of choice according to manufacturer’s directions. Roll the pizza dough into a 13 x 11-inch rectangle, or several smaller rounds, and ½-inch thick on a lightly floured surface. Brush the dough with some of the garlic oil. Prick the dough thoroughly with a fork. Place oiled side down on grill and grill for 2-3 minutes or just until dough starts to puff and grill marks are visible. Carefully flip crust over and move to cooler part of grill. Brush top with oil and grill for additional 2 minutes. Remove crust from grill. 3. Brush both sides of tuna steaks and with garlic oil and season well with salt and pepper. Place on grill and grill for 2-4 minutes on each side for rare to medium rare; remove to plate and let rest for 5-10 minutes. Flake tuna with a fork. Trim top of fennel and discard. Cut fennel bulbs in thirds lengthwise and brush all sides with garlic oil; season with salt and pepper. Place cut-side down on grill and grill for 3-4 minutes on each side, or just until slightly charred and almost cooked through. Slice off root ends and slice each piece crosswise into thin slices; set aside. 4. Place ¼ cup walnuts, ¼ cup parsley, garlic, orange juice, orange zest, salt, pepper and cannellini beans in work bowl of food processor; pulse 3-4 times to break up nuts and beans. Run machine while drizzling olive oil through feed tube; add just enough oil to ensure spreadable consistency for bean mixture. Adjust seasonings to taste. 5. Spread bean mixture evenly over grilled crust. Place tomato slices on top of bean mixture in single layer; sprinkle sliced fennel over tomatoes. Drizzle with additional garlic oil and place back on grill. Grill for 2-3 minutes, or just until topping is heated through. Sprinkle flaked tuna over tomatoes and fennel. 6. Sprinkle pizza with remaining walnuts and parsley. Top with shaved cheese. Cut into serving-sized pieces. Place orange wedges on edge of plate. Buon Appetito! NOTE: Step 1 may be done 2-3 days in advance. Store oil and garlic in tightly-sealed containers in the refrigerator for no longer than 10 days.