The Pioneer Woman Tasty Kitchen
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Tuna Tartare Pizza

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Level: Easy

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Description

Wasabi-chive creme fraiche, avocado, cucumber, ahi tuna and pickled shallots create this incredible cross between sushi and pizza!

Ingredients

  • FOR THE PICKLED SHALLOTS:
  • ¼ cups Red Wine Vinegar
  • 2  Shallots, Thinly Sliced
  • ½ teaspoons Kosher Salt
  • FOR THE PIZZA:
  • 1  Pizza Crust Dough (I Used Trader Joes)
  • 5 Tablespoons Olive Oil, Divided
  • Kosher Salt
  • ½ cups Crème Fraîche
  • ½ teaspoons Wasabi Paste
  • 4 Tablespoons Minced Chives, Divided
  •  English Cucumber, Thinly Sliced
  • ½  Avocado, Thinly Sliced
  • 1  Red Jalapeno, Thinly Sliced
  • 8 ounces, weight Fresh Raw Ahi Tuna, Thinly Sliced
  • ¼ cups Fresh Cilantro
  • 1  Green Onion, Thinly Sliced

Preparation

1. Bring the red wine vinegar to a simmer and add the shallot rounds and salt. Simmer the shallots for a few minutes and then transfer the shallots and the red wine vinegar to a bowl and set aside to cool.
2. Preheat the oven to 450ºF.
3. Roll the crust out and into a round. Spread 1 tablespoon of olive oil on a sheet pan and then place the dough over the oil on the sheet pan. Spread 3 tablespoons olive over the crust and sprinkle with kosher salt.
4. Bake at 450ºF for about 10-12 minutes until the crust is a crispy golden brown.
5. Meanwhile, mix together the crème fraiche, wasabi and 2 tablespoons of chives. (Feel free to add more wasabi if you like.)
6. When the crust has come out and is still hot, slather the crème fraiche mixture over the crust. Layer the cucumbers, avocado, red pepper, tuna, fresh cilantro and green onion. Sprinkle the remaining 2 tablespoons of chives over the top and then add the pickled shallots and drizzle the last tablespoon of olive oil over the pizza.
7. Slice and serve immediately!

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