Tuna pizza with avocado, pineapple and lime cilantro vinaigrette

Pasta & Pizza
Written By ANNA Test Kitchen

Inspired by our memories of a beach dinner in Tulum, Mexico. Served on a thin crispy crust, fresh tuna, avocado, and pineapple drizzled with cilantro lime vinaigrette. It's fast, delicious and amazing!

Ingredients

1/2 pineapple, diced

1 avocado, diced

150 grams tuna, raw, sushi-grade, diced, thawed

1/2 head romaine lettuce, shredded

Whole wheat crust

1 teaspoon honey

1/4 cup warm water

1 teaspoon active dry yeast

1/2 soda water, room temperature

1 tablespoon extra-virgin olive oil

1 teaspoon salt

1 cup all purpose flour

1 cup whole wheat flour

Lime cilantro vinaigrette

Juice of 1 lemon

1/4 cup cilantro

1/4 cup vegetable oil

Preparation

Use store bought flatbread for crust or make our recipe below.

For whole wheat crust below, in large measuring cup combine honey, warm water and yeast. Allow to rest for 5 minutes to activate yeast. Add soda water and olive oil to wet ingredients. In stand mixer fitted with dough hook, combine dry ingredients. Add wet ingredients and mix on low speed until well combined for 5-10 minutes until dough is smooth and gluten has developed. Place dough in oiled bowl to rise for 1-2 hours, covered. Punch down dough to deflate and split in two. Cover and rest for another 45 minutes to 1 hour.  

Preheat oven with pizza stone to 450°F. Roll out one dough ball to 1/2-inch thickness on a lightly floured surface. Using a fork, poke holes all over, to keep from bubbling up. Using the back of a baking sheet lined with cornmeal, slide flatbread onto pizza stone and bake until crisp and golden, rotating while baking if necessary, about 6-8 minutes. Remove and cool on a rack. Repeat with second dough ball.

For vinaigrette, in blender or food processor fitted with steel blade, combine all ingredients, process until smooth.

To assemble, toss toppings in vinaigrette and divide between two baked crusts. Cut into wedges and serve. Serves 4.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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