Servings: 2
Prep time: 15 minutes
Cook time: 3 to 5 minutes in a pizza oven or 10 to 15 minutes in a conventional oven
Ingredients
- 1 ball of JG pizza dough
- 15 ml (1 tbsp) olive oil
Toppings
- 1 can of tuna in oil, drained
- 2 hard-boiled eggs, sliced
- 1 tomato, sliced into rounds
- 125 ml (½ cup) red onion, thinly sliced
- 250 ml (1 cup) arugula
- 125 ml (½ cup) pitted black olives
- 4 to 6 anchovy fillets (optional)
- Salt and pepper to taste
Dressing
- 45 ml (3 tbsp) olive oil
- 15 ml (1 tbsp) red wine vinegar
- Salt and pepper to taste
Preparation
- Remove the JG pizza dough from the refrigerator after letting it rest for 24 hours and let it come to room temperature for 1 to 2 hours on the counter.
- Roll out the dough into a large disc or oval shape.
- Pour the olive oil into the center, then fold the dough over itself to form a tightly sealed sandwich.
- Bake in a preheated pizza oven for 3 to 5 minutes, until the dough is well puffed, golden, and cooked through, or bake in an oven preheated to 550°F for 10 to 15 minutes.
- Whisk together the olive oil, red wine vinegar, salt, and pepper in a small bowl.
- Once out of the oven, carefully open the dough sandwich.
- Top with the tuna, sliced eggs, tomatoes, red onion, arugula, and black olives.
- Add the anchovies if desired.
- Drizzle generously with the vinaigrette, season to taste, and serve immediately.
