Tuna Carpaccio Pizza with Mango Vinaigrette Drizzle

This pizza is absolutely perfect for a hot sunny day while relaxing and enjoying a refreshing glass of white wine. Each and every bite is filled with delicate and complimentary flavours making for an excellent light lunch.

Ingredients

Part A

1 – 6oz Whole-wheat Pizza Dough
.25 Cup All-purpose flour for dusting the workstation

1 serving pita, naan bread or panini

Part B

4 oz Tuna Steak
Heavy Seasoning of Salt & Pepper
2 Tablespoons Vegetable Oil

Part C

2 fl. oz Drizzle Fresh Mango Vinaigrette
Fresh ground pepper to taste
Chopped Capers
Fresh Chopped organic baby Arugula

Directions

Preparing the crust.

Pre-heat oven to 375 °F
Place a pizza stone on the middle rack of your oven.
Roll out the Whole wheat pizza dough into a 10" round or until the dough is approximately 1/4" inch in thickness.
Once the pizza dough has been rolled out brush the surface with garlic-olive oil and using a pizza peel to place the dough on the pre-heated pizza stone, and cook for around 8-10 minutes. Once the crust has formed a golden brown colour the round can be pulled from the oven and placed on a cutting board for loading the ingredients.

Preparing the tuna.

Season the tuna with salt and cracked pepper. set aside.
Pre-heat pan to medium-high heat.
Once the pan is pre-heated pour the oil in the pan and place the tuna in the pan and sear each size until the outside is caramelized but not over-cooked.
Cut into 1/8" strips for placing on the pizza.

Preparing the toppings.

Brush the cooked pizza crust with garlic infused olive oil.
Place chopped capers and finely diced red onions on the base.
Top the capers and red onions with the 1/8" tuna slices.
Cut the pizza into 6
Drizzle the pizza with the mango vinaigrette and sprinkle the chopped argula over the surface of the pizza.