Best Tuna Fresh Mozzarella And Basil Pizza Recipes

Tuna California Pizza image

Provided by Food Network

Time 50m

Number Of Ingredients 9

1 pouch or can (5 oz.) tuna
1 large prepared pizza crust
2 tbsp. olive oil
1 garlic clove, minced
1 jar (6 oz) marinated artichoke hearts
1/2 red bell pepper, sliced
1/2 red onion, sliced
1 cup Feta cheese, crumbled
1/4 cup fresh basil, chopped (or 1 Tablespoon dried basil)

Steps:

Preheat oven to 450 degrees (Fahrenheit). Place pizza crust on baking sheet. Heat olive oil in small skillet over medium heat. Add garlic and saute 30 second (do not burn). Spread sauteed garlic oil over pizza crust. Spread flaked tuna over crust evenly. Top with red peppers, artichokes, red onion and feta cheese. Sprinkle with basil. Bake 8-10 minutes.;

Sicilian Tuna & Basil Pizza image

Provided by captain shep

Categories Tuna

Time 20m

Yield 1 Pizza, 2 serving(s)

Number Of Ingredients 9

1 garlic clove
3 tablespoons canned tomatoes
1 tablespoon tomato paste
1 teaspoon extra virgin olive oil
1 frozen pizza crust
6 basil leaves
1/2 green capsicum
180 g tuna in vegetable oil
75 g mozzarella cheese, grated

Steps:

Mix together the tomatoes, tomato paste and garlic and season well with salt and pepper. Spread thinly over the pizza base.
Place the tuna, basil and capsicum on top.
Sprinkle the cheese over the pizza.
Bake in a hot oven (230°C) for 10 minutes until the cheese has melted.

Nutrition Facts : Calories 331.1, Fat 18.2, SaturatedFat 6.7, Cholesterol 45.8, Sodium 647, Carbohydrate 5.4, Fiber 1.4, Sugar 2.7, Protein 35.6

Tuna, Fresh Mozzarella, and Basil Pizza image

Provided by Yves Camdeborde

Yield Makes 4 servings

Number Of Ingredients 10

1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
2 teaspoons extra-virgin olive oil plus additional for brushing and drizzling
4 large green onions, chopped
1 8-ounce ahi tuna steak, cut crosswise into twelve 1/4-inch-thick slices
1/2 8-ounce ball fresh mozzarella cheese, cut into 12 thin slices, drained on several layers of paper towels
12 large fresh basil leaves
4 cherry tomatoes, quartered
4 Kalamata olives, pitted, quartered
2 radishes, thinly sliced
1 teaspoon minced peeled fresh ginger

Steps:

Position rack in center of oven and preheat to 400°F. Roll out puff pastry on floured work surface to 11-inch square. Using 4 1/2-inch bowl as guide, cut out 4 rounds from pastry. Transfer pastry to large ungreased baking sheet, spacing apart. Place another baking sheet atop pastry rounds to weigh down slightly. Bake until pastry is golden brown and baked through, about 20 minutes. Uncover pastry and cool completely. DO AHEAD: Pastry can be made 6 hours ahead. Let stand at room temperature.
Preheat oven to 400°F. Heat 2 teaspoons olive oil in medium nonstick skillet over medium heat. Add green onions; sauté until soft but not brown, about 2 minutes. Remove from heat. Divide green onions among pastry rounds. Brush tuna lightly with olive oil; sprinkle with salt and pepper. Alternate 3 tuna slices, 3 mozzarella slices, and 3 basil leaves in concentric circles, slightly overlapping, atop green onions on each pastry round. Scatter tomatoes, olives, and radish slices over each. Sprinkle each with ginger and drizzle with olive oil. Bake just until tuna is opaque around edges but still translucent in center, about 3 minutes. Transfer to plates.