Flatbread Niçoise
Flatbread Niçoise is exactly how it sounds—a mashup of fresh, foolproof ingredients piled on top of a warm, doughy crust. It’s a taste of the Mediterranean
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.genovaseafood.com.
Cooking tools:
- Mandoline
- Oven
- Baking sheet
- Saucepan
- Stove
- Colander
- Chef's knife
- Cutting board
- Whisk
- Mixing bowl
- Measuring spoon
Ingredients
- 4 oz. baby potatoes, well scrubbed
- 2 tbsp. extra-virgin olive oil, divided
- 1 lb. store-bought pizza dough, room temperature
- Kosher salt
- Freshly ground black pepper
- 2 oz. green beans or haricot verts, trimmed
- 1 1/2 tsp. red-wine vinegar
- 5 oz. can Genova Yellowfin Tuna in Olive Oil
- 1/2 c. baby arugula
- 1/2 c. cherry tomatoes, halved
- 1/4 c. pitted kalamata or niçoise olives, halved
- 1/4 small red onion, thinly sliced
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