Tuna and Pear pizza
This is one of my favourite pizzas of all time and comes from an authentic Italian cookbook that Tutu an I used a lot in our early days.
So make a pizza base. Do you need me to tell you how to do that I’m not sure. So buy one or make one. The home-made ones are better but I’ll leave that up to you.
Now as for level of ingredients, again that’s up to you and how many people you need to feed.
So lets assume you have a pizza base on a tray ready to go. The sauce that you apply goes like this.
Garlic
Onion
Salt and pepper
Olive oil
Anchovies
Tuna
Tomatoes and tomato paste
Method
Add oil to pan with salt and pepper then fry garlic for a few minutes. Add onion and keep frying for a bit longer then add tomatoes, anchovies and tuna. Add tomato paste to thicken, this needs to be spreadable. Mash and let cool.
Get you pizza base and spread the tuna paste on the base. Add slices of pear and onion rings, cheese of choice and cook for 10 minutes or so in a 220 degree oven.
When I took a trip on the Ghan I sat next to a pizza shop owner who loved the idea of the recipe. The pair softens and is sweet. The tuna is salty and adds the contrast. The tomato base is basically tuna bolonaise and is delightful as a balance to the other ingredients.
Tutu and I voted this as our second best pizza. First place was onion, capsicum and mushroom.
Window Dresser's Arms, Pig & Whistle 
You have a lovely pear.
LikeLiked by 1 person
Sister pleas!!
LikeLike
I told Merv. She’ll watch Sister Big.
LikeLiked by 1 person
Like it Hung Like it a lot.
LikeLike
It’s yummy Ace and very easy. The pear cooks nicely and is a great contrast to the tuna.
LikeLike
I make a Pear and Almond tart occasionally. Simple to make.
LikeLike
Sounds good. Never used to like almonds but Tutu loved them and so over time I got to like them.
LikeLike
It uses almond meal instead of flour. Castor sugar and butter are the other two ingredients.
LikeLiked by 1 person
Sounds delish, Algy. My old man in my former life, swooned if he thought a pear was near. I recall he planted a pear tree with great expectations of a life with pears in abundance in it. They have never taken my fancy in that same way. I quite like the leathery texture and sugary-bitterness of dried pears however.
LikeLike
Well, I’m a sucker for an experiment, and I shan’t tell my Italian friends what I’ve put on the pizza base. It’s our little secret. If I don’t make it through the night, please tell the kids my last thoughts were of them, and the will is in the ~~~~~~~~~~~~~~~~~~~
LikeLiked by 3 people
Sister Yvonne, ewes is my superior and eyes agree wif any fink ewes says
LikeLiked by 1 person
You know your place in the pecking order, Mark, and that is very good!
LikeLike
Right on, Sister Yvonne! By the way, I so love that you are one of us. I always look out for your visits and love your comments. I think the bar would be stuffed without your help like this managing Sister/Brother Piglet Mark’s obsequity, yeayyyyy. 😉
Wish we could all get together. xo
LikeLiked by 2 people
I can’t recall when, why or how I got sucked into this black hole, but I’m mighty grateful I did. It adds just the touch of insanity my life was lacking!
LikeLike
I’m hearing you, Yvonne. My heart goes out to all those who have passed by here as innocent as the day. 🙂
LikeLike
Certainly different and sounds full of flavour. Thank you Mark. Interesting that you put the garlic in first rather than the onions.
LikeLike
I like the garlic to flavour the oil. Some people take it out once cooked to avoid flatulence. 🙂
LikeLike
Does garlic makes some people fart? News to me !!! How much olive oil?
LikeLike
Just enough, I reckon about a splodge of oil should do it.
LikeLiked by 1 person
Two tablespoons
LikeLiked by 1 person
One splodge = two tablespoons for the list of measurements for the Pigs Arms cookbook I’m guessing (for purists).
LikeLiked by 2 people