Cooks in: 1h
Levels: Medium
Serves: 6
List of Ingredients
- 1 LB. of readymade dough
- 2 CUPS of swiss chard leaves
- 11 OZ. of fresh tuna, thinly sliced (carpaccio)
- 2 TBSP. of pine nuts
- 1/4 CUP of raisins
- tomato sauce
- oregano
- 1 TBSP. of bread crumbs
- extra-virgin olive oil
- salt
- black peppercorns
Method
1
Knead bread dough to remove some air. Extend to about 1” thickness. Place it on a round, greased pan and let rest for ten minutes.
2
Soak 1 Tbsp. raisins in warm water to soften. Drain and squeeze out excess water.
3
Preheat oven to 400°F.
4
Clean swiss chard, rinsing it multiple times. Boil and season with salt. Drain, squeeze excess water and chop roughly.
5
When dough has rested, top with swiss chard, drizzle with oil and bake for 15 minutes. Remove from oven and top with tuna carpaccio, raisins, 1 Tbsp. pine nuts, salt, ground pepper, a drizzle of oil, and 1 Tbsp. bread crumbs.
6
Bake for another 10 minutes. Remove from the oven, transfer to a serving plate. Serve immediately with warm tomato sauce and plenty of oregano.