Cooks in: 40mins
Levels: Easy
Serves: 4
List of Ingredients
- 8 OZ. of readymade pizza base
- 2 OZ. of smoked tuna carpaccio
- 5 of pitted black olives
- 1 fennel bulb
- 1 large stalk of celery
- Celery leaves
- Fennel fronds
- Extravirgin olive oil
- turmeric
- Salt
- Pepper
Method
1
Roughly chop the olives. Boil the fennel and drain it well, allow it to cool, then blend it with 2 tablespoons of oil, a pinch of salt, a grind of pepper and 1/2 teaspoon of turmeric to form a thick sauce. Using a potato peeler, peel the celery into thin ribbons and soak them in ice water so they become crisp and curly.
2
Spread the pizza dough with the fennel puree and top with the smoked swordfish slices, arranged decoratively. Add the well drained and dried celery ribbons. Garnish with the celery leaves, fennel fronds and the taggiasca olives. Serve immediately.