Cook Time: 10 minutes, plus time to cook the tuna and blister the peppers
To make the Avocado Spread: Using an immersion blender, blend avocado and salt until smooth.
To make the Tuna: Season tuna with salt and black pepper and sprinkle with sesame seeds. In a skillet over high heat, cook until well seared but still raw in the center, about 2 minutes per side. Remove from the skillet and set aside to cool. Slice the tuna into 24 pieces.
To make the Blue Cheese Sauce: In the bowl of a stand mixer, whip Blue cheese, whipping cream, honey, and black pepper.
To make the Tuna Sauce: Combine soy sauce, hoisin sauce, sambal paste, and red pepper.
To prepare the Pizza and Garnishes: Preheat an electric oven to 610°F. Arrange dough in a half size Roman pizza pan, stretching it to all 4 corners. Drizzle dough with olive oil, then top with Asiago and Mozzarella. Bake for 10 minutes, turning halfway through. Remove pizza from the pan and set aside on a cooling rack.
Top pizza with 1 cup avocado spread, leaving a ½-inch border. Accounting for 12 slices, add tuna, 2 pieces per slice. Add 1 cup Blue cheese sauce, 2 dollops per slice, and Serrano pepper, 2 pieces per slice. Top with arugula and a light drizzle of tuna sauce.
Recipe courtesy of Jay Falk, Caliente Pizza and Draft House, Pittsburgh, Penn.
2024 Real California Pizza Contest, Protein Category Finalist
