Jimi Famurewa’s spicy tuna alla vodka pizzettes
Vodka sauce is a hallmark of both Italian-American cooking and the new wave of UK slice shops. It sounds like a buzzword that won’t add much but, like a bay leaf or dab of miso, it’s a really effective flavour booster – offering a steely, detectable dryness that cuts through the tang of the pizza sauce. The topping is …
- 400g Sainsbury’s Taste the Difference Italian pomodorini cherry tomatoes in rich tomato juice
- 2cloves Sainsbury ’s Taste the Difference smoked garlic, peeled and finely chopped
- 4tsp red chilli paste
- 1tsp oregano
- 4tbsp vodka
- 100ml double cream
- 1tbsp olive oil
- 2160 g 2 x 160 g Sainsbury’s Taste the Difference albacore tuna steak in extra virgin olive oil, drained
- 2tbsp capers
- 2 red onions finely sliced
- 2125 g 2 x 125 g Sainsbury’s Taste the Difference mozzarella di bufala Campana, drained
- Handful basil leaves
- 400g Sainsbury’s Taste the Difference authentic Greek yoghurt
- 400g self-raising flour
- 1tsp olive oil
- First make your vodka sauce.
- Add the cherry tomatoes to a saucepan with the garlic, oregano and 2 tsp of the red chilli paste.
- Add 1 tbsp of olive oil and a pinch of salt and pepper.
- Heat over medium heat, with a lid, for 10 minutes or until the tomatoes have broken down and the sauce is thickened.
- Add the vodka, stir and cook for 2 minutes to let the alcohol burn off before stirring in the cream.
- Remove from the heat to cool.
- In a large bowl, stir together the Greek yoghurt and flour with 1 tsp of salt and 1 tsp of olive oil.
- Bring together into a dough and knead for 2-3 minutes or until smooth then set aside, covered.
- Once your sauce is almost done, heat the oven to 220C (200C fan)/425F/gas mark 7 and put two large flat baking trays in to heat up.
- Divide the dough into four balls and on a floured surface, roll each into a circle – about 20 cm diameter.
- Take the trays from the oven and drizzle with olive oil.
- Carefully put 2 pizzettes on each one and bake for 5-6 minutes or until they puff up and start to brown.
- Remove from the oven and flip over.
- Divide the sauce between the pizzettes.
- Top with the tuna, capers and red onion and the remaining red chilli paste.
- Tear over the mozzarella and put into the oven for another 8-10 minutes or until golden, bubbling and crispy.
- Before serving, drizzle a little bit of olive oil around the crust.
- Top with basil leaves.
The yoghurt flatbread is a great swap for a traditional pizza base: make sure to roll the dough nice and thin for a crisp finish and, as all the best pizza shops now do, drizzle oil on your crusts.
- 2 cloves Sainsbury’s Taste the Difference smoked garlic, peeled and finely chopped
- 4 tsp red chilli paste
- 1 tsp oregano
- 4 tbsp vodka
- 1 tbsp olive oil
2 x 160g Sainsbury’s Taste the Difference albacore tuna steak in extra virgin olive oil, drained
- 2 tbsp capers
2 x 125g Sainsbury’s Taste the Difference mozzarella di bufala Campana, drained
For the base
- 1 tsp olive oil
Add the cherry tomatoes to a saucepan with the garlic, oregano and 2 teaspoons of the red chilli paste. Add 1 tablespoon of olive oil and a pinch of salt and pepper.
Once your sauce is almost done, heat the oven to 220C (200C fan)/425F/gas 7 and put two large flat baking trays in to heat up. Divide the dough into four balls and on a floured surface, roll each into a circle – about 20cm diameter.
