Ahi Sashimi Pizzette Recipe - by Koji Cooks

AHI SASHIMI PIZZETTA

I initially created my ahi sashimi pizza while working as a chef at Mecca in San Francisco, where we had a wood oven and pizzas were quite popular. This recipe is for individual pizzette, using one ball of store-bought fresh pizza dough divided into four portions, each weighing approximately 4-6 ounces. The pizzette are cooked in a cast iron pan beforehand and then reheated in the oven just before serving. The finished pizzette are eaten with a fork and knife.

THE PRECOOKED PIZZETTE - Koji's not pictured as he eats his at room temp!

AHI PIZZETTE - Recipe (serves 4)

1 ball of fresh pizza dough at room temperature.

2-3 tablespoons of extra virgin olive oil to cook the pizzette doughs.

1/2 cup wasabi mayo = 1 tablespoon prepared wasabi mixed with 1/2 cup mayo.

TOPPINGS - As pictured

20 slices of ahi tuna

20 slices of cucumber

20 slices of Roma tomato

20 slices of avocado

20 shavings of red onion

2 thinly sliced scallions

DRESSING

2 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoons extra virgin olive oil

2 teaspoons honey

2 teaspoons seasoned rice vinegar

sea salt

fresh ground black pepper

METHOD

In a small bowl, whisk the dressing ingredients together, ensuring the honey is thoroughly incorporated.

PIZZETTE METHOD

Divide the dough into 4 and roll on a floured surface into 4 oblong pizzette about 1/4" thick. Heat a cast iron pan over medium-high heat until smoking hot, and swirl in 1 tablespoon of olive oil. Working one at a time, adding more oil as needed, cook the pizzette for about 2 minutes per side; they will puff and turn golden brown as pictured above. Preheat your oven to 375 degrees, place the cooked pizzette on a baking sheet, spread each with wasabi mayo, top each with a layer of tomatoes, and bake for a few minutes until just warm. Top with the ahi, followed by avocado, onion, scallion, and finish with a drizzle of the dressing and a sprinkle of salt and pepper.

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