This fresh, spring-inspired vehicle for poke proves that pizza doesn’t have to be unhealthy! You'll want to use the freshest ahi tuna you can get your hands on for this vibrant, company-worthy entree.
1 pound prepared pizza dough
1 tablespoon neutral flavored oil (we used avocado oil)
1 pinch of flaky sea salt
1/2 pound fresh ahi tuna (sashimi grade)
3 tablespoons soy sauce
2 tablespoons toasted sesame oil
1 tablespoon honey
1 green onion, thinly sliced
1 teaspoon finely minced fresh ginger
1/4 cup thinly sliced radishes
1/2 avocado, diced
1 tablespoon toasted white sesame seeds
2 cups baby arugula
How to Make It
Heat oven to 450°. Stretch pizza dough out on a pan; brush with oil and season with flaky sea salt. Bake at 450° for 8-10 minutes, or just until golden brown (it will cook slightly faster than usual when there’s no toppings). Remove from oven, and place on a cooling rack for 2-3 minutes.
Cut ahi tuna into small ½-inch cubes. Combine soy sauce, sesame oil, honey. and green onions in a medium bowl. Stir well; add the tuna and toss to combine. Add radishes, avocado, and sesame seeds to bowl; toss gently. Top pizza crust with baby arugula and tuna poke; serve immediately.