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Ingredients
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Crust & Base
Avocado Aioli
Ahi Tuna & Marinade
Garlic Ponzu Drizzle & Garnish
Method
Crust & Base
- 1
Prepare crust
Preheat oven to 425°F (220°C) if the pre-baked crust needs warming. Lightly brush the top of the 12-inch pre-baked pizza crust with 1 tablespoon extra-virgin olive oil and sprinkle with a pinch of sea salt. Bake or warm according to crust package instructions just until slightly golden (about 5–7 minutes). Remove from oven and let cool to room temperature — the pizza is served cold, so ensure crust has cooled before assembling.
Avocado Aioli
- 2
Make aioli
In a small bowl or mini food processor, mash or blend 1/2 ripe avocado until smooth. Add 1/4 cup mayonnaise, 1 tablespoon fresh lime juice, 1/2 teaspoon minced garlic, 1/4 teaspoon kosher salt, 1/8 teaspoon black pepper and 1 tablespoon cold water. Pulse or whisk until fully combined and creamy, adjusting thickness with additional water (a teaspoon at a time) if necessary. Taste and adjust seasoning with more salt or lime if desired. Transfer to refrigerator to chill while preparing other elements.
Ahi Tuna & Marinade
- 3
Marinate tuna
Trim the 10 oz sushi-grade ahi tuna of any sinew and pat dry. Slice into thin 1/8–1/4-inch slices or small bite-size cubes depending on desired presentation. In a bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon ponzu, 1/2 teaspoon sesame oil, 1/2 teaspoon grated fresh ginger and 1 teaspoon toasted sesame seeds. Add the thinly sliced whites of 2 scallions and the tuna, gently tossing to coat. Marinate at most 10 minutes in the refrigerator — long enough to flavor without 'cooking' the fish with acid. Drain excess liquid before assembling.
- 4
Finish tuna
Just before assembling, sprinkle the marinated tuna with the remaining thinly sliced green parts of the scallions and a light crack of black pepper. Keep chilled until ready to place on the crust.
Garlic Ponzu Drizzle & Garnish
- 5
Prepare garlic ponzu
In a small bowl, combine 3 tablespoons ponzu sauce with 1/2 teaspoon very finely grated or minced garlic and 1/4 teaspoon light toasted sesame oil. Stir and let sit 5–10 minutes to mellow and infuse the garlic flavor. Taste and adjust: add a pinch more ponzu for acidity or a few drops of sesame oil for aroma.
- 6
Assemble pizza
Spread a thin, even layer (about 3–4 tablespoons) of the chilled avocado aioli over the cooled pizza crust, leaving a small border at the edge. Neatly arrange the marinated ahi tuna pieces over the aioli in a single layer. Scatter thinly sliced cucumber (if using), microgreens or cilantro leaves, and a few small pieces of pickled ginger for contrast. Drizzle the prepared garlic ponzu sparingly over the tuna (about 1–1.5 tablespoons) to avoid sogginess. Finish with a light sprinkle of toasted sesame seeds and 1/4 teaspoon flaky sea salt.
- 7
Serve
Cut into 6–8 slices and serve immediately so the crust remains crisp. Provide extra garlic ponzu on the side for guests who want more. Keep leftover tuna and aioli refrigerated and consume within 24 hours.