Spicy Tuna Pizza

If you love pizza and you love spicy tuna, this dish is for you! Topped with cheddar cheese, avocado, green onion, jalapeño, and a homemade spicy mayo, this pizza is loaded with flavor. Instead of using raw fish, I used canned tuna since it’s cheaper and easier to find.

This pizza was inspired by spicy tuna rolls, which you’ve probably eaten at a sushi or Japanese restaurant if you live in the US. Spicy tuna rolls were actually invented in Little Tokyo in LA, although they are a riff on Negitoro, a Japanese raw tuna filling.

Ingredients (makes 1 personal pizza)

• 1 personal pizza crust (I used Banza chickpea crust)

• 1/2 cup shredded cheddar cheese

• 1 5oz can tuna

• 2.5 tbsp mayo (I like avocado oil mayo), divided

• 2 tbsp sriracha, divided

• 1/2 avocado, diced

• 1 green onion, thinly sliced

• 1/2 jalapeño, thinly sliced

• Optional: sesame seeds

1. Preheat oven to 400 F. Spread the cheese on the pizza crust, leaving out a handful to sprinkle on top.

2. In a medium bowl, mix together tuna, 2 tbsp and 1 tbsp sriracha until smooth. Spread on your pizza, and top with remaining cheese.

3. Bake directly on the rack for 10-12 minutes until cheese is melted and bubbly. Option to broil on high once pizza is done to get a little crisp on the cheese.

4. Remove from the oven and top with avocado, green onion, and jalapeno. Mix together the remaining 1/2 tbsp mayo and 1 tbsp sriracha. Drizzle over the pizza, and serve (if spicy mayo is too thin, add a little water or vinegar to thin it out).