Grilled Citrusy, Garlicky, Summer Tomato Pizza With Tuna, Cannellini, and Fennel Recipe

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Honorable Mention recipe in the Garden-Fresh Recipe Contest.
-Marybeth Mank, Mesquite, Texas
 

Yield: Makes 6 servings. (You will have enough topping for two or three pizzas.)

GARLIC OIL:

• 2 heads garlic
• 2 cups olive oil
• 2 sprigs fresh rosemary
• 1 to 2 tablespoons orange zest

Slice the root end off the garlic heads, separate the cloves, and place them in a large, heavy saucepan. Add the olive oil, rosemary, and orange zest. Place over medium heat and bring to a boil, then cover, remove from the heat, and set aside for 30 minutes. Remove the rosemary and discard it. Strain the oil through a fine-mesh strainer into a small bowl and set aside. Using the back of a spoon, press the garlic solids into another small bowl and set aside. Discard the garlic peels. (Both the oil and the garlic can be stored in tightly sealed containers in the refrigerator for up to 10 days.)

PIZZA:

• fresh or frozen pizza dough
• garlic oil, for brushing

Preheat the grill. On a lightly floured surface, roll the pizza dough into a 13x11-inch rectangle of 1/2-inch thickness. Brush with the prepared garlic oil. Prick the dough thoroughly with a fork. Place the dough on the grill, oiled side down, and cook for 2 to 3 minutes, or just until the dough starts to puff and grill marks are visible. Brush the top of the crust with oil, carefully flip it over onto the grill, and grill for 2 minutes more. Remove from the grill.

TOPPING:

• 2 tuna steaks (1-inch thick, 8 ounces each)
• garlic oil
• coarsely ground salt
• freshly ground black pepper
• 2 bulbs fresh fennel
• 1/2 cup toasted coarsely chopped walnuts, divided
• 1/4 cup plus 2 tablespoons chopped fresh flat-leaf parsley
• zest of 1 orange
• juice of 2 oranges
• 1 can (15 ounces) cannellini beans, rinsed and drained
• 4 to 5 tomatoes, thinly sliced crosswise
• Parmigiano-Reggiano cheese, shaved, for garnish
• orange wedges, for garnish

Brush both sides of the tuna steaks with garlic oil and season with salt and pepper. Place the steaks on the grill and cook for 2 to 4 minutes on each side (for rare to medium-rare). Remove to a plate and let rest for 5 to 10 minutes. Flake the tuna with a fork. Trim the tops of the fennel and discard. Cut the fennel bulbs in thirds lengthwise, brush all sides with garlic oil, and season with salt and pepper. Place the fennel on the grill, cut side down, and cook for 3 to 4 minutes on each side, or until slightly charred and almost cooked through. Cut off the root ends and slice each piece crosswise into thin slices. Set aside. In a food processor, combine the pressed garlic solids, 1/4 cup of the walnuts, 1/4 cup of the parsley, and the orange zest, orange juice, beans, and salt and pepper, to taste. Pulse three or four times to break up the nuts and beans. Run the machine while adding just enough garlic oil through the feed tube to ensure a spreadable consistency for the bean mixture. Adjust the seasonings, to taste.

Spread the bean mixture evenly over the grilled crust. Place a single layer of tomato slices on the bean mixture. Distribute sliced fennel over the tomatoes. Drizzle with additional garlic oil and place back on the grill. Grill for 2 to 3 minutes, or just until the topping is heated through. Spread flaked tuna on top. Sprinkle with the remaining walnuts and parsley. Top with shaved cheese. Garnish the plate with orange wedges.