Crithmum Maritimum and Tuna, Amazing Mediterranean combination, one taste of this salty sea green will have you hooked faster than you can say “extra olive oil, please”.
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Just ask my children. We took them on holiday to our native Croatia and let them hunt for (Rock Samphire) Crithmum maritimum on the rocky beaches of Istria.
Surprisingly, they were immediately interested in the taste, so we all tried some fresh ones and then they were sold. But then I sprinkled a few fresh on a pizza with canned tuna, olive oil and cheese – and boom! Total conversion.
Now they ask for ( Rock Samphire) Crithmum Maritimum and tuna pizza for dinner every night. I’ve created monsters! WHAT HAVE I DONE?
Never heard of Rock Samphire? Well, read about it more extensively in Blog post coming soon, or below the recipe I’ll give you a quick short introduction.
(Rock Samphire) Crithmum maritimum and Tuna Pizza Topping
Difficulty: EasyCrithmum Maritimum and Tuna, Amazing Mediterranean combination, one taste of this salty sea green will have you hooked faster than you can say “extra olive oil, please”.
Ingredients
1 can tuna fish (in water or olive oil), drained
Salsa Pomodoro
1 cup canned tomatoes (crushed or whole)
1 teaspoon dried oregano
1/2 teaspoon salt (adjust to taste)
1/2 teaspoon dried basil (or a few fresh basil leaves)
Cheese Blend
2/3 cup shredded Edamer cheese (or any other similar cheese like Gouda or Cheddar)
1/3 cup grated Parmigiano Reggiano (Parmesan) cheese
1 cup shredded Mozzarella cheese
Directions
- Sugo di pomodoro (Tomato Sauce)
- In a bowl, mix the canned tomatoes, dried oregano, salt, and dried basil (or fresh basil leaves if using).
- Stir well to combine, and your homemade pizza sauce is ready.
- Preheat Oven and Prepare the Pizza Dough! Read Tips on how to prepare and bake Homemade Pizza Dough
- Preheat your oven to the highest temperature possible (usually around 500°F / 260°C) if you are using Pizza Stone
- Roll out your pizza dough into your desired shape and thickness, and place it on a pizza stone or a baking sheet lined with parchment paper.
- Spread the Tomato Sauce:
- Spread an even layer of the tomato sauce base on the prepared pizza dough.
- Add the Toppings:
- Evenly scatter the drained canned tuna fish on top of the tomato sauce.
- Distribute dollops of the Crithmum Maritimum pesto all over the pizza.
- Sprinkle the Cheese:
- Create a cheese blend by combining 2/3 of the shredded Edamer cheese with 1/3 of the grated Parmigiano Reggiano. Sprinkle this cheese blend over the pizza.
- Complete with Mozzarella:
- Finish by generously spreading the shredded Mozzarella cheese on top of the other toppings.
- Bake to Perfection:
- Carefully place the pizza in the preheated oven and bake for about 5 minutes or until the crust is golden and the cheese is bubbly and slightly browned.
Recipe Video
Notes
- Preheat the Oven and the Pizza Stone : Ensure that your oven and pizza stone (if using) are thoroughly preheated. A hot oven and stone replicate the high heat of a pizza oven, resulting in a crispy crust.
- Customize the Cheese Blend: Feel free to experiment with different cheese combinations to suit your taste. Add some shredded Fontina or Gruyère for extra creaminess, or try a blend of Mozzarella, Provolone, and Asiago for a more robust flavor.
- Don’t Overload the Pizza: While it’s tempting to pile on the toppings, be mindful not to overload the pizza. A moderate amount of toppings ensures that the crust cooks evenly and remains crispy.
- Opt for Fresh Herbs: If you have fresh oregano and basil available, use them instead of dried. Fresh herbs impart a vibrant and aromatic flavor to the pizza.
After reading about my (Rock Samphire) Crithmum Maritimum and tuna pizza dreams, you’re probably sitting there thinking: “Sounds delicious, but where the hell am I going to find fresh Rock Samphire?” Fear not, my foodie friend, I’ve got you covered.
These are the store-bought substitutes you can use to top your tuna pizza and you won’t regret it. I’m just trying to make people aware that nature is full of gems. Also, to remind myself and everyone reading this to pay more attention to the world around us. It is amazing.
Crithmum Maritimum and Tuna – Substitutes:
- Make Pizza Only with Tuna 🙂
- Use Dried or Fresh Rosemarin
- Use Traditional Basil Pesto: The classic basil pesto made with basil leaves, pine nuts, garlic, Parmesan cheese, and olive oil is a fantastic substitute. It complements the other Mediterranean flavors perfectly.
- Use Sun-Dried Tomato Pesto: For a burst of rich, tangy flavor, sun-dried tomato pesto can be an excellent alternative. Its robust taste pairs well with the tuna and cheese.
- Spinach Pesto: If you’re looking to add some leafy greens to your pizza, spinach pesto made with fresh spinach leaves, garlic, nuts, and olive oil can be a nutritious and flavorful choice.
- Roasted Red Pepper Pesto: With its sweet and smoky flavor, roasted red pepper pesto can bring a delightful twist to the Mediterranean theme of the pizza.
Remember to adjust the seasoning and flavors to your preference when using any store-bought pesto substitute. These alternatives add a diverse range of flavors, allowing you to create your own signature Mediterranean pizza. Enjoy your culinary adventure!
Never heard of Crithmum Maritimum (Rock Samphire)? Well, let me give you a quick introduction.
Rock Samphire is a succulent, in my experience people LOOOOVE it or hate it. It is an aromatic sea vegetable that grows wild on rocky cliffs along the Mediterranean coast. People have been harvesting and eating this salty, tangy herb since ancient times.
I’m talking about the ancient Greeks and Romans who foraged for samphire to spice up their fish dishes and salads. So this incredible ingredient has some serious culinary cred! Trust me, once you’ve tasted samphire, you’ll be scouring the coasts from Dalmatia to Maine in search of this treasure.
So next time you’re by the sea, keep an eye out for this underrated sea vegetable. Pick a little (sustainably, please!) and sprinkle it on fish, salads, pasta – or your next pizza. Your taste buds will sing! Rock Samphire is truly a magical, flavour-enhancing ingredient.
It’s always a good time for pizza
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