The art of cooking:
We had frozen tuna in our fridge (the icy one). I don't like tuna, but my hubby bought it anyway. After month, stealing the space in the ice box, we decided to make Pizza with this tuna. The pizza should also be enjoyable for me, so I went for "gourmet-ish".
Pizza dough is homemade. The sauce spread on the pizza base is a béchamel. I made it with butter, milk, flour, dashi-powder, capers (the big ones) and pepper.
My Hubby cut the tuna in slices. The pizza is topped with tuna, scampi marinated in chili oil, mozzarella and onions, which have also been spoiled with a little chili oil. My husband wanted more capers on his side of the pizza, so I gave him more.
Our oven has a pizza setting and therefore the pizza always gets enough bottom heat. This is the result (the tuna is now sunk in the mozzarella). The pizza was delicious and we're going to eat more of it today.
(You may ask, why I share my cooking experience in this forum. Sometimes I wish I could draw food illustrations, but I wouldn't have the patience for all this little details. But I can spend hours creating a single sauce with the finest ingredients and a dash of Noilly Prat.)