Photos Sarah Hartley Photography
Sometimes family rivalries extend into the kitchen, and result in amazing, unique dishes that quickly become favourites! Why not go beyond the ordinary and experience the extraordinary? With the flavours of Editorial Director Tabatha Golat’s Pierogi Pizza and brother-in-law Mitchell Ogilvie’s Ahi Tuna Pizza, you’ll be glad you said ta ta to tomato sauce! Join us for our Seaside Magazine Pizza Battle!
Pierogi Pizza
Words Tabatha Golat
I grew up in my family’s pizza shop, spending summers and after-school hours making pizzas. We were always experimenting with different toppings and flavour combinations, so creating new recipes still feels second nature. This pierogi pizza is one of my more recent favourites, bringing together all the comfort of a traditional pierogi with the fun and ease of pizza.
This is my go-to recipe when I want something hearty and impressive without a lot of effort. The dough is a quick-rise version that is ready in just 15 minutes, and the toppings are inspired by classic pierogi flavours. I love grabbing fresh ingredients from the farmers market and making it the same day, but it works perfectly any time of year. It is vegetarian-friendly but can easily include bacon if you like, and skips the tomato sauce for those that aren’t fans.
Whether it is friends gathered for game night, a family dinner or a cozy night in, this pizza always delivers. It is quick, satisfying, and consistently gets compliments the moment it comes out of the oven. This pizza is proof that a recipe can be simple, comforting, and a little bit show-stopping all at once.
Pierogi Pizza (makes one large pizza)
No-Rise Pizza Dough
3 cups all-purpose flour
1 tbsp white sugar
2 ¼ tsp (or one package)
instant rise yeast
1 tsp salt
1 cup warm water (110°F)
2 tbsp vegetable oil
Toppings
1 – 2 cups grated pizza mozzarella (to your taste)
½ – 1 cup grated cheddar cheese
2 tbsp sour cream (plus extra for topping each slice)
1 tbsp mayonnaise
2 cloves garlic, finely minced
8 small potatoes (any kind)
olive oil
salt and pepper
green onions, finely sliced
optional: cooked bacon crumbles for topping after baking
optional: chili flakes, oregano, or other herbs of your choice
Dough
In a large bowl, combine flour, sugar, yeast, and salt. Mix in warm water and oil until the dough comes together. Cover and set aside while preparing toppings.
Potatoes
Wash and pat dry potatoes. Slice into ¼ inch medallions and place in a microwave-safe bowl. Add a generous drizzle of olive oil, plenty of salt and pepper, and toss with your hands to coat evenly. Microwave on high for about 3 minutes. Carefully remove (they’ll be hot), stir, and check for tenderness – they should pierce easily with a fork but still hold their shape. Continue microwaving in 1-2 minute intervals until tender (about 5-7 minutes total).
Assembly
Preheat oven to 425°F (or pizza oven to 500-600°F). Press dough into your desired pizza shape (use a rolling pin if needed). Drizzle a small amount of olive oil over the dough and brush to coat. Mix sour cream and mayonnaise and spread evenly over the base. Sprinkle with minced garlic and any herbs you like. If you are baking in an oven, slide the dough onto a baking sheet. For a pizza oven place on a small piece of tinfoil for easier transfer. Doing this before adding toppings will ensure the dough doesn’t stick to your surface.
Arrange the potato slices over the base so they cover the pizza to the edges but do not overlap. Double-check seasoning and add more salt and pepper if needed. Top with mozzarella, then a smaller amount of cheddar for extra flavour.
Baking
Bake in the oven for 12-13 minutes, until the crust is golden and the cheese is melted. For a pizza oven, cook for 6-8 minutes, turning partway through. While the pizza cooks, slice green onions and prepare bacon if using.
Finishing Touches
Once baked, allow pizza to cool for a few minutes before slicing. Add a dollop of sour cream to each slice, sprinkle with green onions (and bacon if using), and serve immediately. Enjoy!
Ahi Tuna Pizza
Words Mitchell Ogilvie
I’ve loved cooking for as long as I can remember, but my favourite meals are the ones that bring people together. Homemade pizza has that magic. There’s nothing quite like everyone gathered in the backyard on a warm summer evening, drinks in hand and the irresistible aroma of pizza roasting away. There was just one challenge: my partner can’t stand tomatoes or tomato sauce. That meant pizza night required a little creativity. Over time, it became a running experiment to craft a pie she’d love just as much as I do.
Starting with an alternative to tomato sauce, we wanted to try something other than a classic cream sauce of simple olive oil. Using an aji verde brings some spice and freshness and toasts up really nice on a classic pizza dough.
For richness, we swapped cheese for thin sliced avocado with a hint of sesame oil, creating the perfect base for fresh-seared ahi tuna to shine. A handful of crisp greens and a drizzle of spicy mayo finished it off.
The result? A bright, fresh and deeply satisfying pizza that not only won over the resident tomato skeptic but quickly became a family favourite.
Ahi Tuna Pizza with Aji Verde (serves 4)
For the Aji Verde Sauce
1 cup fresh cilantro leaves
2 green chilies or jalapeños, seeds removed for less heat
1 clove garlic
2 tbsp fresh lime juice
2 tbsp olive oil
¼ cup mayonnaise
salt, to taste
For the Pizza
1 ball fresh pizza dough (about 12-14 inches)
1 ripe avocado
1 tsp sesame oil
200 g (7 oz) fresh ahi tuna steak
1 cup mixed fresh greens (arugula, pea shoots or similar)
2 tbsp spicy mayonnaise
sesame oil, for brushing
sesame seeds to garnish (bonus points for black sesame seeds)
Directions
Preheat & Prep
Heat oven to 500°F. If using a pizza stone, place it in the oven while it heats.
Make the Aji Verde
Blend all Aji Verde ingredients until smooth. Adjust seasoning and heat to taste.
Shape the Dough
Roll or stretch dough into a 12-14 inch round. Place on parchment paper for easy transfer.
Assemble Base
Spread a thin layer of Aji Verde over the dough; drizzle with sesame oil.
Bake
Transfer pizza to the oven and bake for 6-8 minutes, until the crust is puffed and golden.
Sear the Tuna
While pizza bakes, sear sesame crusted ahi tuna on the barbecue, 30-45 seconds per side on high heat.
Prepare Avocado Base
Thinly slice the avocado and lay it on the base once removed from the oven, ensuring you cover the whole base.
Finish & Serve
Top hot pizza with sliced tuna, fresh greens and a drizzle of spicy mayo. Serve immediately.
Tip for Success
Aji Verde can be made ahead- it keeps in the fridge for three to four days and is fantastic on grilled veggies or sandwiches.
