The pizza dough was based on our normal pizza base with a few changes: We used 1½ cups of plain flour and ½ cups of fine polenta, and we added a teaspoon of dried chillies to the mix. We no longer add the vegetable oil but add 1 medium egg (or about 5 quail eggs).

The sauce was made by mixing together 1 tablespoon of wasabi powder with 1 tablespoon of cream cheese. For the topping we grilled 2 tuna steaks and flaked them onto the pizza. We added grilled asparagus and a sprinkling of capers. Finally we topped it with grated cheese and cooked in a hot oven for 15 minutes.

This recipe also appears on our Pizza Blog.