Quick Recipe Version (TL;DR)

Yield: 1 large 12-inch pizza (2–3 servings)
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes

Quick Ingredients

1 lb (450 g) pizza dough, room temperature
4 tbsp extra-virgin olive oil, divided
2 small waxy potatoes (about 5 oz / 150 g total), sliced into 1/4-inch (6 mm) rounds
1 cup (100 g) green beans, trimmed and halved
2 large eggs
1 1/2 cups (150 g) shredded low-moisture mozzarella cheese
1 can (5 oz / 140 g) tuna in olive oil, drained and flaked
1/3 cup (40 g) pitted black olives, sliced
1 1/2 tbsp capers, rinsed and drained
1 small garlic clove, finely minced
Salt and freshly ground black pepper
2 tbsp chopped fresh parsley or chives (optional, for garnish)

Do This

1. Preheat oven to 450°F (232°C) with a pizza stone or upside-down baking sheet inside.
2. Hard-boil eggs (10 minutes at a gentle boil), cool in cold water, then peel and slice. Parboil potatoes 6–8 minutes until just tender, adding green beans for the last 2 minutes. Drain and pat dry.
3. Toss potatoes and green beans with 1 tbsp olive oil, a pinch of salt, and pepper. Roast on a parchment-lined sheet pan for 10–15 minutes, until potatoes are lightly golden.
4. Stretch pizza dough into a 12-inch round on parchment. Mix remaining 3 tbsp olive oil with minced garlic, salt, and pepper; brush over dough, leaving a 1-inch border.
5. Sprinkle mozzarella over the oiled dough. Top with roasted potatoes and green beans, flaked tuna, olives, and capers.
6. Slide pizza (on parchment) onto hot stone or pan. Bake 12–15 minutes, until crust is deep golden and cheese bubbles. Top with egg slices, herbs, and a final drizzle of olive oil before slicing.

Why You’ll Love This Recipe

A fun mash-up of classic French Niçoise salad and cozy, cheesy pizza.
Olive-oil base keeps it light, while tuna, eggs, and mozzarella make it satisfying.
Great way to use pantry tuna and a few fresh vegetables for an impressive dinner.
Perfect for sharing, but special enough for a date-night or weekend treat.

Grocery List

Produce: Small waxy potatoes, green beans, garlic, fresh parsley or chives (optional)
Dairy: Shredded mozzarella cheese, eggs (they live with dairy in the store)
Pantry: Pizza dough (or ingredients to make it), canned tuna in olive oil, extra-virgin olive oil, black olives, capers, salt, black pepper

Full Ingredients

Pizza Base

1 lb (450 g) pizza dough, homemade or store-bought, at room temperature
3 tbsp extra-virgin olive oil (for the base)
1 small garlic clove, finely minced
1/2 tsp fine sea salt
1/4 tsp freshly ground black pepper
1 1/2 cups (150 g) shredded low-moisture mozzarella cheese

Vegetables & Eggs

2 small waxy potatoes (about 5 oz / 150 g total), such as baby Yukon golds or new potatoes
1 cup (100 g) green beans, trimmed and cut into 1 1/2-inch (4 cm) pieces
2 large eggs
1 tbsp extra-virgin olive oil (for roasting the vegetables)
Pinch of salt and black pepper (for seasoning vegetables)

Fish & Briny Toppings

1 can (5 oz / 140 g) tuna in olive oil, drained and flaked
1/3 cup (40 g) pitted black olives, sliced (Niçoise or Kalamata-style)
1 1/2 tbsp capers, rinsed and drained

Finishing Touches (Optional but Delicious)

1 tbsp extra-virgin olive oil, for drizzling after baking
2 tbsp chopped fresh parsley or chives
Extra freshly ground black pepper

Step-by-Step Instructions

Step 1: Boil the eggs, potatoes, and green beans

Place the eggs in a small saucepan and cover with cold water by about 1 inch (2.5 cm). Bring to a gentle boil over medium-high heat, then reduce the heat to low and simmer for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely.

While the eggs cook, bring a larger pot of salted water to a boil. Add the whole small potatoes and cook for 6–8 minutes, until just barely tender when pierced with a knife. Add the green beans to the same pot for the last 2 minutes of cooking. Drain everything well and spread on a clean towel to steam-dry for a few minutes. This helps them roast instead of steam in the oven.

Step 2: Roast the potatoes and green beans

Preheat the oven to 450°F (232°C). If you are using a pizza stone or steel, place it on the middle rack now so it has at least 20–30 minutes to heat thoroughly. If you will bake on an upside-down baking sheet, place that in the oven to preheat as well.

Line a separate baking sheet with parchment paper. Slice the parboiled potatoes into 1/4-inch (6 mm) rounds. In a bowl, toss the potato slices and green beans with 1 tbsp olive oil, a pinch of salt, and a few grinds of black pepper. Spread them in a single layer on the prepared baking sheet. Roast for 10–15 minutes, turning once halfway through, until the potatoes have lightly golden edges and the green beans are tender-crisp. Remove from the oven and set aside.

Step 3: Prepare the eggs, tuna, and olives

While the vegetables roast, peel the cooled hard-boiled eggs and slice them into 1/4-inch (6 mm) rounds. Set aside on a small plate; these will be added to the pizza after baking so they stay tender and pretty.

Drain the tuna well, then flake it into bite-size pieces with a fork. Slice the black olives if they are not already sliced. Rinse the capers under cool water and pat them dry with a paper towel to remove excess brine. Keep these toppings within easy reach for quick assembly later.

Step 4: Shape the dough and mix the olive-oil base

On a lightly floured work surface, gently stretch or roll the pizza dough into a 12-inch (30 cm) circle (or a rustic oval) about 1/4-inch (6 mm) thick. If the dough resists stretching and springs back, let it rest for 5 minutes and try again. Transfer the shaped dough to a sheet of parchment paper for easy sliding into the oven.

In a small bowl, stir together 3 tbsp olive oil, the minced garlic, 1/2 tsp fine sea salt, and 1/4 tsp black pepper. Brush this mixture all over the surface of the dough, leaving a 1-inch (2.5 cm) border around the edges for the crust. This garlicky oil is your “sauce” and will keep the pizza light and fragrant.

Step 5: Add mozzarella and Nicoise-style toppings

Sprinkle the shredded mozzarella evenly over the oiled dough, again keeping the outer border clear so the crust can puff and brown. Distribute the roasted potato rounds and green beans over the cheese so each slice will get a mix of toppings.

Scatter the flaked tuna evenly across the pizza, followed by the sliced black olives and capers. Try not to overload any one spot; you want a generous but balanced layer of toppings so the crust bakes crisp rather than soggy.

Step 6: Bake the pizza

Carefully slide the pizza (still on the parchment) onto the preheated pizza stone, steel, or upside-down baking sheet. Bake at 450°F (232°C) for 12–15 minutes, rotating once halfway through if your oven has hot spots.

The pizza is done when the crust is a deep golden brown, the cheese is fully melted and bubbling, and the bottom of the crust feels firm when lifted with a spatula or tongs. If you like a crisper crust, you can carefully slide the pizza off the parchment directly onto the stone for the last 2–3 minutes of baking.

Step 7: Finish with eggs, herbs, and serve

Remove the pizza from the oven and transfer it to a cutting board. Immediately arrange the egg slices over the hot pizza in a circular pattern or scatter them organically. Drizzle with about 1 tbsp extra-virgin olive oil and finish with a sprinkle of chopped fresh parsley or chives, plus a few extra grinds of black pepper.

Let the pizza rest for 2–3 minutes to set the cheese, then slice into 6–8 wedges. Serve warm, making sure each piece gets some potato, green beans, tuna, egg, olives, and capers for that full Niçoise experience in every bite.

Pro Tips

Dough temperature matters: Cold dough is hard to stretch and can tear. Let it sit at room temperature for at least 30 minutes before shaping.
Dry your vegetables well: After parboiling the potatoes and green beans, let them steam-dry and roast until lightly golden. Too much moisture can make the pizza soggy.
Add eggs after baking: Hard-boiled eggs can dry out or discolor if baked too long. Adding them at the end keeps them tender and attractive.
Use good olive oil: Since olive oil is your “sauce” and final drizzle, a flavorful extra-virgin oil will make a noticeable difference.
Do not over-salt: Tuna, olives, and capers are naturally salty. Season lightly as you go and taste a bit of each topping before adding more salt.

Variations

Lemon-herb version: Add 1 tsp finely grated lemon zest and 1 tsp chopped fresh thyme or oregano to the olive-oil base for a brighter, more aromatic flavor.
Anchovy upgrade: For extra Niçoise authenticity and umami, scatter 3–4 finely chopped anchovy fillets over the pizza along with the tuna.
No-tuna vegetarian twist: Skip the tuna and increase the potatoes and green beans slightly. Add a handful (1/2 cup) of halved cherry tomatoes for a fresh, juicy element.

Storage & Make-Ahead

Leftover slices can be cooled completely, then stored in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet at 375°F (190°C) for 8–10 minutes, until hot and crisp again. For make-ahead prep, you can hard-boil the eggs, parboil the potatoes and green beans, and flake the tuna up to 2 days in advance; keep each component refrigerated in separate containers. Assemble and bake the pizza just before serving for the best crust texture. Fully assembled but unbaked pizza is not ideal to hold for long, as the dough can become soggy.

Nutrition (per serving)

Approximate values per serving (assuming 3 servings): about 650 calories; 34 g protein; 63 g carbohydrates; 27 g total fat; 8 g saturated fat; 4 g fiber; 1,250 mg sodium. Exact values will vary based on your specific dough, cheese, and tuna brands, as well as how much salt and oil you use for finishing.

Tuna Niçoise Pizza with Potatoes, Eggs and Olives