Pizza con Lattuga, Rucola, Cipolla Rossa di Tropea Caramellata, Tonno Viola, Glassatura alla Prugna e Olio del Conventino

Pizza con Lattuga, Rucola, Cipolla Rossa di Tropea Caramellata, Tonno Viola, Glassatura alla Prugna e Olio del Conventino is a contemporary Italian pizza that reimagines the classic capricciosa or marinara template by incorporating raw, fresh greens and sweet-savory condiments. The dish originates from Pizzeria Giangi in Arielli, Italy, where it was featured by the guide *Where The Foodies Go*. The name translates to "Pizza with Lettuce, Arugula, Caramelized Red Tropea Onion, Bluefin Tuna, Plum Glaze, and Conventino Olive Oil."

Key ingredients include a Neapolitan-style base, topped with raw lettuce and arugula for a peppery, crisp contrast to the rich, caramelized red onion from Tropea, a prized Calabrian variety. Bluefin tuna (tonno viola) provides a meaty, umami element, while a plum glaze (glassatura alla prugna) adds a tangy-sweet finish. The dish is finished with Olio del Conventino, a high-quality extra virgin olive oil. A great version balances the bitterness of the greens with the sweetness of the onion and glaze, ensuring the tuna remains tender and not overcooked. Regional variations might substitute local tuna or use balsamic reduction in place of plum glaze. Pizzeria Giangi’s execution is noted for its careful assembly, layering ingredients post-bake to preserve the freshness of the lettuce and arugula.