Description
This Easy Tuna Pizza combines a homemade thin crust with a flavorful seasoned tuna topping, mozzarella cheese, and fresh garnishes. Quick to prepare and perfect for a casual meal, it boasts a crispy golden crust, bubbling cheese, and a savory mix of tuna, pickles, and herbs, finished with optional spice for those who like a bit of heat.
Ingredients
For the Dough
- 300g (about 2¼ cups) “00” flour or all-purpose flour
- 180ml (¾ cup) lukewarm water
- 1 tsp sea salt
- ½ tsp active dry yeast
- 1 tsp olive oil
For the Topping
- 100g (about ⅓ cup) tomato pizza sauce or crushed San Marzano tomatoes
- 150g (1 ½ cups) shredded mozzarella cheese or fresh mozzarella torn into pieces
- 1 can (140g) tuna in olive oil or water, drained
- 1 tsp mayonnaise
- ½ tsp Dijon or yellow mustard
- 1 tsp chopped pickles
- 1 tsp capers
- 1 tsp chopped fresh dill or parsley
- ½ tsp lemon juice
- Black pepper, to taste
- ¼ small red onion, thinly sliced
- 5 to 6 Italian olives, sliced
- ½ roasted red bell pepper, sliced (or fresh, if preferred)
- ½ tsp chili crisp or chili flakes (optional for heat)
- 1 tbsp olive oil (for drizzling)
- Fresh basil or oregano, for garnish
Instructions
- Activate Yeast: In a small bowl, mix 180ml lukewarm water with ½ tsp active dry yeast. Let it sit for 5–10 minutes until frothy to activate the yeast.
- Prepare Dough: In a large bowl, combine 300g flour and 1 tsp sea salt. Pour in the yeast mixture and stir until a rough dough forms.
- Knead Dough: Transfer to a floured surface and knead for 6–8 minutes until smooth and elastic.
- First Rise: Place dough in a well-oiled bowl, cover, and let rise for about 1 hour or until doubled in size. Alternatively, refrigerate for up to 24 hours and bring back to room temperature before using.
- Prepare Tuna Mixture: Mix drained tuna with 1 tsp mayonnaise, ½ tsp mustard, 1 tsp chopped pickles, 1 tsp capers, 1 tsp chopped dill, ½ tsp lemon juice, and a pinch of black pepper until evenly combined. Set aside.
- Preheat Oven: Preheat your oven to 475°F (245°C).
- Shape Dough: Roll out dough into a thin rectangle roughly 13 x 18 inches to fit a sheet pan or pizza pan. Lightly oil your hands to help stretch the dough, then transfer to the prepared pan.
- Apply Sauce: Spread about 120g of tomato pizza sauce evenly over the dough, leaving a slight border around edges.
- Add Cheese: Sprinkle approximately 180g shredded mozzarella evenly over the sauce.
- Add Tuna and Toppings: Spoon the tuna mixture over the cheese in dollops or gently spread it. Add optional toppings such as thinly sliced red onion, sliced olives, and roasted red bell pepper.
- Drizzle Olive Oil: Lightly drizzle 1 tbsp olive oil over the assembled pizza.
- Bake: Bake in the preheated oven for 12 to 13 minutes, until crust is golden and crisp and cheese is bubbling.
- Broil (Optional): For a slight charred top, broil for 1 minute while watching carefully to avoid burning.
- Garnish: Remove from oven and garnish with fresh oregano or basil.
- Add Heat (Optional): Drizzle chili crisp or sprinkle chili flakes if desired for spiciness.
- Serve: Slice the pizza and serve warm, optionally paired with simple greens or a fresh tomato cucumber salad.
Notes
- You can refrigerate the dough for up to 24 hours for deeper flavor; just bring it back to room temperature before shaping.
- The seasoned tuna mixture can be made ahead and stored in the refrigerator in a sealed container to avoid odors spreading.
- Olive oil on your hands helps in stretching the dough evenly without tearing.
- Feel free to adjust cheese quantity to your preference.
- Optional heat from chili crisp or flakes is customizable; omit if you prefer mild flavors.
- Using a sheet pan is convenient, but a pizza pan or stone can be used for different textures.
- Prep Time: 25 minutes
- Cook Time: 13 minutes
- Category: Pizza
- Method: Baking
- Cuisine: Italian
