Well, how about it? Today for dinner, why not just tear open a delicious canned dish? Don’t worry, I’m not talking about nasty canned ravioli and the like, but rather about an absolutely yummy Tuna Pizza. Your homemade Tuna Pizza with a minimalist pizza setup (think: Pizza Dough Without Yeast!) might not be quite as quick to make as a ready-made soup, but it's infinitely tastier!
Of course, it includes the classic combo of flavorful Tomato Sauce, lots of Mozzarella, and black olives, naturally. But what really makes this crunchy dish fresh is the quick-pickled red onions. As a savvy pizzaiolo, you prepare them right at the beginning of your pizza session and let the finely chopped rings marinate in a mixture of vinegar, salt, and sugar, so you can casually spread them on top of the pizza at the last moment. Wanna bet you'll never look back at those frozen pizzas again?
MY TIP:
Pizza dough with baking powder not your thing? No worries – you can just as easily make your Tuna Pizza with a 'classic pizza dough using yeast. Just make sure not to roll the dough too thin because the toppings for this recipe are a bit more generous. It works best if you reduce the water content in the dough by 5-10% and roll out the dough with a rolling pin to an even thickness in a not-so-glamorous way.
Ingredients
For 4 servings
Equipment
nutritional values per serving
Preparation in 7 steps
Heat apple cider vinegar, sugar, and salt with 150 ml of water in a small saucepan over medium heat. Stir until the sugar and salt have completely dissolved. Set aside. Peel onions and cut into 2 mm thick rings. Pour over the saucepan contents in a bowl and refrigerate.
Drain tuna and mozzarella and tear into pieces. Wash fresh thyme, shake dry, and pluck the leaves from the stems.
Preheat pizza oven, gas grill, or conventional oven with pizza stone to maximum direct heat.
Divide the dough into 4 equal portions on a floured work surface, roll out into approximately 1 cm thin pizzas and dust the undersides with flour. Dust the pizza peel generously with flour as well.
Place the dough on the pizza peel, spread tomato sauce in circular motions from the inside out. Top with mozzarella, tuna, and olives.
Bake the pizza on the pizza stone in the pizza oven for 2-3 minutes, approximately 5 minutes in a gas grill, or about 10 minutes in a conventional oven, until the crust is crispy and the cheese is melted. If you are preparing the pizza in a pizza oven, remember to rotate it 180 degrees halfway through the baking time to ensure even browning.
Top the pizza with red onions and sprinkle with thyme after baking. Drizzle with olive oil when serving if desired.
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Jelena's happy place is the kitchen and grill. Thanks to her Balkan roots, it's always about one thing for her: food! And she loves it good and plentiful. Whether for guests, the perfect dish, or learning new skills, she doesn't mind getting her hands dirty, might even butcher a wild boar or dry beef hearts at home. No wonder she quickly abandons her Kölsch glass for BURNHARD and ventures into the forbidden city!