Tuna Pizza

Name: Tuna Pizza - Livia J.
Ingredients: Dough 500g flour 1 teaspoon sugar or honey a cube of fresh yeast or 1 teaspoon dry yeast 1 teaspoon salt 250ml mineral water 5 tablespoons oil For the filling 2 cans of tuna 1 onion sweet corn (from a

Pasta/Pizza - Tuna Pizza by Livia J. - Recipia

I usually make homemade pizza on weekends when we have more time and want to eat something hearty and simple. This recipe is one I've tried several times. Everything is made with basic ingredients, and the topping with tuna, corn, and onion is among the easiest to prepare. If you prefer a pizza with a thinner crust, you can also get 5 pieces from the same amount of dough. Quick Info Total time: about 1 hour and a half (including dough rising) Actual preparation time: 25-30 minutes Baking time: 15 minutes for each tray Servings: 4 pizzas of 26 cm (or 5 thinner ones) Difficulty: easy to medium, if you've made yeast dough before Recipe type: homemade pizza, for family or friends Ingredients For the crust: 500 g flour 1 teaspoon sugar or honey 1 cube of fresh yeast (or 1 teaspoon of dry yeast) 1 teaspoon salt 250 ml sparkling water 5 tablespoons oil For the topping: 2 cans of tuna (in water or oil, drained) 1 onion sweet corn kernels (canned, drained) grated cheese (enough to cover the pizza) ketchup Instructions 1. For the dough, mix the flour with the salt in a large bowl. Dissolve the yeast with the sugar or honey in a few tablespoons of sparkling water, then let it sit for 5-10 minutes to activate if you're using fresh yeast. If you have dry yeast, you can add it directly to the flour. 2. Pour the yeast mixture over the flour, add the remaining sparkling water, and start kneading. Finally, add the oil. The dough should be soft but not too sticky to your hands. Knead for about 10 minutes. 3. Cover the bowl with a clean towel and let the dough rise in a warm place until it doubles in size. This usually takes about 45 minutes. 4. Divide the risen dough into 4 or 5 equal pieces, depending on how thin you want the crust. Roll each piece into a disc shape suitable for a 26 cm pizza tray. 5. Spread a thin layer of ketchup over each rolled-out crust, being careful not to put any on the edges. Here, the ketchup actually serves as the tomato sauce. 6. Sprinkle the drained tuna, corn kernels, and julienned onion on top. You can slice the onion as thin as you like, but it softens quite well in the oven. 7. Cover everything with grated cheese. You don't need to put too much, just enough to cover the toppings; otherwise, the pizza will be very heavy. 8. You can also add a little more ketchup on top if you want a more intense flavor. 9. Place the pizza in a preheated oven at 180°C. Bake each pizza for 15 minutes, or until the edges are golden brown and the cheese is melted and slightly golden. Why I make this recipe often It's easy to make, doesn't involve hard-to-find ingredients, and I can control the thickness of the crust according to my preference. The tuna and corn topping is quick and doesn't make the pizza too oily. Leftovers can be eaten cold if there's anything left for the next day. Tips and Variations Tips If you want a crispier crust, you can roll the dough as thin as possible. White flour gives a classic texture, but if you want a more rustic version, you can replace part of it with whole wheat flour. If the dough is too sticky, add a little more flour while kneading. Substitutions Ketchup can be replaced with simple tomato sauce. Cheese can be substituted with any cheese that melts easily. Variations You can add sliced olives to the topping. If you don't want tuna, you can use boiled and shredded chicken breast or even additional vegetables (peppers, mushrooms). Serving Ideas Cut into slices, served plain, with a side of green salad. It's also good cold the next day. Frequently Asked Questions 1. Can I use dry yeast instead of fresh? Yes, you can use 1 teaspoon of dry yeast instead of a cube of fresh yeast. Both options work the same for this recipe. 2. Can I freeze the pizza dough? You can freeze the raw dough after it has risen. Portion it, wrap it well, and let it thaw completely before rolling it out. 3. Can I make the dough with still water instead of sparkling water? Yes, still water can be used, but sparkling water helps create a lighter and fluffier crust. 4. How thick should the dough be? It depends on your preference. For 4 pizzas, it will be thicker; for 5 pizzas, it will be thinner. Both versions bake well. 5. What type of tuna is recommended? I usually use canned tuna, either in water or in oil. It's important to drain it well before putting it on the pizza. Nutritional Values (estimate) One pizza (from 4 pieces) has approximately 450-500 kcal. Protein: about 25-30 g (more due to the tuna and cheese) Carbohydrates: 60-70 g (from flour and corn) Fats: 12-15 g (from oil, tuna, and cheese) Values may vary depending on the type of cheese, how much tuna you use, and the thickness of the crust. These are approximate. Storage and Reheating Pizza keeps well for 1-2 days in the refrigerator, covered. It can be reheated in the oven or in a pan, but it won't be as crispy as when fresh from the oven. It's also good cold, for breakfast or a packed lunch. If not consumed quickly, I do not recommend keeping it for more than 2 days.

Tuna Pizza

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