Tuna and chanterelle pizza

Name: Tuna and chanterelle pizza
Ingredients: 350 g flour; 250 ml lukewarm water; 15 g fresh yeast; 1/2 teaspoon sugar; 1/2 teaspoon fine salt; 60 ml olive oil; 15 ml olive oil; 45 g tomato sauce with onion and red pepper; 2 green onions (30 g white parts); 1 teaspoon oregano; 200 g grated cheese; 1 can tuna chunks in oil (160 g net); 200 g boiled chanterelles; 1/4 teaspoon salt

Pasta/Pizza - Tuna and chanterelle pizza by Gratiela O. - Recipia

Tuna and chanterelle pizza has a soft dough that rises for 20 minutes, then bakes up thin with browned edges. The tuna, boiled chanterelles and cheese sit over a layer of tomato sauce, while the center stays fluffy and tender. I stumbled on the ratio of 350 g flour to 250 ml water by chance, after using 300 g and 150 ml; I kept the dough soft and prefer to cut it into narrow slices while it’s warm. Prep: 20 minutes. Cook: 25 minutes. Rest: 20 minutes. Total time: 65 minutes. Serves: 4. About 750 kcal and 32 g protein per serving.

Ingredients

For the dough

350 g flour
250 ml lukewarm water
15 g fresh yeast
1/2 teaspoon sugar
1/2 teaspoon fine salt
60 ml olive oil

For the pan

15 ml olive oil

For the topping

45 g tomato sauce with onion and red pepper
2 green onions (30 g white parts)
1 teaspoon oregano
200 g grated cheese
1 can tuna chunks in oil (160 g net)
200 g boiled chanterelles
1/4 teaspoon salt

Preparation

1. Put the flour, fresh yeast, 1/2 teaspoon salt, sugar and 45 ml olive oil in a bowl. Gradually pour in 230 ml lukewarm water and knead; after 2-3 minutes, work in the remaining 20 ml, then pour in another 15 ml oil and knead for a minute. The dough should be soft and slightly sticky. 2. Cover the bowl with a tea towel and leave the dough to rise for 20 minutes. Meanwhile, slice the white part of the green onions into rounds and grate the cheese using the large holes of a grater. 3. Heat the oven to about 170°C. Grease a 32 cm round pan with 15 ml olive oil. Put the dough in the pan and press it out with your palms across the base and a little way up the sides. 4. Spread the tomato sauce over the base. Sprinkle on the green onions and oregano, then half the cheese. Add the drained tuna and boiled chanterelles, then the remaining cheese. If the cheese isn’t salty, sprinkle on 1/4 teaspoon salt. 5. Bake the pizza on the middle rack for 20 minutes, until the bottom is browned. Move the pan to the top rack and bake for another 5 minutes, until lightly browned on top.

Notes

In a 32 cm pan, the base comes out thinner than if you divide it between two 20 cm pans; the raised edges hold it together well. Drain the boiled chanterelles well, especially if they were boiled whole, so they don’t leave liquid on the dough. Canned tuna can bring extra salt and oil, so taste the cheese before sprinkling on more salt. The tomato sauce should be fairly thick; a watery one softens the center before the bottom browns. The olive oil in the dough makes a noticeable difference compared with a version without it. As with a savory tart, you can vary the topping; the dough contains gluten, and the cheese contains dairy. Add 30 g sliced olives or 50 g corn kernels if you want to change up the combination. Serve with a simple green salad dressed with a little vinegar. The slices keep in a sealed container in the fridge for up to 3 days; reheat them briefly in the oven.