I made tuna pizza for the first time after seeing how it was prepared at the pizzeria: simple crust, tuna, olives, onion, and cheese. Usually, I followed the same process at home, but recently I decided to change a few things. I added tomatoes, corn, bell peppers, and chives instead of onion to see how they would blend together. The crust turned out soft and quite airy, with a slightly crispy edge, and the ingredients combined well on top. This time, I didn't add salt to the dough, as I've been doing for a while.
Quick Info
Total time: approximately 2 hours (including rising and baking)
Preparation time: about 30-35 minutes
Baking time: about 40 minutes per pizza
Servings: 2 pizzas (28 cm diameter each)
Difficulty: easy to medium
Recipe type: homemade pizza
Ingredients
Dough
- 400 g flour (plus 2 tablespoons for dusting the trays)
- 300 ml water
- 25 g fresh yeast (a small cube)
- 1 tablespoon sugar
- 40 ml oil (plus 2 tablespoons for greasing the trays)
Topping
- 4 tablespoons pizza sauce or ketchup
- 1 can of tuna in its own juice, drained (185 g)
- 100 g canned corn
- 5 cherry tomatoes, sliced
- 1/2 red bell pepper, diced
- 100 g mini mozzarella (or small mozzarella balls)
- 20 g pitted olives, sliced
- 5-6 chives (or onion, to taste)
Instructions
1. In a small bowl, I mixed the fresh yeast with the sugar and let it soften for a minute until it liquefied.
2. I warmed the water slightly (not hot) and poured it over the yeast. I sprinkled a teaspoon of flour on top. I covered it and let it sit in a warm place for about 30 minutes until it started to bubble.
3. In a large bowl, I placed 400 g of flour and made a well in the center. I poured the risen yeast into the well.
4. I began to mix, incorporating the flour from the edges until everything came together into a soft dough.
5. I added 40 ml of oil and kneaded until the oil was fully incorporated. The resulting dough was soft, elastic, and slightly sticky.
6. I covered the bowl (with a sheet of paper and a towel on top) and let it rise in a warm place for about 30 minutes until it doubled in volume.
7. Meanwhile, I preheated the oven to medium temperature.
8. For each pizza, I greased the tray with 1 tablespoon of oil (on the base and sides) and dusted it with a little flour.
9. I tore off a piece of dough without kneading it further and spread it directly in the tray with my hands, forming an even layer while making sure to slightly raise the edges. The resulting crust was soft and elastic.
10. I brushed the dough with 2 tablespoons of pizza sauce or ketchup.
11. I topped it with the drained tuna, followed by slices of tomatoes, corn, diced bell pepper, chopped chives, mozzarella, and sliced olives.
12. I sprinkled grated cheese on top (using a small amount just to bind the toppings).
13. I placed the tray in the oven at moderate heat for about 40 minutes until the crust was golden and the toppings were cooked.
14. I repeated the same steps with the other half of the dough, preparing the second pizza during the last minutes of baking the first, so I could bake them one after the other.
Why I make this recipe often
It's a practical way to vary homemade pizza, especially when I have tuna in the pantry. I like the texture of the crust without salt and the fact that I don't need to sift the flour. It yields two generous pizzas, and the combination of toppings seems balanced and easy to adapt.
Tips and Variations
Tips
- Do not knead the dough further after rising; just spread it directly in the tray.
- I use a preheated oven, but not too hot, so the crust has time to rise and stay soft inside.
- If you don't have fresh yeast, you can try using dry yeast, adjusting the amount according to the package instructions.
Substitutions
- Chives can be replaced with yellow, red, or green onion, to taste. If you don't like onion at all, it can be omitted.
- Mozzarella can be replaced with regular cheese, although the texture will be different.
- The pizza sauce can be swapped with ketchup if you don't have anything else.
Variations
- Yellow or green bell peppers can be added for another flavor.
- You can skip corn or tomatoes if you want a more classic taste.
- For a saltier crust, add salt to taste.
Serving Ideas
- Pizza is best enjoyed fresh while it’s still warm.
- Those who prefer can add extra sauce on top when serving.
Frequently Asked Questions
1. Can I add salt to the dough?
Yes, if you want a more classic flavor, add 1-2 teaspoons of salt to the flour before kneading.
2. Can the dough be made with dry yeast?
Yes, use about 7-8 g of dry yeast. The procedure remains the same, but adjust the rising times if needed.
3. How thin should the crust be rolled out?
The dough is quite soft and can't be rolled out very thin. I place it in the tray in an even layer, about a finger thick, focusing on the edges.
4. Can the dough or baked pizza be frozen?
I haven’t frozen the dough, but the baked pizza lasts 1-2 days in the fridge and can be reheated.
5. What can I substitute for tuna?
If you don't like tuna, use cooked chicken, ham, or just vegetables.
Nutritional Values (estimated, per pizza)
Calories: approximately 1000-1200 kcal/pizza (depending on how much mozzarella and cheese you use)
Carbohydrates: 130-150 g
Protein: 45-55 g
Fats: 30-40 g
These values are approximate and depend on the accuracy of the ingredients and portion sizes. The tuna and mozzarella toppings add protein, while the crust and corn provide more carbohydrates.
Storage and Reheating
Pizza can be stored in the fridge, covered, for up to 2 days. For reheating, I use either the oven or a skillet to keep the crust crispy. I do not recommend freezing, as the texture of the soft crust suffers after thawing. It is best served fresh.
Quick Info
Total time: approximately 2 hours (including rising and baking)
Preparation time: about 30-35 minutes
Baking time: about 40 minutes per pizza
Servings: 2 pizzas (28 cm diameter each)
Difficulty: easy to medium
Recipe type: homemade pizza
Ingredients
Dough
- 400 g flour (plus 2 tablespoons for dusting the trays)
- 300 ml water
- 25 g fresh yeast (a small cube)
- 1 tablespoon sugar
- 40 ml oil (plus 2 tablespoons for greasing the trays)
Topping
- 4 tablespoons pizza sauce or ketchup
- 1 can of tuna in its own juice, drained (185 g)
- 100 g canned corn
- 5 cherry tomatoes, sliced
- 1/2 red bell pepper, diced
- 100 g mini mozzarella (or small mozzarella balls)
- 20 g pitted olives, sliced
- 5-6 chives (or onion, to taste)
Instructions
1. In a small bowl, I mixed the fresh yeast with the sugar and let it soften for a minute until it liquefied.
2. I warmed the water slightly (not hot) and poured it over the yeast. I sprinkled a teaspoon of flour on top. I covered it and let it sit in a warm place for about 30 minutes until it started to bubble.
3. In a large bowl, I placed 400 g of flour and made a well in the center. I poured the risen yeast into the well.
4. I began to mix, incorporating the flour from the edges until everything came together into a soft dough.
5. I added 40 ml of oil and kneaded until the oil was fully incorporated. The resulting dough was soft, elastic, and slightly sticky.
6. I covered the bowl (with a sheet of paper and a towel on top) and let it rise in a warm place for about 30 minutes until it doubled in volume.
7. Meanwhile, I preheated the oven to medium temperature.
8. For each pizza, I greased the tray with 1 tablespoon of oil (on the base and sides) and dusted it with a little flour.
9. I tore off a piece of dough without kneading it further and spread it directly in the tray with my hands, forming an even layer while making sure to slightly raise the edges. The resulting crust was soft and elastic.
10. I brushed the dough with 2 tablespoons of pizza sauce or ketchup.
11. I topped it with the drained tuna, followed by slices of tomatoes, corn, diced bell pepper, chopped chives, mozzarella, and sliced olives.
12. I sprinkled grated cheese on top (using a small amount just to bind the toppings).
13. I placed the tray in the oven at moderate heat for about 40 minutes until the crust was golden and the toppings were cooked.
14. I repeated the same steps with the other half of the dough, preparing the second pizza during the last minutes of baking the first, so I could bake them one after the other.
Why I make this recipe often
It's a practical way to vary homemade pizza, especially when I have tuna in the pantry. I like the texture of the crust without salt and the fact that I don't need to sift the flour. It yields two generous pizzas, and the combination of toppings seems balanced and easy to adapt.
Tips and Variations
Tips
- Do not knead the dough further after rising; just spread it directly in the tray.
- I use a preheated oven, but not too hot, so the crust has time to rise and stay soft inside.
- If you don't have fresh yeast, you can try using dry yeast, adjusting the amount according to the package instructions.
Substitutions
- Chives can be replaced with yellow, red, or green onion, to taste. If you don't like onion at all, it can be omitted.
- Mozzarella can be replaced with regular cheese, although the texture will be different.
- The pizza sauce can be swapped with ketchup if you don't have anything else.
Variations
- Yellow or green bell peppers can be added for another flavor.
- You can skip corn or tomatoes if you want a more classic taste.
- For a saltier crust, add salt to taste.
Serving Ideas
- Pizza is best enjoyed fresh while it’s still warm.
- Those who prefer can add extra sauce on top when serving.
Frequently Asked Questions
1. Can I add salt to the dough?
Yes, if you want a more classic flavor, add 1-2 teaspoons of salt to the flour before kneading.
2. Can the dough be made with dry yeast?
Yes, use about 7-8 g of dry yeast. The procedure remains the same, but adjust the rising times if needed.
3. How thin should the crust be rolled out?
The dough is quite soft and can't be rolled out very thin. I place it in the tray in an even layer, about a finger thick, focusing on the edges.
4. Can the dough or baked pizza be frozen?
I haven’t frozen the dough, but the baked pizza lasts 1-2 days in the fridge and can be reheated.
5. What can I substitute for tuna?
If you don't like tuna, use cooked chicken, ham, or just vegetables.
Nutritional Values (estimated, per pizza)
Calories: approximately 1000-1200 kcal/pizza (depending on how much mozzarella and cheese you use)
Carbohydrates: 130-150 g
Protein: 45-55 g
Fats: 30-40 g
These values are approximate and depend on the accuracy of the ingredients and portion sizes. The tuna and mozzarella toppings add protein, while the crust and corn provide more carbohydrates.
Storage and Reheating
Pizza can be stored in the fridge, covered, for up to 2 days. For reheating, I use either the oven or a skillet to keep the crust crispy. I do not recommend freezing, as the texture of the soft crust suffers after thawing. It is best served fresh.