Tuna and anchovy pizza

Name: Tuna and anchovy pizza - Ada B.
Ingredients: 200 g flour; 2 tablespoons olive oil; 1 teaspoon dry yeast; a pinch of salt; 100 ml warm water; 1 can of tuna; 1 hot pepper; 1 can of anchovies; 200 g mozzarella; pasta Combino; 1 red onion; oregano.

Pasta/Pizza - Tuna and anchovy pizza by Ada B. - Recipia

Tuna and anchovy pizza When I want a homemade pizza that is prepared without too many ingredients, I make this version with tuna, anchovy, mozzarella, red onion, and chili pepper. I received this recipe from my son and kept it because the dough is simple, and the topping is prepared quickly. It is a pizza with a salty and slightly spicy taste, served warm, either plain or with sweet or spicy ketchup. Quick info Total time: not specified; the dough must be left to rise until it doubles in volume. Preparation time: not specified exactly. Baking time: 30 minutes. Oven temperature: 180 degrees Celsius, in a preheated oven. Servings: not specified; the quantity is for one homemade pizza. Difficulty: easy. Recipe type: homemade pizza, suitable for a quick family meal. Ingredients 200 g flour 2 tablespoons olive oil 1 teaspoon dry yeast 1 pinch of salt 100 ml warm water 1 can of tuna 1 chili pepper 1 can of anchovy 200 g mozzarella Combino tomato paste, the quantity is not specified in the transmitted recipe 1 red onion Oregano, to taste Oil for greasing the tray Olives, optional Sweet or spicy ketchup, for serving Preparation method 1. Preparing the dough Put the flour in a bowl and add the dry yeast and salt. Gradually pour in the warm water and start kneading. Continue until the dough pulls away from your hand and becomes firm enough to be rolled out. The water should be warm, not hot. You don't need to add all the water at once if you notice the dough binding faster; it's important to achieve the consistency described in the recipe, meaning a dough that doesn't stick to your hands. 2. Adding the oil and rising Incorporate the two tablespoons of olive oil and knead a little more until the oil is absorbed. Cover the dough and let it rise in a draft-free place. There is no fixed time indicated, as it depends on the temperature in the kitchen. The dough is ready when it has doubled in volume. 3. Preparing the ingredients While the dough is rising, grate the mozzarella. Peel the red onion and slice it into thin strips. Cut the chili pepper into rounds. Drain the can of tuna and prepare the can of anchovy to distribute on the surface of the pizza. If you choose to use olives, they can be added along with the other ingredients before baking. 4. Forming the pizza Grease the tray with oil. After the dough has doubled in volume, roll it out and place it in the tray. Spread the tomato paste over the dough, then distribute the tuna and pieces of anchovy. Sprinkle grated mozzarella, oregano, red onion, and rounds of chili pepper. Olives are optional and can be added at this point. The ingredients can be distributed as evenly as possible so that each slice has a little of the topping. A very thick layer of tomato paste is not necessary; just enough to cover the dough. 5. Baking Place the tray in the preheated oven at 180 degrees Celsius. Bake the pizza for 30 minutes. After baking, the pizza is served warm, with sweet or spicy ketchup, according to preference. Why I make the recipe often I love this pizza because the dough has few ingredients, and the topping does not require complicated preparation. The tuna and anchovy provide enough flavor, while the onion and chili pepper change the texture and add a touch of freshness and spiciness. It is also a flexible recipe. You can add olives, and the amount of chili pepper can be adjusted depending on how spicy you want the pizza. For a family meal, you can keep the chili on one side of the pizza if not everyone prefers the spicy taste. Tips and variations Tips Let the dough rise until it doubles in volume, not just for a certain number of minutes. This is the benchmark mentioned in the recipe and is more useful than a fixed time, especially if the temperature in the kitchen varies. Use warm water for kneading. Water that is too hot is not suitable for dough with dry yeast. Drain the tuna well before putting it on the pizza. Excess liquid can make the dough soggy. Anchovy and tuna are salty ingredients, so it's best not to add extra salt beyond what is used in the dough. Mozzarella and tomato paste complete the topping without needing additional spices other than oregano. The oven should be preheated to 180 degrees before you place the tray inside. Baking begins at the temperature indicated in the recipe. Substitutions The transmitted recipe uses mozzarella. No other type of cheese is specified, so to maintain the taste and structure of the recipe, it is preferable to use mozzarella. The mentioned tomato paste is Combino, but the quantity is not specified. It is spread in a thin and even layer over the dough. If you don't want a very spicy taste, the chili pepper can be used in smaller amounts or only on one side of the pizza. However, the ingredient remains part of the original recipe. Variations You can add olives, as mentioned in the recipe. They are placed on the dough before baking, along with the tuna, anchovy, mozzarella, and other ingredients. A less spicy version can be obtained by distributing the chili in one area. This way, the pizza can be more easily divided among people with different preferences. For a stronger oregano flavor, it can be sprinkled over the topping before placing the tray in the oven. The amount remains to taste, as the recipe does not specify an exact one. Serving ideas Serve the pizza warm, immediately after baking, with sweet or spicy ketchup. The ketchup can be placed directly on the slice or separately, so each person can add as much as they like. The pizza can be cut into slices and served as a main dish. No number of servings or sides are specified in the original recipe. Frequently asked questions How long should the dough be left to rise? The recipe does not indicate an exact number of minutes. The dough is left in a draft-free place until it doubles in volume. The duration may vary depending on the temperature in the kitchen. Can I use olives? Yes. Olives are mentioned as an optional ingredient and are added to the pizza before baking. At what temperature is the pizza baked? The pizza is baked in a preheated oven at 180 degrees Celsius for 30 minutes. Is the chili pepper mandatory? The chili pepper is part of the original recipe, but the quantity is not specified. You can distribute it only on one side of the pizza if you want it to be less spicy. What is the pizza served with? It is served warm, with sweet or spicy ketchup, according to preference. Nutritional values The values below are estimates for the entire pizza and cannot be considered exact, as the weights of the cans, the amount of tomato paste, the amount of oregano, or the number of servings are not specified. For the whole pizza, the estimate is approximately 1,300–1,600 kcal, depending on the type and exact quantity of tuna, anchovy, mozzarella, tomato paste, and oil used for the tray. Proteins: approximately 75–95 g Carbohydrates: approximately 125–150 g Fats: approximately 55–75 g If the pizza is divided into four slices, one slice may have approximately 325–400 kcal, 19–24 g of protein, 31–38 g of carbohydrates, and 14–19 g of fat. These values are indicative, not an exact nutritional calculation. Storage and reheating The pizza is best warm, immediately after baking. The original recipe does not specify storage or reheating instructions. If slices are left, they can be stored in the refrigerator in a closed container and consumed later after being heated well. For the best texture, avoid leaving the pizza uncovered, as the dough can dry out, and the topping may lose its consistency. It is best to prepare the amount that will be served warm.

Tuna and anchovy pizza

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