Pizza with tuna, onion and cherry tomatoes

Ingredients

• 500 gplain flour (type 00)
• 500 g, plus extra for the work surfaceManitoba flour
• 1 small espresso cup (about 30 ml)extra-virgin olive oil
• 25 g fresh yeast (or 7 g dried yeast)yeast
• 2 tablespoonssugar
• about 600 mlwarm water
• 12 gsalt
• 240 g, well drainedtuna in oil
• 1 kgonions
• 400 gcherry tomatoes
• 300 gmozzarella
• al gustoextra-virgin olive oil
• al gustosalt
• al gustoblack pepper

Instructions

1. 1

   Mix the flours

   Sift the two flours together and heap them on the work surface, making a well in the centre. Add the sugar and yeast dissolved in a little warm water to the well, then add the oil and some more warm water and begin mixing.

2. 2

   Knead the dough

   Knead vigorously, adding warm water as needed, until the dough is smooth, uniform, soft and elastic.

3. 3

   Keep salt separate

   Keep the salt away from the yeast while mixing. The recipe suggests placing it at the outer edge of the flour well.

4. 4

   Let it rise

   When the dough is ready, slap it against the work surface three times and make three cuts across the top. Shape it into a ball, wrap it in a cloth (or a blanket in winter), and leave it in a warm, draught-free place for about 2 hours, until doubled in volume.

5. 5

   Shape and prepare

   Divide the risen dough into four portions and roll each one very thinly, slightly raising the outer edge to form a crust. Prepare four pizza bases. Peel, wash and slice the onions into strips; the recipe then says to soften them in butter with one whole garlic clove.

6. 6

   Season the toppings

   When the onions are ready, remove the garlic and season them moderately with salt and pepper; set aside. Wash the cherry tomatoes, quarter them and remove the seeds and excess juice.

7. 7

   Top the bases

   Preheat the oven to 220°C. Oil a baking tray and place one pizza base on it. Drizzle with a little oil, spreading it with your fingertips, prick the dough with a fork and cover it with a quarter of the onions.

8. 8

   Add tomatoes

   Scatter a quarter of the cherry tomatoes over the pizza. Drizzle with a little oil and season with some salt and pepper.

9. 9

   Bake the base

   Bake for about 12–15 minutes. Meanwhile, dry the mozzarella well and dice or grate it. Take the tray out of the oven and top the pizza with a quarter of the mozzarella and a quarter of the flaked tuna.

10. 10

    Melt the cheese

    Return the pizza to the oven for another 5 minutes, until the cheese has melted. Repeat the same process with the remaining three pizzas and serve.

What is tuna and onion pizza?

This is a homemade Italian pizza topped with tuna, onions, tomatoes and mozzarella. Its thin base and savoury toppings make it a hearty alternative to a simple tomato-and-cheese pizza.

The recipe combines two flours for the dough and bakes each pizza in two stages. That gives the base time to cook before the mozzarella and tuna go on.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1350 calories, 47g protein, 193g carbs, 39g fat.

Most of the carbohydrates come from the flour, while the olive oil and mozzarella provide much of the fat; tuna and mozzarella contribute protein. Pair a slice or portion with a generous salad or vegetables, and remember that the recipe’s calorie estimate depends on how much oil is used and how the pizzas are divided.

A dough with two flours

00 flour: this finely milled flour is commonly used for Italian pizza dough and helps make a smooth dough.

Manitoba flour: it is blended with the 00 flour here, giving the dough a different balance of strength and softness. Add the warm water gradually, since the method calls for about 600 ml rather than a fixed amount.

Handle the yeast and salt

Yeast: dissolve the fresh yeast in a little warm water before mixing it into the flour. If using dried yeast, the recipe gives 7 g as the alternative quantity.

Salt: the method recommends keeping it at the outer edge of the flour while the yeast is first mixed in. Knead until the dough feels smooth and elastic, rather than relying only on the clock.

Give the dough time to rise

Rising: leave the covered dough somewhere warm and away from draughts for about 2 hours, until it has doubled in volume. The stated 45-minute total time does not include this rise, so allow extra time for the dough.

Shaping: divide the dough into four equal portions and roll each one very thinly, raising the edge a little to make a crust.

Prepare the toppings

Onions: soften them as directed, then remove the garlic and season moderately. The method calls for butter and a whole garlic clove, although neither appears in the supplied ingredient list.

Tomatoes: remove the seeds and excess juice after quartering them. This helps keep the toppings from adding too much moisture to the thin base.

Mozzarella: dry it well before dicing or grating, as the method specifies. Drain the tuna thoroughly too, so the toppings are not excessively oily.

Bake in two stages

First bake: at 220°C, bake the base with onions and tomatoes for about 12–15 minutes. Pricking the dough with a fork is part of the recipe’s method.

Final bake: add the mozzarella and flaked tuna, then return the pizza to the oven for another 5 minutes, just long enough for the cheese to melt. Repeat for each of the four pizzas.

Serve it simply

Serve the pizzas hot, while the mozzarella is melted and the base is freshly baked. A green salad or simply dressed vegetables can bring freshness alongside the rich cheese and tuna.

Because each base is baked separately, serve each one as it comes out of the oven, or keep finished pizzas warm while the remaining ones bake.

Recipe notes & tips

• Add the warm water gradually so the dough stays soft and manageable.
• Let the dough rise until it has doubled, rather than judging it by time alone.
• Drain the tuna well before flaking it over the pizza.
• Remove the cherry tomato seeds and excess juice as directed.
• Dry the mozzarella thoroughly to limit extra moisture on the base.
• Bake each pizza separately as the method instructs, keeping the oven at 220°C.

Variations

• Add olives: scatter a few sliced olives over the toppings for a briny note.
• Use red onion: swap in red onions for a milder-looking topping.
• Add herbs: finish with dried oregano or fresh basil after baking.
• Choose a different cheese: use a well-drained pizza cheese in place of mozzarella.
• Add chilli: sprinkle chilli flakes over the pizza for a little heat.

Common mistakes to avoid

• Adding all the water at once: pour it in gradually so the dough does not become difficult to handle.
• Rushing the rise: wait until the dough has doubled in volume before shaping.
• Leaving the tomatoes wet: remove their seeds and excess juice to help avoid a soggy topping.
• Using wet mozzarella: dry it well before adding it to the pizza.
• Baking the cheese for the full first bake: add the mozzarella and tuna only after the initial 12–15 minutes.
• Overlooking the method’s extra ingredients: it mentions butter and garlic for the onions, but neither is listed among the supplied ingredients.

How to store

Refrigerate leftover pizza in a covered container for up to 3 days. Reheat in an oven until hot; this helps the base firm up again better than reheating it in a microwave.

Frequently asked questions