Pizza with tuna, onion and rocket

Ingredients

• 1 kg, plus extra for the work surfacetype 0 flour
• 7 gdried yeast
• about 555 mllukewarm water
• 2 tablespoonsextra-virgin olive oil
• 18–20 gsalt
• 400 gfresh tuna fillets
• 1 kgonions
• 50 grocket
• 40 mlvinegar
• 30 gcaster sugar
• 20datterini tomatoes
• juice of ½lemon
• to tasteextra-virgin olive oil
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Mix the dough

   Fit a dough hook to a stand mixer. Put the yeast and slightly lukewarm water in the bowl and mix on low speed until the yeast dissolves. Add a few spoonfuls of flour and increase to medium speed; add more flour gradually while the mixer runs. Add the salt and oil, then gradually work in the remaining flour. Add a little more lukewarm water if needed.

2. 2

   Knead the dough

   Knead until the dough is soft, smooth and uniform, and gathers around the hook, pulling away from the sides of the bowl; this should take about 10 minutes. To knead by hand, combine and work all the ingredients, then transfer the dough to a lightly floured work surface and knead for a couple of minutes, folding it to strengthen the gluten.

3. 3

   Fold the dough

   To fold, stretch the dough and fold it back over itself repeatedly, turning it half a turn each time. This helps develop a smooth, cohesive dough and incorporates air to encourage bubbles.

4. 4

   Let it rise

   Shape the dough into a ball and cut a cross into the top. Put it in the oiled mixer bowl and cover with cling film. Leave it in a switched-off oven with the light on until doubled in volume, about 2–4 hours depending on the season.

5. 5

   Divide and prove

   Transfer the dough to a floured work surface and divide it into four pieces with a dough scraper. Put the pieces in an oiled or floured container, cover with a lid and leave to prove for 30–60 minutes.

6. 6

   Cook the onions

   Meanwhile, peel, rinse and cut the onions into small wedges. Heat 4 tablespoons of oil in a large frying pan and soften the onions over low heat. Once they begin to soften, add the sugar dissolved in the vinegar and continue cooking until the onions are well stewed.

7. 7

   Prepare the toppings

   Remove the onions from the heat, season with salt and set aside. Salt the tuna fillets and sear them on all sides. Leave them to marinate for 10 minutes in a little extra-virgin olive oil mixed with the lemon juice, then slice them. Halve the tomatoes, remove their seeds and liquid, and chop them. Clean, rinse and dry the rocket, then cut it into pieces.

8. 8

   Shape the bases

   Heat the oven to 250°C on the conventional setting, with both the top and bottom elements on. When the second prove is complete, take one dough portion and keep the others covered. On a floured work surface, stretch it into a circle, pressing gently with your fingertips to push the air bubbles towards the edge so the rim can rise.

9. 9

   Bake the pizza

   Move the base to an oiled baking tray or one lined with baking paper. Top with the sweet-and-sour onions and scatter over the chopped tomatoes. Bake on the lower part of the oven for about 5 minutes, then reduce the temperature to 230°C and bake in the middle of the oven for another 5–7 minutes.

10. 10

    Finish and serve

    Cooking time is approximate and depends on your oven; lift the pizza to check that the base is well cooked. Take it out of the oven, add the tuna slices and rocket, drizzle with oil and season with salt and pepper. Serve hot, then shape and bake the remaining three pizzas in the same way.

What is tuna, onion and rocket pizza?

Pizza is closely associated with Naples, and this version brings together a classic risen dough with a distinctive mix of toppings. Sweet-and-sour onions and fresh tuna give it a different character from the familiar tomato-and-cheese topping.

The recipe builds flavour in stages: the onions are cooked until tender, while the seared tuna and rocket are added after baking. That keeps the fish from drying out and the leaves fresh.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1290 calories, 48g protein, 225g carbs, 20g fat.

The flour supplies most of the carbohydrates, while the olive oil and tuna contribute much of the fat; tuna also provides the main protein. Onions and tomatoes add further carbohydrates, and the dough's salt makes sodium a significant part of the estimate. Balance a slice with a generous green salad or other vegetables.

Building the dough

Flour and water: add the flour gradually, keeping back a little water unless the dough needs it. The stated water amount is approximate, so the finished dough should guide you.

Kneading: look for a smooth dough that gathers around the hook and releases from the bowl. If working by hand, folding and turning the dough helps develop its structure.

Getting the rise right

First prove: the dough needs to double, which may take 2–4 hours depending on the season. Use its volume as the cue rather than relying only on the clock.

Second prove: after dividing the dough, let the four portions rest for 30–60 minutes in a covered container. Keep the portions you are not shaping covered while you work on each pizza.

Making the sweet-and-sour onions

Low heat: cook the onions gently in the oil until they start to soften. This gives them time to become tender before the vinegar and sugar go in.

Finish cooking: stir in the sugar dissolved in vinegar and continue until the onions are well stewed. Season them with salt off the heat and spread them over the pizza as the main topping.

Shaping and baking

The rim: stretch the dough into a circle and press towards the outside with your fingertips, encouraging the edge to rise. Avoid flattening the rim as you shape the centre.

Two-stage bake: start at 250°C on the lower oven level for about 5 minutes, then lower the heat to 230°C and move the tray to the middle for 5–7 minutes. Check the underside because ovens and trays can affect the timing.

Finishing the toppings

Tuna: sear the salted fillets on all sides, then leave them in the lemon-and-oil mixture for 10 minutes before slicing. Add the slices only after the pizza comes out of the oven.

Tomatoes and rocket: remove the seeds and liquid from the datterini tomatoes before chopping, so they add less moisture to the base. Add the rocket at the end to preserve its fresh, peppery taste.

What to serve alongside

Serve each pizza hot, while the base is crisp and the onions are tender. A simple green salad or sliced vegetables make a fresh contrast to the rich dough and toppings.

Because the recipe makes four individual pizzas, you can bake them in sequence and serve each as it is ready. Keep the unshaped dough portions covered between turns.

Recipe notes & tips

• Add the water gradually because the dough may not need every last drop.
• Use the dough's doubled volume, not just the clock, to judge the first prove.
• Keep the dough portions covered while shaping and baking the pizzas one at a time.
• Drain the tomatoes well after removing their seeds and liquid.
• Check the base by lifting the pizza, as oven timings can vary.
• Add the tuna and rocket only after baking, as directed.

Variations

• More acidity: add a little extra lemon juice to the tuna's oil marinade.
• Extra herbs: scatter chopped fresh herbs over the finished pizza alongside the rocket.
• More tomato: use additional deseeded datterini tomatoes for a fruitier topping.
• Milder onions: cook them gently for longer before adding the vinegar mixture.
• Peppery finish: add a few extra rocket leaves just before serving.

Common mistakes to avoid

• Adding all the water at once: hold some back and add it gradually if the dough needs it.
• Rushing the first prove: wait until the dough has doubled, which may take 2–4 hours.
• Leaving dough uncovered: cover the portions to stop their surfaces drying out.
• Wet tomato topping: remove the seeds and liquid before chopping the tomatoes.
• Overbaking the tuna: add the sliced fish after the pizza has baked.
• Flattening the rim: press the dough towards the edge so the outer border can rise.

How to store

For the best texture, eat the pizzas hot after baking. Refrigerate leftovers in a covered container and use within 2 days; reheat in a hot oven until warmed through.

Frequently asked questions