Tuna Pizza – Pizza al Tonno Recipe

Name: Tuna Pizza
Prep time: 17 min
Cook time: 13 min
Total time: 60 min
Yield: 4
Ingredients: flour 500 g; dry yeast 30 g; brown sugar 3 pinch; warm water 230 - 250 ml; Olive oil 4 tbs; canned tomatoes 1 can; Salt 5 pinch; black pepper 5 pinch; brown sugar 3 pinch; Tuna in oil 2 cans; yellow onions 1 pc; red onions 1 pc; red bell pepper (small) 2 pc; yellow bell pepper 2 pc; fresh rosemary 3 twigs; clove of garlic 1/2 pc; chili flakes 1 pinch; some lemon abrasion; Olive oil 150 ml

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tuna pizza recipe image — Tuna Pizza Recipe Image © Thomas Sixt Food Photographer

Author:
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.

My Pizza Tuna Recipe I show you in this post.

Fingers away from the ready-made pizza, the homemade pizza still tastes best!

Get inspired here and bake your tuna pizza yourself with the following step by step instructions.

Table of Contents

1. Recipe Pizza Tuna
2. Nutritional Values
3. Tips for Pizza Tuna
4. Other Recipes with Tuna
4. Other Pizza Recipes

1. Recipe Pizza Tuna

The homemade yeast dough is the best pizza dough for me.

I always let the dough go twice.

The first time after mixing the ingredients, the second time when the pizza dough is on the tray.

Below are all the preparation steps with photos and tips… Questions about pizza preparation can be answered via the comment function at the end of the page.

Tuna Pizza

Cooked, photographed and written down by chef Thomas Sixt.

Servings 4

Calories 2063

Total Time 60 Min.

Preparation Time 17 Min.

Cook Time 13 Min.

Simple instructions for preparing pizza with tuna.

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Ingredients

For the pizza dough/yeast dough:
500	g	flour
30	g	dry yeast
3	pinch	brown sugar
230 – 250	ml	warm water
4	tbs	Olive oil
For the tuna pizza topping:
1	can	canned tomatoes
5	pinch	Salt
5	pinch	black pepper
3	pinch	brown sugar
2	cans	Tuna in oil
1	pc	yellow onions
1	pc	red onions
2	pc	red bell pepper (small)
2	pc	yellow bell pepper
For the herbal oil
3	twigs	fresh rosemary (I also like to use thyme.)
1/2	pc	clove of garlic
1	pinch	chili flakes
		some lemon abrasion
150	ml	Olive oil

Instruction

Yeast dough ingredients in a mixing bowl — Put the yeast dough ingredients in a bowl

Prepare dough

Preheat the oven to 30 °C.

Sieve the flour fresh and put it in a mixing bowl, add the remaining ingredients for the yeast dough.

Knead the yeast dough in the mixing bowl.

Knead dough

Process the dough with the kneading hooks.

Ball-shaped yeast dough for pizza — Shape the kneaded dough into a ball

Shape dough

Form the dough into a ball.

Mix batter in bowl before rising. — Put the dough in a bowl and cover with a cloth.

Dough rest

Place the dough in the bowl, cover with a cloth and place in the oven.

Yeast dough for pizza has risen excellently. — Yeast imps at work, you can smell the activity of the busy dwarfs. That is a real bakery feeling!

Dough ready

After 30 minutes the dough volume has doubled.

Prepare herbal oil in a mortar. — Herbal oil during preparation in a mortar.

Prepare oil

Briefly press the rosemary needles and the peeled garlic into the mortar so that the essential oils can unfold.

Fill into a glass with the lemon grater and add the chilli flakes.

Fill with the olive oil.

Yeast dough on the baking paper formed into a pizza. — Pizza dough on baking sheet with parchment paper.

Process dough

Remove the pizza dough from the oven and knead with your hands.

Use some flour if necessary.

Prepare the pizza either on the baking tray with baking paper or with coated pizza trays.

Roll out the dough to a thickness of 3-4 mm and place it on the baking trays.

Pizza dough freshly placed in the pizza tray round. — If you want it to go quickly, please let the dough rise twice. The first time in the bowl, the second time after rolling out. The yeast dough gnomes reward you with a fluffy and crispy pizza experience 🙂

Dough mature

That’s how it looks on a pizza tray.

Put the pizza dough back in the oven and let it rise for another 15 minutes at 30°C top/bottom heat.

Brush the pizza dough with tomato sauce — Brush the pizza with tomato sauce. cut out the edge.

Supplement tomato sauce

Take the pizza trays from the baking oven and preheat the oven to 220°C top/bottom heat or combination hot air.

For the pizza topping, place the chunky tomatoes in a bowl and mix with salt, pepper and sugar.

Spread the prepared tomatoes thinly on the pizza dough without the rim.

Tuna pizza topped with canned tuna. — Spread the drained tuna on the tomato sauce.

Pizza belegen

Take the tuna out of the tin and let it drip off on a sieve.

Spread the tuna on the tomato sauce.

Spread the onions, finely chopped, on the tuna pizza. — Spread the onions on the tuna pizza.

Add Tuna

Peel onions and plane into fine rings, spread on the pizza with tuna fish.

Place cheese on top of the tuna pizza. — Spread the grated cheese on the pizza.

Add Cheese

Remove the mozzarella from the packaging, dry and grate coarsely.

Pizza tuna before baking. — The tuna pizza, classically topped with tomato sauce, canned tuna, onions, cheese and peppers …

Add Peppers

Halve the peppers, remove seeds, wash, dry and cut into thin strips. Spread over the pizza.

Freshly made tuna pizza on the baking tray. — Freshly baked tuna pizza.

Bake and serve

Bake the pizza in a preheated oven for 15-20 minutes.

Cut the pizza open and serve with the prepared herb oil and black olives.

2. Nutritional Values

3. Tips for Pizza Tuna

How does the pizza work perfectly in the home oven?

I keep stumbling over this question.

Here are my tips for an authentic, perfect pizza baking result….

Get baking paper or coated pizza trays.
A pizza stone is a great thing, but you need some practice in handling.
To prepare the yeast dough, preheat the oven to 30°C, the dough can then rise wonderfully in the oven and unfold its excellent aroma.
Preheat the oven to bake pizza at at least 220°C, a real pizza oven will reach temperatures in the range of 300°C.
The best step to baking pizza is from my experience hot air in combination with top/bottom heat.

Why top/bottom heat with hot air? Because in a real pizza oven there is not only high heat but also a stream of air.
Let the yeast dough rise overnight in the refrigerator:
Prepare the dough the day before and let it rest in the refrigerator for 24-36 hours.
Italian pizza bakers prepare the dough this way.
Tip from Chef Thomas Sixt