Tuna, Red Onion, and Olive Pizza
A hearty fish pizza with canned tuna, caramelized red onions, and olives. Lemon zest brightens the flavor.
- Time
- 45 min
- Serving
- 733 kcal
- Ingredients
- ≈ $2.54
- Protein
- 48 g
Ingredients
- 1 Wheat flour 110 g
- 2 Dry yeast 2 g
- 3 Salt 2 g
- 4 Canned tomatoespack 400 g ≈ $1.30 80 g
- 5 Mozzarellapack 125 g ≈ $1.80 70 g
- 6 Canned tunapack 170 g ≈ $1.80 90 g
- 7 Red onion≈ $3.00 per kg 35 g
- 8 Black olivespack 300 g ≈ $2.50 20 g
- 9 Lemon≈ $4.70 per kg 10 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Mix flour, yeast, salt, and 70 ml water; let the dough rest for 25 minutes.
Preheat oven to 475°F (245°C).
Drain the tuna, slice the onion into thin rings, and zest a little lemon9.
Roll out the dough, spread with tomato sauce, then layer mozzarella5, tuna, onions, and olives.
Bake 9–12 minutes until the crust is golden and the onions are tender.
Sprinkle with lemon9 zest before serving.
Tips
- Why it works
- Drain the tuna so the dough doesn't get soggy and spread out while baking. If you leave the liquid, the crust will come out raw.
- Substitutions
- Use green onion instead of red. The flavor will be milder, but the color will change. You can leave out the olives and add 10 g of capers for some acidity.
- Common mistakes
- If the onion stays hard, the oven isn't hot enough. Check after 7 minutes: it should turn translucent.
- Storing and reheating
- Keeps for 2 days in the fridge. Reheat for 5 minutes at 180 °C, covered with foil so the mozzarella doesn't burn.
- Serve with
- Serve with a simple cucumber and dill salad to balance the richness of the tuna.
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