John Myers
Fast Pizza Tuna in Electric Oven
The perfect fast pizza tuna in electric oven recipe with a picture and simple step-by-step instructions.
- 400 g Flour 405
- 250 ml Water
- 3 tbsp Virgin olive oil
- 2 tbsp Sunflower oil
- 1 Teaspoon (level) Table salt
- 20 g Fresh yeast
- 1 Pack of Mozarella – grated ready
- 300 ml Tomato puree – 1/2 pack
- 2 tbsp Tomato paste
- 2 Garlic cloves pressed
- 2 Hotter chillies fresh or pickled
- 1 tsp Dried oregano or better fresh
- 1 tsp Dried basil or better fresh
- 1 Handful of green or black olives
- 1 Can Tuna – not in oil
- Heat the electric stove to approx. 30 ° and insert a baking sheet that has been oiled with normal oil so that it is nice and warm for the dough. Mix the flour and salt well for the dough. Mix the very warm water with the olive oil and the yeast in a container and pour into the flour. This will help the yeast to distribute itself better. After mixing well, the dough is still sticky. Therefore mix in a little flour until it no longer sticks to the bowl when kneading (photo 2). Roll out the dough on the warm baking sheet (photo 3) and put it in the stove. Wait approx. 25 minutes until the dough has risen to approx. 5 – 2 cm.
- While waiting, put 1/2 pack of tomato puree and 2 tablespoons of tomato paste in a bowl. Press and add garlic. Core the chiles, cut off the stems, cut into 1/2 cm pieces and add. Basil as well. Mix everything well.
- Take the baking sheet with the risen dough (photo 4) out of the stove, then heat it to 250 °. If necessary, press the dough into all corners of the baking sheet again and press the edges up a little. If it has risen too high in the middle, carefully press the gas bubbles downwards or outwards with the palm of your hand. Do not flatten the dough again! Brush with the tomato sauce, distribute 3/4 of the cheese evenly. Then scrape the tuna out of the tin with a fork and distribute it evenly. Sprinkle with oregano and drizzle with a little olive oil (photo 5).
- Put the baking sheet into the now heated stove and bake for about 15-20 minutes on the middle rack. When the cheese on top is browning slightly, it’s time to get the pizza out (Photo 6). Not every stove heats the same way! If the dough is not completely baked after cutting, just put it in the stove again for a few minutes and remember the additional time for the next time 😉 1 of 4 servings on a normal dinner plate can be seen in photo 1. Good Appetite!
- Those who prefer thinner dough can halve the amount of flour, water, salt and oil.
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