John Myers
Ingredients for 2 servings:
- 2 cans of tuna in its own juice
- 2 tbsp, heaped cottage cheese or cream cheese
- 2 eggs
- 200 ml tomato(s), strained
- Salt
- pepper
- oregano
- 1 bell pepper
- 1 zucchini
- 3 slices of cooked ham
- some corn
- some cheese, grated
Instructions
Working time approx. 30 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 10 minutes
with tuna and cottage cheese base
To make the dough, first drain the tuna well and place it in a bowl, then add the cottage cheese and the two eggs and knead everything well. This works best with a fork. If the tuna dough is well mixed and mushy, you’ve done everything right and can now spread it evenly on the baking sheet. It’s best to do this with a fork, so you can press it down evenly. But don’t make it too thin, or it will all fall apart later! Now put the dough in the oven preheated to 180°C for 10-15 minutes. In the meantime, you can prepare the sauce and the other ingredients for your pizza. For the sauce, I put the passata in a small mixing bowl and seasoned it with salt, pepper, and oregano and mixed it together. Then, for the topping, chop the other ingredients into small pieces or slices. I sliced the zucchini and sautéed it in a pan before adding the topping. Once the dough is ready, remove it from the oven, let it rest for 5 minutes, and then spread a thin layer of tomato sauce over it. Next, sprinkle a little grated cheese over the tomato sauce to prevent the topping from falling off and to bind the pizza base together. Now you can top your pizza as desired. I used cooked ham, peppers, zucchini, and corn. Finally, sprinkle the pizza with cheese and then bake it in the oven for 15-20 minutes at 180°C.
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