Pizza à la Tarte au Tuna

Ingredients for 2 servings:

• 550 g pizza dough for two round pizzas
• 150 g tuna in its own juice
• 2 eggs
• 200 g crème fraîche
• 3 tsp, heaped Dijon mustard
• 1 shallot(s)
• 2 tomatoes
• salt and pepper
• 1 pinch of sweet paprika powder
• 1 pinch of chili powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Pizza topping with tuna and crème fraîche for 2 round pizzas

Crack the eggs into a bowl and whisk. Add the crème fraîche and three heaped teaspoons of Dijon mustard. Season with pepper, salt, sweet paprika, and a pinch of chili powder. Drain the tuna fillets and mash with a fork. Halve the shallot and cut into thin half rings. Add the tuna and shallot to the bowl and mix well with the egg and crème fraîche mixture. Deseed the tomatoes and cut into thin wedges. Halve the pizza dough, roll it out, and place it on two round pizza pans. Pull the dough up at the edges to prevent the topping from seeping under the dough. Spread the tuna topping evenly over the pizza dough. Finally, distribute the tomato wedges on the pizzas. Bake the pizzas in a preheated pizza oven at 350°C for about 5 minutes until crispy brown. A regular oven will take correspondingly longer.