Pizza tonno rawit

Ingredients for 1 servings:

• 80 g wheat flour type 405
• 40 g water, lukewarm
• 2 g beef broth, instant
• 1 tbsp sunflower oil
• Flour for the work surface
• 2 medium-sized garlic cloves
• 2 tbsp sauce (sweet, sour, and hot sauce), Thai style No. 3, see DB
• 1 tbsp sauce (Kecup Tim Ikan), see DB
• 1 tbsp oyster sauce (Saos Tiram)
• 1 tbsp powder (shrimp powder)
• 1 tbsp tomato juice
• 1 tbsp oregano, shredded
• 1 tsp rosemary
• 2 tbsp oil (tuna oil), from the can
• 80 g mozzarella, diced
• 1 can tuna in vegetable oil
• 1 Pepper, red, long
• 2 m.-large tomato(s), fully ripe
• ½ spring onion(s), only the green part
• ¼ onion(s)
• 1 pinch of salt
• 1 pinch(s) black pepper, freshly ground
• 1 tbsp sunflower oil
• 1 tbsp celery leaves, fresh or frozen

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 35 minutes

A pizza with tuna. Recipe from Sanur, Bali, Indonesia

Place all the dough ingredients in a mixing bowl and knead into a firm dough. Wrap the dough in plastic wrap and let it rest in the refrigerator for about an hour. Meanwhile, open the can of tuna and strain the oil. Crush the garlic into a bowl, then add the remaining sauce ingredients, mix, and season to taste. Wash the tomatoes and cut them crosswise into approximately 5 mm thick slices. Season the slices with pepper and salt. Wash the spring onions and slice the green part into thin rings. Cut two slices crosswise from the peeled onion and cut them into rings. Preheat the oven to 200°C (top/bottom heat). Remove the dough from the cling film, dust with flour, flatten slightly, and roll out thinly, flouring both sides thoroughly. Rub a 28 cm pan with sunflower oil, place the dough in the pan, and fry on both sides until light brown. Place on a baking sheet, spread with the sauce, then sprinkle with the mozzarella, then the tuna pieces, tomatoes, green spring onion rings, and onion rings. Bake in the preheated oven until the cheese is melted. Remove from the oven, sprinkle with the celery leaves, and serve hot.