Pizza Tonno

Ingredients for 1 servings:

• 200 g flour (spelt) or wheat flour type 1050
• 300 g flour (wholemeal spelt)
• 1 pack of yeast (dry yeast/dry yeast, organic product)
• 2 tbsp olive oil
• 1 tsp salt
• 250 ml water, lukewarm
• 2 cans of tuna, drained
• 200 g mozzarella (buffalo mozzarella)
• 200 g cheese (Edam), grated
• 2 beefsteak tomatoes, oval
• 2 garlic cloves
• 1 shallot(s)
• some thyme, fresh, chopped
• 2 tbsp Tomato paste (organic product)
• 200 ml water
• Sage, chopped
• Oregano, chopped
• Paprika powder
• Pepper
• 1 egg(s) if needed

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

the full-fledged version – enough for 4 pieces

First of all, for all health-conscious people: The cheese instructions are obviously not very nutritious – but I’m of the opinion that if I’m going to sin, at least do it right. It’s up to each individual to determine their own cheese quantity. Mix both types of flour with salt and dry yeast and knead with lukewarm water and olive oil into a smooth dough. Let it rise in a warm place for about 1 hour. Meanwhile, for the pizzaiola, deseed and dice the tomatoes. Peel the shallot, dice it too, and sauté it in a little olive oil with the crushed garlic. Add the diced tomatoes. Also add the chopped thyme, sage, and oregano and sprinkle lightly with paprika. Briefly fry the tomato paste and then add water. Reduce the sauce over medium heat (about 15 minutes) until it thickens. Season with salt and pepper to taste. Briefly work the dough again and roll out into 4 pizzas on a floured surface. Spread each one with Pizzaiola, leaving out the edges, and crumble the mozzarella over the pizza. Spread the desired topping on top. This would be tuna and pepperoni. Drizzle with a little olive oil and scatter the grated Edam cheese over the top. Crack an egg over the top, if desired. Then sprinkle with chopped fresh oregano. Brush the edges with olive oil to ensure they crisp up nicely in the oven (mix a little garlic into the oil if desired). Bake the pizzas one after the other in the center of a preheated oven at 180°C (fan oven) for about 15-20 minutes (depending on the oven). Deliciously crispy, just like at an Italian restaurant.