John Myers
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Tuna and Onion Pizza
The perfect tuna and onion pizza recipe with a picture and simple step-by-step instructions.
dough
- 200 g Flour
- 100 g Spelled flour
- 1 Yeast cubes
- 180 ml Lukewarm water
- 1 tsp Sugar
- 0,5 tsp Sea-Salt
- 1 tbsp Olive oil
Covering
- 1 Tuna canned in oil
- 3 tbsp Pickled olives
- 2 Red onions
- 0,25 bunch Chives fresh
- 1 Mozzarella
- 100 g Gouda middle-aged
- Garlic oil see my KB
tomato sauce
- 200 ml Sieved tomatos
- 2 tbsp Tomato paste
- 3 Garlic cloves
- Olive oil
- Pepper from the grinder
- 0,5 tsp Dried oregano
- Sugar
- Sea-Salt
dough
- Mix the flour and spelled flour. Mix yeast with water and sugar and dissolve. Add the yeast mixture to the flour and knead together with salt and olive oil to form a smooth dough. Cover the dough with a cloth and leave it to rise in a warm place for half an hour. Then roll out on baking paper and place on a baking sheet. Let it rest for another hour.
tomato sauce
- In the meantime, peel the garlic and pound it with sea salt in a mortar to a paste. Sweat together with tomato paste in olive oil. Deglaze with the tomato puree and let it reduce. Season with salt, pepper, sugar and oregano. Spread on the dough.
Pizza
- Peel the onions and cut into rings – place the olives on top of the pizza or cut them open, coarsely grate the Gouda. Chop the chives.
- Drain the tuna slightly and spread it on the sauce, pour onion rings, chives and olives over the top. Tear up the mozzarella and spread on the pizza, sprinkle with Gouda cheese.
- Bake for 20-25 minutes at 190 ° C until golden brown – drizzle garlic oil onto the hot pizza.
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