Tuna and spinach pizza à la Mama

Ingredients for 1 servings:

• 400 g flour
• 6 tbsp extra virgin olive oil
• 1 pinch(s) of sugar
• ½ tsp salt
• 1 packet of dry yeast
• 150 ml water, possibly more
• 2 tsp pizza seasoning, homemade (oregano, basil, rosemary, sweet paprika powder)
• 3 tbsp water
• e.g. salt and pepper
• 1 tsp meat broth
• 2 cans tuna, drained and shredded
• 1 m.-sized onion(s), cut into quarter rings
• 1 clove(s) garlic, finely chopped
• 200 g Gouda, grated, possibly more
• 400 g spinach, frozen & chopped, pre-cooked
• 2 m.-sized tomato(s), halved and cut into 0.5 m slices
• 1 tsp broth
• pepper,
• nutmeg
• Fat, for the tray

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 45 minutes

for 3 round pizzas

Mix all the ingredients for the dough. The dough should form a smooth lump. Place it in a sealable bowl and let it rise in a warm place for 1 hour. After proving, the dough should be pockmarked with fine bubbles and roll out easily. While the dough is proving, tear the tuna into pieces with a fork, then remove it from the can and place it in a sieve. Rinse briefly if necessary and set aside to drain. Now thaw the frozen spinach in a saucepan over low heat without water; this will pre-cook it slightly. Then stir in the chopped garlic and nutmeg, the stock and pepper. Mix all the ingredients for the sauce and season to taste. Roll out the dough on a greased (e.g., oiled) baking sheet and spread the sauce on it. The sauce should be quite thick, but still easy to spread on the base. Spread the spinach over the sauce. Pour the tuna over it. Now distribute the tomatoes and onions over the tuna. Finally, sprinkle with cheese and bake in the oven at 210°C for about 15 minutes. The pizza is ready when the cheese has melted completely and is lightly browned.