Tuna pizza with smoked buffalo mozzarella

Ingredients for 4 servings:

• 300 g flour
• 150 ml water, warm, approx.
• ½ pack of dry yeast
• 1 tsp salt
• 2 tbsp olive oil
• ½ can tomatoes, diced, drained
• salt and pepper
• Thyme
• chili flakes
• 1 can tuna, drained, shredded, reserve oil
• 10 black pitted olives
• 5 tomatoes, dried, preserved in oil
• 1 m.-large onion(s), red, in fine rings
• 150 g mozzarella (buffalo), smoked and marinated
• 1 handful of fresh basil

Instructions

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

a little more complex

Knead flour, yeast, salt, water, and olive oil into an elastic dough and let it rise for about 30 minutes. Roll it out on a baking sheet lined with parchment paper (don’t be afraid—the dough is enough—it only takes a moment). Spread the chopped tomatoes (or seasonal fresh tomatoes, deseeded and diced) on top, gently crushing larger pieces with a spoon. Season with salt, pepper, thyme, and chili flakes. Spread the tuna evenly. Then add the sun-dried tomatoes (thinly sliced), olives (halved or quartered), and onions, followed by the buffalo mozzarella (thinly sliced, not too thickly). Bake in a preheated oven at 225 degrees Celsius for about 20 minutes. Then scatter the basil leaves on top and drizzle with the tuna oil. Bake for about 5 minutes. The temperature and exact baking time depend on the oven.