Tuna Pizza

with Capers and Olives

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Instructions

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1 Make dough

Add the all purpose flour to a bowl. Add the yeast and salt, mix well. Gradually add the warm water and olive oil. Mix the dough with clean hands. Knead the dough for 5 min until it's not sticky anymore. Form it into a ball. Cover with a cloth and let it 'prove' at room warm temperature until doubled in size (approx 30 min).

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2 Prep tomato sauce

Meanwhile, in a bowl, combine the tomato passata, olive oil, garlic paste, oregano, brown sugar and salt. Set aside. 

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3 Prep toppings

Preheat the oven to 220°C/200°C fan. Drain the tuna. Peel and finely slice the shallots. Drain the mozzarella.

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4 Roll out dough

Once doubled in size, using a rolling pin, roll the dough out into an even layer on a baking tray (tip: place a wet piece of kitchen paper under the baking tray, so that it doesn't slide). Let the dough rest for 5 min. (If you're cooking for 3-4 people, divide the dough in two and use two baking trays.)

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5 Load pizza

Spoon the tomato sauce onto the pizza base. Tear the soft mozzarella directly onto the pizza. Top with the drained tuna, shallots, olives and capers. Finish with a sprinkling of grated mozzarella

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6 Bake

Bake in the oven for 15 min until the cheese is golden. Garnish the baked pizza with the fresh basil leaves.

Tips for fussy eaters

Make smaller individual pizzas and let them customise theirs!

Pro tip

If you have a pizza stone, preheat it in the oven before baking your pizza on it.

This pizza takes inspiration from Pizza Napoli. We've swapped the anchovies for tuna, but kept the olives and capers.

Cooking Time: 65 min

Equipment Required: Rolling pin

Cals 991 · Prot 70 · Carbs 97 · Fat 36

Ingredients

Number of people

Dough

Plain flour 200 Grams
Yeast 5 Grams
Salt 0.5 Tsp
Water 140 ML
Olive oil 1 Tbsp

Toppings

Canned tuna 240 Pieces
Shallots 1 Piece
Mozzarella ball 125 Grams
Kalamata olives 80 Grams
Capers 20 Grams
Grated mozzarella 100 Grams

Sauce

Tomato passata 200 Grams
Olive oil 1 Tbsp
Garlic paste 10 Grams
Dried oregano 2 Grams
Brown sugar 5 Grams
Salt 0.5 Tsp

Garnish

Fresh basil 15 Grams

This pizza takes inspiration from Pizza Napoli. We've swapped the anchovies for tuna, but kept the olives and capers.

Cooking Time: 65 min

Equipment Required: Rolling pin

Cals 991 · Prot 70 · Carbs 97 · Fat 36

Instructions

photo

1 Make dough

Add the all purpose flour to a bowl. Add the yeast and salt, mix well. Gradually add the warm water and olive oil. Mix the dough with clean hands. Knead the dough for 5 min until it's not sticky anymore. Form it into a ball. Cover with a cloth and let it 'prove' at room warm temperature until doubled in size (approx 30 min).

photo

2 Prep tomato sauce

Meanwhile, in a bowl, combine the tomato passata, olive oil, garlic paste, oregano, brown sugar and salt. Set aside. 

photo

3 Prep toppings

Preheat the oven to 220°C/200°C fan. Drain the tuna. Peel and finely slice the shallots. Drain the mozzarella.

photo

4 Roll out dough

Once doubled in size, using a rolling pin, roll the dough out into an even layer on a baking tray (tip: place a wet piece of kitchen paper under the baking tray, so that it doesn't slide). Let the dough rest for 5 min. (If you're cooking for 3-4 people, divide the dough in two and use two baking trays.)

photo

5 Load pizza

Spoon the tomato sauce onto the pizza base. Tear the soft mozzarella directly onto the pizza. Top with the drained tuna, shallots, olives and capers. Finish with a sprinkling of grated mozzarella

photo

6 Bake

Bake in the oven for 15 min until the cheese is golden. Garnish the baked pizza with the fresh basil leaves.

Tips for fussy eaters

Make smaller individual pizzas and let them customise theirs!

Pro tip

If you have a pizza stone, preheat it in the oven before baking your pizza on it.

Ingredients

Number of people

Dough

Plain flour 200 Grams
Yeast 5 Grams
Salt 0.5 Tsp
Water 140 ML
Olive oil 1 Tbsp

Toppings

Canned tuna 240 Pieces
Shallots 1 Piece
Mozzarella ball 125 Grams
Kalamata olives 80 Grams
Capers 20 Grams
Grated mozzarella 100 Grams

Sauce

Tomato passata 200 Grams
Olive oil 1 Tbsp
Garlic paste 10 Grams
Dried oregano 2 Grams
Brown sugar 5 Grams
Salt 0.5 Tsp

Garnish

Fresh basil 15 Grams
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