Tuna Pizza

with Capers and Olives
This pizza takes inspiration from Pizza Napoli. We've swapped the anchovies for tuna, but kept the olives and capers.
304 Reviews
Cals 1246 · Prot 73 · Carbs 153 · Fat 39
Chef's choice
Family Friendly
Try Hello Chef Now
40 min
Tuna Pizza with Capers and Olives
This pizza takes inspiration from Pizza Napoli. We've swapped the anchovies for tuna, but kept the olives and capers.
304 Reviews
Cals 1246 · Prot 73 · Carbs 153 · Fat 39
Chef's choice
Family Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Dough
Semolina
30 Grams
Plain flour 10*11*
10 Grams
Pizza dough ball 10*11*
2 Piece
Olive oil
1 Tbsp
Toppings
Canned tuna 6*
240 Grams
Shallots
1 Piece
Grated mozzarella 4*
150 Grams
Kalamata olives
40 Grams
Capers
20 Grams
Sauce
Tomato passata
200 Grams
Olive oil
1 Tbsp
Garlic paste 1*2*3*4*9*10*13*
10 Grams
Dried oregano
2 Grams
Brown sugar
5 Grams
Garnish
Fresh basil
15 Grams

Allergens

*10 Wheat, *11 Gluten, *6 Fish, *4 Milk, *1 Peanuts, *2 Tree Nuts, *3 Sesame Seeds, *9 Soya, *13 Mustard
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) 5212 / 1246
Fats (g) 39.4
of which saturated (g) 13.8
Carbohydrates (g) 153
of which sugars (g) 14.4
Fibers (g) 8.5
Proteins (g) 72.8
Salt (g) 8
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep toppings

1 Prep toppings

Preheat the oven to 220°C/200°C fan. Preheat your baking trays. Drain the tuna. Peel and finely slice the shallots.
Prep tomato sauce

2 Prep tomato sauce

In a bowl, combine the tomato passata, olive oil, garlic paste, dried oregano and brown sugar. This is your tomato sauce.
Roll pizza

3 Roll pizza

Sprinkle half of the semolina onto a clean surface. Sprinkle the flour onto a rolling pin and roll out the dough balls, then allow them to rest for 3 min. After 3 min, continue to roll out the dough until roughly the size of a dinner plate. Sprinkle the remaining semolina onto the pre-heated baking trays. Carefully transfer the rolled out dough onto the trays. Spoon over the tomato sauce.
Tip! Don't rush the rolling! Take your time; if you allow the dough to rest between rolling, it's easier to get a larger, thinner base.
Bake

4 Bake

Top the pizza base with the mozzarella followed by the drained tuna, shallots, olives and capers. Brush the crust with olive oil. Bake for 15-20 min or until the crust begins to crisp and brown.
Serve

5 Serve

Garnish the baked pizza with the fresh basil leaves. Slice, and serve immediately!
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