Tuna Pizza
with Capers and Olives
Instructions
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).
2 Prep tomato sauce
Meanwhile, in a bowl, combine the tomato passata, olive oil, garlic paste, oregano, brown sugar and salt. Set aside.
3 Prep toppings
Preheat the oven to 220°C/200°C fan. Drain the tuna. Peel and finely slice the shallots. Drain the mozzarella.
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.)
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.
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
Dough
Toppings
Sauce
Garnish
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
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).
2 Prep tomato sauce
Meanwhile, in a bowl, combine the tomato passata, olive oil, garlic paste, oregano, brown sugar and salt. Set aside.
3 Prep toppings
Preheat the oven to 220°C/200°C fan. Drain the tuna. Peel and finely slice the shallots. Drain the mozzarella.
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.)
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.
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
Dough
Toppings
Sauce
Garnish
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