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.
Cals 1264 · Prot 69 · Carbs 149 · Fat 43
Chef's choice
Family Friendly
40 min
This pizza takes inspiration from Pizza Napoli. We've swapped the anchovies for tuna, but kept the olives and capers.
Cals 1264 · Prot 69 · Carbs 149 · Fat 43
Chef's choice
Family Friendly
Ingredients
Dough
Semolina
10*11*
30 Grams
Plain flour
10*11*
10 Grams
Pizza dough ball
10*11*
2 Piece
Olive oil
1 Tbsp
Toppings
Canned tuna
6*
210 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
10 Grams
Dried oregano
2 Grams
Brown sugar
5 Grams
Garnish
Fresh basil
15 Grams
Allergens
*10 Wheat, *11 Gluten, *6 Fish, *4 Milk
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) | 4554 / 1264 |
| Fats (g) | 42.6 |
| of which saturated (g) | 12 |
| Carbohydrates (g) | 149 |
| of which sugars (g) | 10.8 |
| Fibers (g) | 3.9 |
| Proteins (g) | 69.3 |
| Salt (g) | 5.4 |
*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
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.
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.
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.
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.
5 Serve
Garnish the baked pizza with the fresh basil leaves. Slice, and serve immediately!
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