- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 830 kcal
Quick summary
“Tuna pizza with olives highlights the rustic profile of the canned fish on a crispy dough baked at 220°C with mozzarella cheese and red onion. It's worth making because it's a practical, low-cost recipe with preparation that requires no complex sautéing in the pan.”
What you need to know
- Preparo de massa fofa sovada por 10 minutos com farinha de trigo, fermento seco e água morna com descanso de 30 minutos
- Drenagem cuidadosa de 2 latas de atum em óleo para eliminar excesso de líquido gorduroso antes de cobrir a pizza
- Montagem com queijo muçarela ralado, azeitonas, rodelas finas de cebola roxa e orégano assada por 35 minutos até dourar
Ingredients
Main
- For the dough: 500g all-purpose flour 10g dry yeast 1 tablespoon sugar 1 teaspoon salt 300ml warm water 50ml oil
- 500g all-purpose flour
- 10g of dry yeast
- 1 tablespoon of sugar
- 1 teaspoon salt
- 300ml of warm water
- 50ml of oil
- For the filling: 2 cans of tuna in oil (drained) 200g of grated mozzarella cheese 100g of green or black olives 1 red onion in slices Oregano to taste
- 2 cans of tuna in oil (drained)
- 200g of grated mozzarella cheese
- 100g of green or black olives
- 1 red onion in rings
- Orégano a gosto
Instructions
Principal
- In a bowl, mix the flour with the salt and make a hole in the center. Add the yeast and sugar.
- Pour the warm water gradually and start mixing, until a homogeneous dough forms.
- Knead the dough for about 10 minutes until smooth and elastic.
- Let the dough rest in a warm place for 30 minutes, covered with a cloth.
- Meanwhile, preheat the oven to 220°C.
- After resting, roll out the dough on a floured surface to the size of your pizza pan.
- Place the dough in the pan and spread the tuna evenly over it.
- Cover with mozzarella cheese and distribute the olives and onion slices.
- Finish with oregano and bake for approximately 35 minutes or until golden.
Chef's tips
- Escorra o atum em uma peneira fina pressionando com as costas de uma colher para que o óleo não encharque a massa crua
- Fatie a cebola roxa em rodelas muito finas e deixe de molho em água fria por 5 minutos para suavizar a ardência antes do forno
- Distribua o queijo muçarela por cima do atum para proteger o peixe do calor direto e evitar que ele resseque durante o forneamento
Variations
- Pizza de atum com catupiry adicionando fios de queijo catupiry sobre o atum desfiado antes de cobrir com a muçarela ralada
- Pizza de atum acebolada sem queijo dobrando a quantidade de cebola roxa fatiada regada com azeite e orégano abundante
- Versão com tomate acrescentando rodelas finas de tomate maduro sem sementes intercaladas com as azeitonas pretas
Substitutions
- O atum em óleo pode ser substituído por atum sólido em água para uma versão mais leve ou por sardinha em conserva limpa
- A cebola roxa pode ser substituída por cebola branca tradicional fatiada ou alho-poró cortado em rodelas finas
- O óleo vegetal da massa pode ser substituído por azeite de oliva extravirgem ou óleo de milho na mesma proporção
How to store
Store ready slices in a plastic container with an airtight lid in the refrigerator for up to 3 days. Reheat in a covered nonstick skillet over low heat for 3 to 5 minutes so the bottom crisps up again without drying out the tuna.
Can it be frozen?
The raw or pre-baked dough can be frozen for up to 90 days in a well-sealed package. Do not freeze the pizza already assembled with raw red onion and tuna, as the onion loses its crunchy texture and releases unpleasant water when thawing.
What to serve with
Serve accompanied by extra virgin olive oil flavored with lemon zest and freshly ground black pepper. To drink, a chilled dry white wine like Sauvignon Blanc or sparkling water with lemon and mint slices pairs perfectly.
Frequently asked questions
Does the red onion need to be sautéed before going to the oven?
It is not necessary, as the thinly sliced onion roasts and caramelizes perfectly in the high heat of 220°C during the 35 minutes in the oven.
Can I put tomato sauce on the base of this pizza?
Yes, spreading two tablespoons of rustic tomato sauce over the dough before arranging the tuna brings acidity and additional hydration.
Why put the cheese on top of the tuna?
Covering the tuna with mozzarella retains the fish's natural moisture during the long oven time, preventing the meat from burning or becoming tough.
Is it better to use shredded tuna or solid tuna in this recipe?
Solid tuna coarsely shredded with a fork offers better texture and visual appeal on the pizza, while grated tuna tends to crumble and dry out faster.
