Italian · Dinner
Tuna and Onion Pizza
Thin-crust Italian pizza topped with canned tuna in olive oil, red onion, mozzarella and tomato sauce, baked until the crust blisters and cheese browns. Finished with fresh parsley and black pepper. Rustic, brine-salty and balanced with lightly sweet softened onion.
$4
20 minsPrep
10 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
599Calories
35.8gProtein
22.1gFat
68.2gCarbs
6.8gSugar
4.3gFiber
1076mgSodium
58mgChol
6.8gSat Fat
578mgPotassium
315mgCalcium
3.1mgIron
3.4mcgVitamin B12
11.2mgVitamin C
low-cholesterol
gluten-free-adaptable
protein-rich
mediterranean
thirty-min-meals
hidden-gems
low-chol
Instructions
1
Prep
Heat oven to 475°F (245°C) with a pizza stone or baking sheet inside for at least 20 minutes until fully hot.
2
Stretch pizza dough into a thin 10-inch round on a floured surface, then let rest 10 minutes uncovered.
3
Build
Spread canned tomatoes on dough leaving a 1cm border, scatter mozzarella, tuna, red onion and parsley evenly across.
4
Bake
Slide onto the hot stone and bake at 475°F for 8 to 10 minutes until crust blisters and cheese bubbles with brown spots. Drizzle with olive oil and black pepper, slice into wedges and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g pizza dough
- 7.2 oz170g, about three quarters of a 5 oz can canned tuna in oil, drained
- 11 small red onion
- 1/2 cup120g canned tomatoes
- 3 oz86g mozzarella
- 2 tbsp2 tbsp olive oil
- 2 tbsp2 tbsp fresh parsley
- a pinch of salt
- a few cracks of black pepper
- a small handful of all-purpose flour, for dusting
