Spread the thin pizza dough. Peel an onion and cut it into juliennes. Season the tomato paste with salt to taste and oregano. Put tomato sauce on the entire surface of the pizza, add mozzarella, tuna pieces and onion. Bake on high heat for 10-12 minutes, depending on the oven.
Good appetite !
The restaurant at home
Last night . craving for pizza, but I had a craving for a slightly simpler, toned pizza. So I lent.
- for the dish: 250 g flour, 1/2 cube fresh yeast (12.5 g) 1/2 teaspoon salt, 1/2 teaspoon sugar, 2 tablespoons oil, 125 ml water
- tomato sauce with basil, 1 canned chopped tuna, 1 canned sweet corn, 1 red onion, cheese
We prepare like this:
The yeast dissolves in a few tablespoons of water along with the sugar. The flour is mixed with salt, dissolved yeast, oil and gradually pour warm water, kneading. I make 2 balls out of the dough and let it rest until we prepare the rest of the ingredients (2 worktops of approx. 26 cm diagonal will result)
In the oiled pan, spread the dough with your hands. Pour the tomato sauce over it, grate the cheese a little, sprinkle the drained juice / oil, sprinkle onions, corn and bake for 10 minutes. After 10 minutes, remove, grate the cheese on top and put it back in the oven until it browns slightly on top (I bake in the preheated oven at 180-190 degrees, about 20 minutes).
I love this pizza fff a lot, but not mine and that's why I rarely make it fff (((. Your pizza looks great.
Thanks Cat. It's about the same for me, but I also do as I like, or I do for me as well as for my husband as he likes.
Tuna Pizza - Recipes
Tuna polenta pizza
Polenta is a very versatile ingredient, which will be seen in this recipe. On its own, polenta looks bland, but it is an excellent support for other flavors and tastes, such as tuna, olives, spicy greens and tomato sauce, used as a topping for pizza. Serve with a green salad.
- 340 g instant corn 1 tablespoon fresh thyme, chopped 3 tablespoons chopped parsley 1 tablespoon extra virgin olive oil 400 g chopped tomatoes 1 yellow bell pepper, cleaned of seeds and cut in half 200 g tuna preserved in water, drained and cut into pieces 250 g ricotta or sweet urda 12 black olives, peeled and cut in half salt and pepper 2 teaspoons fresh thyme, for garnish
Boil the malai in 1.3 liters of boiling water for 5 minutes, or according to the instructions on the package, until it thickens.
Remove from the heat and mix with chopped thyme and parsley, plus salt and pepper to taste. Pour the polenta into a baking tray, greased with a little butter or oil, and carefully spread to form a circle with a radius of 30 cm, with slightly raised edges. Grease the edges with olive oil. Put the tray aside.
Heat the grill in the oven. Put the tomatoes in a saucepan, with all the juice, and bring to the boil. Boil slowly, over medium heat, for 6-8 minutes, stirring occasionally, until most of the liquid has evaporated and the sauce is quite thick. Season according to preference.
Meanwhile, cook the bell pepper halves under the grill, with the peeled side up, until it has cracked and browned. They are then placed in a polyethylene bag and left until they have cooled enough to be handled, after which they are peeled. Cut the pepper into strips.
Spread the tomato sauce over the polenta base, and put slices of bell pepper, pieces of tuna, crushed ricotta and half olives on top. Bake the pizza under the grill for 10-12 minutes, until golden brown. Sprinkle with thyme leaves and serve.