Tuna pizza is one of the easiest options for making pizza with canned fish. Usually canned tuna in its own juice is sold in jars with convenient packaging (150-180 g) - just enough for one pizza. You should make sure that the tuna in the jar is in whole pieces, and not minced or tuna in tomato sauce.
Pizza, which has become very widespread throughout the world, has long gone beyond the scope of “real Italian” pizza, and has become the most beloved and international dish in the world. Its popularity is due primarily to its ease of manufacture and endless variety of cooking options. The different types of pizza that exist in world cuisines, although different from Italian ones, will not be less tasty. Regional and local pizzas often take into account the characteristics of local products, the tastes of residents and even the peculiarities of local religious views.
In Israel, pizza chains offer kosher versions of pizza. Japanese okonomiyaki pizza - fried flatbread with seafood and vegetables. In any pizzeria in the world you will be offered “classic” pizzas - or pizza with sausage. But the pizza will definitely be seasoned with local flavor and the author’s imagination. Any Italian will tell you that real pizza can only be found in Italy, and will give the address of the same pizzeria, which usually belongs to him or his friends.
If you are a fish lover, then you will probably like pizza with tuna, tomatoes and olives, with soft mozzarella cheese. I really like this kind of pizza, and I like it when there are a lot of tomatoes and tuna. However, tuna fish is not cheap, and we sometimes make something similar.
Tuna (lat. Thunnus), despite the fact that it is a very large fish, is essentially a mackerel or mackerel. The whole life of a tuna is continuous movement. In California, at The Monterey Bay Aquarium, a large school of tuna circles continuously in deep blue water. A fascinating sight.
Tuna meat is widely used as food, I think the record holder is Japan, where tuna can be bought almost anywhere. So, making tuna pizza using tuna canned in its own juice is always not difficult. It is important to have fresh tomatoes and fresh mozzarella.
Pizza with tuna. Step by step recipe
Ingredients (pizza 34 cm)
- Pizza dough 400 gr
- Tuna 1 jar
- Mozzarella 100 gr
- Tomatoes 2 pcs
- Basil, parsley, dill 2-3 branches
- Olive oil 2 tbsp. l.
- Tomato sauce 2-3 tbsp. l.
- Parmesan 1 tbsp. l.
- Green olives 10-12 pcs
- Oregano to taste
- Prepare the dough - without yeast, or with yeast according to the recipe, which we took as a basis a long time ago and our pizza always turns out excellent. After the dough has risen, knead and stretch it into a flat cake 5-7 mm thick. Place the dough on the pan, after lightly greasing it with olive oil. Be sure to prick the dough with a fork in several places. If you like pizza with thin and slightly crispy dough, you can add the toppings right away. If you want the tuna pizza to have a more fluffy and soft dough, you need to cover the dough on the pan with a napkin and let it stand in a warm place for 15-30 minutes so that it rises further.
Place the dough on the mold
- Prepare all ingredients for topping (filling). An important ingredient for tuna pizza is tomato sauce. Pizzerias often use ketchup from a bag or tomato paste. Should not be doing that. If you didn’t have time to prepare it in the summer, just take 2-3 ripe tomatoes (as a last resort, half a glass of homemade tomato juice). Remove seeds, skins and growing areas from tomatoes. Grind the tomato pulp to a puree, add a pinch of salt, pepper and nutmeg on the tip of a knife. Pour the mixture into a frying pan with 1 tbsp. l. olive oil and simmer the sauce until desired thickness.
Prepare all ingredients for topping
- Open the can of tuna and drain the liquid. Use your fingers to separate the tuna meat into large but thin pieces. Tomatoes for tuna pizza do not need to be peeled or peeled. But, if you wish, scald the tomatoes with boiling water and peel them. Remove seeds. Slice the tomatoes into thin slices. Strictly speaking, the amount of tomatoes is up to your taste. For example, I really like the taste of tuna with a lot of tomatoes. But, you can do without tomatoes altogether, limiting yourself to tomato sauce.
Open the can of tuna and drain the liquid.
- Cut pitted green olives in half lengthwise. Remove all the leaves from the greens. Drain the liquid from the mozzarella and cut it into very thin slices of any size. Grate Parmesan.
- Grease the dough on the form with tomato sauce. Sprinkle with a pinch of dry oregano.
Grease the dough on the form with tomato sauce
- Spread the tuna meat in an even layer over the tomato sauce, trying to distribute it as evenly as possible.
Spread the tuna meat evenly
- Place chopped tomatoes on top of the tuna and sprinkle with very finely chopped herbs.
Place chopped tomatoes on top of tuna
- Arrange the mozzarella pieces, distributing them evenly. It is worth spreading the cheese so that some of the tomatoes are not covered with cheese.
Arrange the mozzarella pieces
- Place the green olive halves. Actually, if the olives are not the largest, you can leave them whole, removing the pit if there is one. Sprinkle the pizza again with a pinch of dry oregano and drizzle with olive oil.
Add green olives and sprinkle with Parmesan
- And finally, sprinkle the tuna pizza with Parmesan, trying to distribute most of it along the side and less in the middle of the pizza.
- Preheat the oven to 180 degrees and place a pizza pan to bake. Each oven bakes differently, so you need to focus on a baking time of 20 minutes. Pizza with tuna does not contain anything in the filling that requires heat treatment, so you need to focus on the readiness of the dough. As soon as the dough on the bottom begins to brown, the tuna pizza is ready.
Bake pizza in the oven
- Remove the tuna pizza from the oven and cut it into 6-8 pieces with a special knife.
The most important thing in homemade pizza is the dough; it can be thick and soft, or it can be thin. Even in Italy itself, different cities make different pizza dough. The ingredients can be very different - it’s not for everyone who likes what.
Today we will prepare a very tasty pizza using a simple homemade recipe using canned tuna. Yes, you heard right. Instead of the usual sausage, we will take simple tuna from a can.
To make tuna pizza you will need:
- Flour - 0.3 kg;
- Yeast - 1.5 tablespoons;
- Boiled water - 240 ml;
- Olive oil - 40 ml;
- Sugar - 25 gr.;
- Salt 10 gr.;
- Canned tomatoes in their own juice - 80 g;
- Canned tuna - 1 can;
- Mozzarella cheese - 70 g;
- Parmesan cheese - 30 g;
- Pitted olives - at your discretion, olives will not spoil the pizza;
- Basil - 3-4 small sprigs.
Estimated cooking time is 1 hour 30 minutes. Energy value is approximately 260 Kcal per 100 g.
Step-by-step preparation of homemade pizza
1 step
Take a deep bowl and add water, olive oil, yeast, salt and sugar. After this, add the sifted flour little by little and mix well with a spoon until it becomes difficult to stir. Then we dump the dough on the table, having first sprinkled it with flour, and knead it well with our hands.
Photo 1: dough for making tuna pizza. Step 2
After kneading, put the dough back into the bowl, or better yet, take a large pan, and cover it with a home towel. The dough should rest in a warm place for 1 hour. According to our recipe, you should get half a kilogram of dough - that’s two delicious pizzas.
Step 3
Prepare a baking sheet and sprinkle it with flour. You can also use a frying pan to make pizza. We lay out the base on it, which we rolled out with a rolling pin.
Photo 3: Pizza base. Step 4
Take canned tomatoes and remove the peel, don’t be lazy to do this. Then put the tomatoes in a blender and grind.
Photo 4: Cooking tomatoes. Step 5
We grate parmesan cheese on a fine grater, and we cut mozzarella cheese into small pieces.
Step 6
Basil sprigs need to be washed well and dried with a towel. Remove all bad places, you also need to remove the roots.
Step 7
Open a can of tuna and divide the meat into small pieces.
Photo 5: Divide the tuna into small pieces. Step 8
We put the ingredients on the dough: first put the tomato puree and distribute it evenly throughout the dough; Next, sprinkle with Parmesan cheese.
Step 9
Turn on the oven at 250 degrees and place the baking sheet in there with our pizza base for 5 minutes.
Step 10
After 5 minutes, remove the baking sheet from the oven and place the remaining ingredients on the base: olives, which we should cut into small circles; pieces of prepared tuna and mozzarella cheese. We send our baking sheet back to the oven for 7 minutes.
Photo 6: Lay out the ingredients for the pizza. Be sure to sprinkle with basil before eating. You can also serve additionally and for spicy lovers - black and red pepper.
Photo 7: Ready-made delicious homemade tuna pizza. - If there is any dough left over, you can put it in the freezer until the next time you make pizza. It can be stored for a very long time.
- The special secret of real Italian pizza is that the tomatoes must be peeled.
- Another prerequisite is the mandatory use of mozzarella cheese. But you can experiment and perhaps you will find a new delicious recipe for yourself.
- Another Italian secret for making pizza is that the diameter should not exceed 35 cm.
Pizza requires a good dough: soft and thick, thin and crispy - all this will suit perfectly. Add canned tuna, tomato sauce, fragrant basil, mozzarella and get the best dish.
Pizza with tuna
| Ingredients | Quantity |
|---|---|
| flour - | 0.3 kg |
| yeast - | 1.5 tablespoons |
| clean water - | 240 ml |
| olive oil - | 30-40 ml |
| fine sugar - | 25 g |
| table salt - | 8-10 g |
| tomatoes in their own juice - | 80 g |
| canned tuna - | 1 jar |
| mozzarella - | 70 g |
| parmesan - | 30 g |
| pitted olives - | 1 handful |
| basilica - | 3 branches |
| Cooking time: 90 minutes | Calorie content per 100 grams: 256 Kcal |
Prepare a healthy pizza for dinner; instead of the usual sausage, take tuna meat canned in its own juice. And highlight its taste with olives.
Cooking method:
- Prepare the dough: in a deep bowl, combine water with olive oil, salt, sugar, yeast. Sift the flour, carefully add to the liquid, knead the dough with your hands.
- Place in the warmest place in the kitchen. Leave for one hour. The output will be 0.5 kg of dough, which is enough for two products.
- Divide the dough into equal pieces of 250 grams. You can roll out the dough into a layer with a regular rolling pin. Using a round plate, cut out the base.
- Dust a baking sheet with flour and place the base for the future pizza on it.
- Remove the skin from canned tomatoes, place the vegetable in a blender bowl, and chop
- Grate a piece of Parmesan cheese and cut the mozzarella into small cubes. Wash the basil sprigs, dry with a paper towel, and separate the leaves from the cuttings. Remove the tuna from the can and cut it into pieces as desired.
- Spoon tomato puree evenly onto the base (dough) and sprinkle grated Parmesan cheese on top.
- Preheat the oven at maximum setting.
- Place the baking sheet in the oven and bake for 5 minutes (temperature 250°). Then take out the pizza, put olives, cut into circles, pieces of tuna and mozzarella on it, put the product back in the oven, and cook until done (5-7 minutes)
- Before serving, sprinkle the pizza with basil leaves and freshly ground black pepper.
Tip: the base for future pizza can be made in advance, put it in the refrigerator, wrapped in cling film so that it does not dry out.
Italian cooking option
The basis of any Italian pizza is delicious dough. It is prepared in different ways. For example, in Rome they make it crispy and thin, while in Naples it is made soft and thick. Italians believe that real pizza should smell like fresh bread, mozzarella and basil.
For 6 people you will need:
- 880 g flour;
- 2 g yeast;
- 0.5 liters of cool water;
- 20 g fine salt.
Ingredients for the sauce:
- 400 g canned tomatoes (preferably Italian);
- 5 g sea salt;
- 3 sprigs fresh basil.
Products for filling:
- 1 handful of grated Parmesan;
- 370 g mozzarella;
- 20 ml odorless olive oil;
- 1 can of canned tuna;
- 4 basil leaves.
Active cooking will take 1 hour.
Serving: 255 kcal.
How to make pizza in Italian:
- Prepare the dough: pour flour into a wide bowl, make a funnel in the center of the flour mound. Dilute fresh yeast with water and pour it into the middle of the funnel. Knead the dough by hand. When the structure is similar to custard, add a little salt. Knead the dough until it becomes elastic.
- On a work surface sprinkled with flour, continue kneading the dough (about 10 minutes), then leave it to “rest” for a few minutes under a napkin, then knead it again. Roll the dough into a bun, then cut into pieces (about 250 grams) and roll them into balls. Each one can make a wonderful base.
- Place the “balls” on a wide dish, wrapped in cling film, and leave in a warm place for eight hours.
- Prepare a base from one ball. By the way, Italians do not use a rolling pin to roll out the dough, but we advise you to use it, just do not stretch the dough too much to the edges, otherwise the base will not be crispy.
- To make Italian tomato sauce, you need to use high quality tomatoes. There is no need to cook them, just mash them with a fork and sprinkle with salt and basil.
- In order to bake a pizza flatbread, you need to set the oven temperature to the maximum temperature. When it gets hot, immediately switch to grill mode. Place the flatbread (base) on the frying pan (do not grease it with oil). Bake under the grill until the base is browned on the bottom and the edges have risen slightly. This process will take approximately 1.5 minutes.
- Remove the base from the oven, carefully lay out the mashed and seasoned tomatoes, leaving 2 cm from the edge of the flatbread, sprinkle with Parmesan, add tuna pieces and mozzarella cubes. Sprinkle olive oil on top and sprinkle with basil.
- Return the pan to the grill, as close to the heating element as possible. Cook until the cheese is melted and the top crust is a delicious golden color.
- Let cool slightly. Cut into diamonds or triangles and serve.
You can use the remaining dough to make pizza with other fillings or put it in the freezer, where it can be stored for quite a long time.
What a real pizza should be like:
- The secret of proper Italian pizza is that the diameter of the base should not exceed 35 centimeters. This type of pizza is made with sides, the height of which is no more than 3 cm. And such a product should not be flat.
- A common sign of a bad tomato sauce is using unpeeled tomatoes. It is important that the peel is removed; only under such conditions can a delicate and rich sauce be prepared.
- Italian pizza is always prepared with mozzarella. Replacement of this product with another type of cheese is not allowed. The composition must include fresh basil, garlic, and olive oil.
You can never have too much pizza: thin crispy dough, juicy tuna under a cheese crust and aromatic basil. Just like in an Italian pizzeria, but this miracle can be easily prepared in your own kitchen.
Are you wondering how best to while away the evening? Hurry up and invite your friends and comrades to your home! And to be sure to lure them in, promise a wonderful Italian dish as a dish. Pizza with tuna accompanied by good white or rose wine - and the success of company and leisure is guaranteed!
Mood of the dish
Cooking real pizza brings back memories of the narrow streets of Rome, the warm wind and the wonderful smell from a nearby small cafe. Well, okay, not memories, because not everyone has been to Rome. But you can’t confuse delicious Italian food and its aroma with anything else. And if you suddenly want to feel the warmth of the Mediterranean coast, then pizza with tuna according to an Italian recipe will pamper you with warm impressions. It's incredibly simple to prepare, but the results will be amazing!
Some features
Of course, every pizza starts with dough. What else primarily determines the taste of this beloved dish? It’s high time to learn how to make yeast-free dough, the way they roll it in pizzerias. But why without them? But because the Italians themselves almost always do this. Of course, different doughs are prepared for the “Pizza with Tuna” dish, for example, classic dough made with water or kefir. Someone will add sour cream or butter, and the dough will turn out crispy. With cottage cheese it will simply melt in your mouth, and if you add a little mashed potato, it will not go stale for a long time.
Rules for making delicious pizza
Tuna pizza is not a very complicated pastry. But before you build the dough, you need to provide a few things:
- Flour must be of the highest grade, from durum wheat varieties.
- The dough must be kneaded in warm rooms, avoiding drafts.
- When baking, the main thing is not to overcook; 15 minutes in the oven is enough if it was preheated to one hundred and eighty degrees. Otherwise, the pizza will turn out “wooden”.
And one more thing: it’s quite convenient that the dough made in advance can be put in the freezer. When you need to cook, it will always be at hand.
Pizza dough without yeast is thin. Recipe
We will need: 2 cups of sifted “hard” flour, half a cup of warm, 30 degrees, milk, 2 eggs, a little salt, a few tablespoons of vegetable oil (it’s best to take olive oil, but you can do something else).
- Beat the heated milk, eggs and butter with a mixer (this speeds up the process). Mix flour and salt in a separate bowl. In the bulk mixture, you need to make a small funnel and gradually pour the resulting liquid into it, kneading little by little (thinly). The recipe, as you can see, is quite simple to follow.
- Next, we knead it manually until we have a smooth ball of elastic dough in our skillful hands. After 10 minutes, cover this mass with a slightly damp towel or cotton napkin.
- Roll out the resulting dough into thin round-shaped cakes. That's it, you can start filling the dish with filling.
Dough option with sour cream
We will need: a couple of glasses of durum wheat flour, one glass of full-fat homemade sour cream (can be replaced with store-bought sour cream, but the fat content must be at least 20%), a piece of butter, two eggs, a little baking soda.
Yeast pizza
The base can also be prepared using yeast. Doing this is just as easy as doing without them. We will need: a couple of glasses of flour, fifty grams of fresh yeast (can be replaced with a packet of dry), a spoonful of sugar and salt, half a glass of olive oil, warm water.
- In a large bowl, mix yeast and flour, salt and sugar, butter and water, diluted with lukewarm water.
- Knead the dough by hand until elastic. Then put the finished mixture back into the bowl, cover with a towel and leave in a warm place for about an hour.
- During this time the dough rises. Divide it into two parts and knead it. And then roll it out into thin layers (thickness less than 1 centimeter), place it on a baking sheet and grease it with vegetable oil. Our yeast pizza has a base!
What's next?
Well, our dough is ready. How is pizza with tuna prepared in the future? The recipe for making it is very easy! Take: tomato paste in the amount of a couple of large spoons (you can also use neutral ketchup), mozzarella cheese - one hundred grams, any soft cheese - 50 grams, a jar of its own juice, a jar of olives, a couple of fresh tomatoes.
- Lubricate the dough with tomato paste or ketchup (you can add some Italian dried herbs there).
- Remove the tuna from the can and mash it with a fork, spreading it evenly over the base. Add red onion half rings on top. In principle, other ingredients can be added at this stage. For example, olives and slices of fresh tomatoes.
- Lightly squeeze the mozzarella cheese and tear it into pieces. They need to be evenly distributed over the base.
- Sprinkle a little more grated cheese on top, any soft variety.
- Place the dish in an oven preheated to 180 and bake for 10 minutes. It is good to use airflow if the oven has one. Tuna pizza is ready!
More about the filling
Fried tuna as a filling also has a right to exist. It's simple: we will use all other ingredients as in the previous recipe. We choose the base according to taste: yeast or without yeast. But we prepare the main filling differently.
- Before frying, fresh tuna fillets must be marinated. If your marinade ingredients include soy sauce, do not salt the fish. Otherwise, rub the pieces with salt and a little pepper.
- Then fry the tuna in hot vegetable oil (3 minutes on each side) until golden. The pieces should be cut no thicker than 3 cm so that the fish is perfectly steamed.
- We determine readiness by piercing the piece with a fork: if it flakes slightly and is pinkish inside, then the fried tuna is ready. Remove the fish from the frying pan, let it cool and use it as an excellent
Bon appetit!
Description
Pizza with tuna- one of hundreds of varieties of preparation of this national Italian dish. It is worth noting that initially the Italians prepared such bread flatbreads with cheese and tomato sauce rather as a side dish. Today this dish deservedly occupies a separate niche in the cuisine of many countries.
Whatever the filling, the essence of pizza will never change: it is a hearty flatbread with a variety of meat and vegetable fillings. Pizza is also made with meat, fruit and even chocolate. But today we will prepare this dish with tuna and onions at home.
A step-by-step recipe with photos of preparing tuna pizza is presented below. From it you will learn how to knead the appropriate dough for a dish, as well as how to prepare a tasty and aromatic sauce yourself: ordinary ketchup will not work here. It is best to use tomatoes and basil canned in their own juice for the sauce with the addition of salt and ground black pepper to taste. We will use fish as a filling; red onion and mozzarella cheese are ideal for it.
Pizza with tuna and tomatoes is prepared quickly and very simply, and does not require many ingredients.
Let's start cooking.
Ingredients
-
(350 g) -
(180 ml) -
(15 ml) -
(15 g) -
(3 g) -
(120 g) -
(1 bunch) -
(120 g) -
(200 g) -
(1 PC.) -
(1 clove) -
(taste) -
(taste)
Cooking steps
Let's prepare all the necessary ingredients.
Let's knead the dough. To do this, pour flour into a deep bowl, pour water into it portionwise, add yeast and salt to taste. Knead the dough thoroughly on a dry countertop and divide it into three equal parts. Cover the finished balls with a slightly dampened towel and let the dough sit for half an hour.
After this, roll out the dough ball into a thin, uniform pancake of large diameter.
Add the tomatoes from the jar along with the juice to the blender, add the basil there and grind the ingredients until smooth. Lubricate each layer of dough with the resulting sauce.
We grate all the cheese on a coarse grater and sprinkle it on the surface of the dough with the sauce.
If you purchased the tuna in a can in the form of pieces, then mash it in a bowl with a fork and remove all the juice. Spread the canned tuna in an even layer on top of the cheese.
Preheat the oven to 180 degrees and place the almost finished pizza there. Bake for 15-20 minutes.
Peel the onion and cut into very thin rings, place them on top of the prepared dough. Chop the oregano and parsley, sprinkle the finished pizza with herbs. Finely chop the garlic and add it to the rest of the ingredients. Drizzle the pizza with a little olive oil for flavor.
Pizza with canned tuna in Italian style is ready. You can place the dish on plates and serve.
Bon appetit!