Pizza Tonno

Ingredients

• 6 shallots
• 2 tbsp olive oil
• 300 g canned tuna in its own juice
• 400 g diced tomatoes (canned)
• 100 g grated cheese (e.g., Gouda)
• olive oil for drizzling
• 2 tsp dried oregano
• oil for baking sheet
• 10 g fresh yeast
• 400 g flour
• 1 tsp salt

Instructions

1. 1.

   Crush the yeast and dissolve it in 50 ml lukewarm water. Mix the flour with the salt, make a well, add the yeast mixture, and dust with flour. Cover and let rise in a warm place for 15 minutes. Then add about 100-150 ml lukewarm water and knead into a smooth dough. Shape into a ball, cover, and let rest for 1 hour.

2. 2.

   Preheat the oven to 220°C fan. Brush the baking sheet with oil.

3. 3.

   While the dough rests, peel the shallots and slice them lengthwise into thin slivers. Heat olive oil in a pan and sauté the onions until translucent; let cool.

4. 4.

   Break up the tuna by hand.

5. 5.

   After the resting period, knead the dough again vigorously, adding more flour if needed. Divide the dough into four pieces and roll each out thin on a lightly floured surface. Place them on the baking sheet and press down slightly. Spread diced tomatoes over each, leaving a 1.5 cm border. Sprinkle grated cheese on top. Add sautéed onions and tuna, drizzle with olive oil, and sprinkle dried oregano. Bake in the preheated oven for 20-25 minutes.