Pizza with Tuna and Shallots

Ingredients

• 10 g fresh yeast
• 400 g spelt flour type 1050
• 1 tsp salt
• 6 shallots
• 4 tbsp olive oil
• 300 g tuna in its own juice
• 500 g chunked canned tomatoes
• 2 tsp dried oregano

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 rest 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 rise for 1 hour. Meanwhile peel the shallots and cut them lengthwise into thin slivers. Heat the olive oil in a pan and sauté the shallots until translucent, then let cool. Break the tuna apart by hand. After the dough has risen, knead it again vigorously, adding more flour if needed. Divide the dough into four pieces and roll each into a thin pizza on a lightly floured surface. Place them spaced apart on a baking sheet lined with parchment paper. Spread the chunked tomatoes over the dough, leaving a 2 cm border. Top with the sautéed shallots and tuna, drizzle with olive oil, and sprinkle dried oregano. Bake in a preheated oven at 200 °C (180 °C fan; gas level 3) on the lower rack for 20 minutes.