Tuna Pizza

Ingredients

• 250 g wheat whole‑grain flour
• 150 g wheat flour type 1050
• 0.5 tsp Salt
• 21 g fresh yeast (half a cube)
• 1 tbsp honey
• 2.5 tbsp olive oil
• 280 g tuna in its own juice
• 100 g black olives (pitted)
• flour (for handling)
• 100 ml tomato sauce
• 60 g Pecorino (or Parmesan)
• 1 bundle basil

Instructions

1. 1.

   Sift flour and a little salt onto the work surface or into a bowl, make a well in the center. Add yeast, 220 ml warm water, and honey to the well. Mix thoroughly from the center, gradually adding 2 tbsp olive oil, forming a loose dough. Knead vigorously for about 5 minutes. Coat a bowl with remaining olive oil and place the pizza dough inside. Cover with a kitchen towel and let rise at room temperature for about 30–45 minutes.

2. 2.

   Meanwhile break up the tuna slightly and drain in a sieve.

3. 3.

   Coarsely chop the olives.

4. 4.

   Divide the homemade pizza dough on the floured work surface into quarters and roll each piece into circles about 1 cm thick. Place dough discs on two lightly floured baking trays.

5. 5.

   Spread 2 tbsp tomato sauce over each pizza base.

6. 6.

   Grate the cheese and sprinkle it over the pizzas.

7. 7.

   Top the pizzas with tuna and olives. Bake in a preheated oven at 240 °C (220 °C fan, gas level 4–5) for 12–15 minutes. Meanwhile wash basil, dry, tear leaves, roughly chop, and scatter over the finished pizzas.