Tuna Pizza

Ingredients

• 10 g fresh yeast
• 300 g wheat flour (Type 00)
• 100 g semolina
• 1 tsp salt
• flour (for dusting)
• olive oil (for the pans)
• 1 large vegetable onion
• 300 g canned tuna in its own juice
• 250 g diced tomatoes (canned)
• 1 tsp dried thyme
• Salt
• pepper (ground)
• 200 g grated cheese (e.g., Gouda)
• 1 tbsp olive oil (to drizzle)
• fresh thyme (for garnish)

Instructions

1. 1.

   Crush the yeast and dissolve it in 50 ml lukewarm water. Mix flour, semolina, and salt; make a well, add the yeast mixture, and dust with flour. Cover and let rise in a warm place for about 15 minutes. Then add 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 and insert two baking trays.

3. 3.

   While the dough rests, peel the onion and slice it lengthwise into thin strips. Drain the tuna and flake it with a fork.

4. 4.

   After the resting period, knead the dough again, adding more flour if needed. Divide into four pieces and roll each into a thin pizza on a well-floured surface. Place on two large baking sheets. Season the diced tomatoes with thyme, salt, and pepper. Spread the sauce thinly over the pizzas. Top with onions, tuna, and cheese. Transfer to the hot trays and bake in the oven for about 15 minutes until crisp.

5. 5.

   Drizzle with olive oil before serving and garnish with fresh oregano.