Tuna Pizza

Ingredients

• 0.5 cube fresh yeast (21 g)
• 400 g flour
• 1 tsp salt
• 1 tbsp dried rosemary
• 3 tbsp olive oil
• flour (for work surface)
• 1 large red onion
• 100 g leek
• 150 g thick beans (canned)
• 360 g tuna (in own juice, canned)
• 4 sprigs Rosemary
• 8 garlic cloves
• 4 tbsp olive oil
• 100 g Emmental cheese
• Salt
• pepper (ground)
• 250 g processed cheese
• 4 tbsp milk
• 2 tbsp chives

Instructions

1. 1.

   Dissolve the yeast in 200 ml lukewarm water. Mix flour with salt and rosemary, sift onto a floured surface, create a well in the center, pour in the yeast mixture and oil, then knead by hand into a smooth dough. If too dry, add more lukewarm water; if too wet, incorporate more flour. Knead on a floured surface for about 10 minutes, return to bowl, cover, and let rise in a warm, draft-free spot for about 1 hour.

2. 2.

   Meanwhile, peel the onion, halve or quarter it, and slice into thin strips. Wash and trim the leek, cut into thin rings. Drain the beans and tuna. Pick rosemary sprigs from their stems. Peel two garlic cloves; press the rest lightly without peeling.

3. 3.

   Preheat the oven to 220°C fan. Line four baking trays with parchment paper.

4. 4.

   Spread rosemary and garlic cloves on the tray edges.

5. 5.

   Shape dough into four balls, knead again, then roll out on a floured surface into flat rounds about 24 cm in diameter. Place on trays, brush each with 1 tbsp olive oil. Season with salt and pepper, sprinkle thinly with Emmental cheese. Bake for 10-15 minutes until pizzas are light brown and crisp.

6. 6.

   Meanwhile melt processed cheese with milk in a small pot until creamy.

7. 7.

   Remove finished pizzas from the oven, lift them off the tray with parchment. Spread the melted cheese, then top with tuna, onions, leeks, and beans. Sprinkle chives and serve immediately.