Tuna Pizza with Broccoli and Tomatoes

Ingredients

• 200 g wheat flour
• 1 tsp salt
• 1 packet dry yeast
• 100 ml lukewarm water
• 4 tbsp olive oil
• 250 g Broccoli
• 150 g sun‑dried tomatoes in oil
• Salt
• ground pepper
• 2 tsp dried oregano
• 125 g tuna (canned, natural)
• 50 g black olives (pitted)
• 2 tsp thyme leaves (chopped)
• 2 tbsp olive oil
• 1 tbsp pine nuts
• 200 g mozzarella

Instructions

1. 1.

   Mix flour, salt and dry yeast in a bowl. Add water and olive oil and knead with an electric hand mixer until smooth. Dust dough with flour, cover and let rise in a warm place for about 30 minutes.

2. 2.

   Clean broccoli, cut into florets and blanch in plenty of boiling salted water for 2 minutes. Drain, shock in ice water and set aside.

3. 3.

   Pat sun‑dried tomatoes dry and slice into strips.

4. 4.

   Break tuna apart with a fork.

5. 5.

   Knead dough briefly on a lightly floured surface, roll out onto a greased baking sheet, brush with 1 tbsp olive oil. Top with tuna, broccoli, tomatoes and olives; sprinkle thyme and pine nuts, drizzle with olive oil. Slice mozzarella and arrange on the pizza. Bake in a preheated oven at 250 °C for about 15–20 minutes.