Pizza Tonno & Olive e Cipolla (Tuna, Olive & Onion)
The store cupboard staple of pizza! This classic Italian pizza is a popular dish, especially in Southern Italy. Why not make it one of your favourites?
Prep Time
15 minutes
Cook Time
90 Seconds
Serves
1
Skill Level
Easy
Ingredients
- One DeliVita vegan and organic sour dough ball
- Semolina for dusting
- 100g fresh mozzarella, torn into pieces
- 50g of Mutti tomato pizza sauce
- 1 can of Tuna in olive oil
- Half a white onion sliced
- 5 Pitted black olives
- Olive oil Salt and pepper to taste
Preheat the Oven
Before stretching and topping your dough, fire up your DeliVita oven. Aim for 400 to 450°C (750 to 850°F) on your pizza stone. You can check this quickly, accurately and from a safe distance with an infrared thermometer gun.
Tips
Choose the right Tuna -Tuna has a dense texture and mild fish flavour, choose tuna packed in olive oil for better flavour and moisture.
In a cast iron dish add the sliced onion and Tuna – sizzle for a couple of minute, add the black olives and sizzle for an extra 2 minutes.
Knead the Dough
Place a dough ball on a floured surface. Working from the centre, push the dough outwards while spreading your fingers, making the disc bigger. Pick up the dough and gently pinch it around the edge, allowing gravity to pull it downwards into a circle with a 12-inch (30cm) diameter.
Add the Toppings
With a large spoon or ladle, spread an even layer of your Mutti tomato sauce over the base, top with mozzarella and olive oil, spreading both evenly on the dough and leave the room for the cornicione, or crust (about a ½ inch or 1 cm). Top with the Tuna, Onion and Olive mix.
Season with salt and pepper to taste. Drizzle with olive oil.
Baking Time
Slide your peel under the pizza and launch it into the oven. Cook for 60 to 90 seconds, turning it often to ensure an even bake and the edges or cornicione are crispy. Remove from the oven, slice, serve and ENJOY!
