Rustic Tuna Melts Pizza

• •4 g Instant yeast
• •1 tbsp Sugar
• •200 ml Warm water (lukewarm)
• •1 tsp Salt
• •2 tbsp Olive oil (plus extra for brushing)
• •250 g All-purpose flour (plus extra for dusting)
• •1 Canned tuna (drained)
• •5 tbsp Mayonnaise
• •2 tbsp Chili sauce (or to taste)
• •1 cup Corn kernels (canned or frozen, thawed)
• •1 piece Red onion (thinly sliced)
• •1 cup Mozzarella cheese (shredded)
• •1 tsp Italian herbs

Instructions

1. 1

   In a large bowl, combine the instant yeast, sugar, and warm water. Let it sit for 5-10 minutes until foamy, indicating the yeast is active.

2. 2

   Add the salt and 2 tablespoons of olive oil to the yeast mixture. Gradually add the all-purpose flour, mixing with a wooden spoon or your hands until a shaggy dough forms. Turn it out onto a lightly floured surface and knead for about 5-7 minutes until the dough is smooth and elastic. If you prefer a very rustic dough, less kneading is fine.

3. 3

   Lightly oil the bowl, place the dough in it, and turn to coat. Cover with a clean cloth and let it rest in a warm place for about 15-20 minutes. For a thin, rustic crust, a long rise isn't necessary.

4. 4

   Preheat your oven to 450°F (230°C). If you have a pizza stone or steel, place it in the oven during preheating.

5. 5

   While the dough rests, prepare the tuna topping. In a medium bowl, combine the drained tuna, mayonnaise, and chili sauce. Mix well and set aside.

6. 6

   On a lightly floured surface, gently punch down the dough. Roll it out into a thin circle, about 10-12 inches in diameter. Carefully transfer the dough to a piece of parchment paper or a lightly floured pizza peel.

7. 7

   Spread the tuna mixture evenly over the pizza dough, leaving a small border for the crust. Sprinkle with corn kernels, thinly sliced red onion, and then top generously with shredded mozzarella cheese and Italian herbs. Drizzle a little olive oil over the crust.

8. 8

   Carefully slide the pizza (with parchment paper, if using) onto the preheated pizza stone or a baking sheet. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.

9. 9

   Remove from the oven, let it cool for a minute or two, then slice and serve immediately.

Chef's Tips

• 💡For an extra crispy crust, preheat your oven to the highest possible temperature (usually 500-550°F / 260-290°C) with a pizza stone or inverted baking sheet for at least 30 minutes before baking.
• 💡If you don't have a pizza peel, you can assemble the pizza directly on parchment paper on a cutting board, then slide the parchment paper with the pizza onto your hot baking sheet or stone.
• 💡Adjust the amount of chili sauce to your preferred spice level. You can also add a pinch of red pepper flakes to the tuna mixture for more heat.