Rustic Tuna Melts Pizza
Enjoy a unique twist on two classics with this Rustic Tuna Melts Pizza. Featuring a crisp, thin crust topped with a creamy tuna mayo mix, sweet corn, savory onion, and melted mozzarella, it's a quick and satisfying meal perfect for any occasion.
Ingredients
- •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 can Canned tuna (drained)
- •5 tbsp Mayonnaise
- •2 tbsp Chili sauce (or to taste)
- •1/2 cup Corn kernels (canned or frozen, thawed)
- •1/2 piece Red onion (thinly sliced)
- •1 cup Mozzarella cheese (shredded)
- •1 tsp Italian herbs
Instructions
- 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.
Time: 10 min - 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.
Time: 7 min - 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.
Time: 20 min - 4.
Preheat your oven to 450°F (230°C). If you have a pizza stone or steel, place it in the oven during preheating.
Time: 5 min - 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.
Time: 5 min - 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.
Time: 3 min - 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.
Time: 3 min - 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.
Time: 15 min - 9.
Remove from the oven, let it cool for a minute or two, then slice and serve immediately.
Time: 2 min
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.
Recipe from TheCookbook.ai
Created by Ryanne Hamdali