Pan pizza tonno
Rated 5.0 stars by 1 users
Cuisine
Italian, American
Servings
4
Prep Time
20 minutes
Cook Time
70 minutes
Super simple. Very tasty! It takes some wait time for a nice pizza dough, but it is totally worth it! Even if you don't have a pizza oven, you will be surprised how good this is! Many people overlook how good canned fish can be, this is one of those recipes that shows exactly what it is meant to be served like!
Ingredients
- 500 gr flour + more if needed
- 340 ml lukewarm water
- 7 gr instant dried yeast
- Pinch of salt
- Tbsp olive oil
- 800 gr whole tomatoes
- 2 garlic cloves
- Pinch of sugar
- Basil
- Olive oil
- Salt
- Tuna in olive oil (I use the brand: Sea Tales)
- Red onion
- Dried oregano
- Capers
- Mozzarella
- Parmesan cheese
Dough
Tomato sauce
Toppings
Directions
Wake your yeast in the lukewarm water for about 10 minutes (don’t stir it).
- Mix the flour, with salt in a big bowl, make a hole in the middle and pour in the yeast mixture and olive oil. Mix well and knead until a dough is formed.
- Add the dough ball to a bowl greased with olive oil, cover with plastic wrap and let rest in the fridge for at least 24 hours.
- Split the dough into 2-4 pieces. Make nice tight balls and let rest another 3 hours.
- In the meantime prepare the sauce, mince the garlic cloves, slice the basil and crush the tomatoes.
- Add a good amount of olive oil to a pan and fry the garlic until almost golden. Go in with the crushed tomatoes, salt and basil and let thicken for about 30 minutes. When thickened, season extra with salt and/or sugar if needed.
- Prepare the toppings by draining the tuna and capers, slicing the red onion into half rings, grating some parmesan cheese and making little pieces of mozzarella by hand (don’t slice it).
- Preheat the oven to 250-275 degrees Celsius or 480-530 degrees Fahrenheit and place a rack on the lower ⅓ of the oven.
- Take a cast iron skillet, grease well with olive oil, layer in the dough and pinch the dough to the sides to form a crust.
- Spread cheese onto the dough followed by some of the sauce, mozzarella, tuna, red onions, dried oregano, parmesan and a generous drizzle of olive oil.
- Make for about 40 minutes in the oven (cover with aluminum foil if the top is going to burn)
- Serve and top with the capers, enjoy!