A thin crust with tomato, mozzarella, tuna, and onion gives Tuna and Onion Pizza a light, savoury flavour perfect for relaxed pizza nights when you want something homemade.
Everyone loves pizza, right? One of my favourite toppings has always been Tuna and Onion Pizza. You already know how I feel about pizza toppings.
For me, a “real” pizza stays close to tradition. I enjoy tandoori chicken or bulgogi, but not on my pizza. You can have a look at my guide to authentic Italian pizza toppings, where I share the classics we grew up with and how each one is traditionally made.
This Tuna and Onion Pizza is a classic you will find on many pizzeria menus across Italy.
It reflects the simple style of Italian cooking and proves you don’t need complicated combinations to make a satisfying pizza. Give it a try and let me know how you like it. Buon appetito!
What I Enjoy About This Homemade Pizza
- Gives you a homemade pizza that tastes like something you’d happily order out.
- Works well with my homemade dough, which stays light even with a generous topping.
- Uses ingredients you likely already have, so it works well when you don’t feel like planning dinner.
Key Ingredients for Tuna and Onion Pizza
Pizza Dough
I use my homemade dough because it bakes with a soft centre and gentle chew, giving the pizza a pleasant base for simple, traditional toppings.
Tomato Purée
Adds a smooth, tangy layer that brings the topping together. Its acidity balances the richness of the tuna and keeps everything tasting fresh.
Mozzarella
Melts into a soft, even layer that settles around the topping. Using both sliced and shredded pieces helps the cheese spread well across the surface.
Tuna and Onion
These are the main toppings for this pizza. The tuna flakes easily and stays moist, while the onion softens in the oven and adds mild sweetness that works well with the savoury tuna.
Find the complete list with measurements in the recipe card below.
How to Make Tuna and Onion Pizza
Step 1: Make the pizza dough and leave it to rise.
Step 2: While the dough rises, prepare the toppings by slicing and shredding the mozzarella.
Step 3: Prepare the tomato base by mixing the tomato purée with extra virgin olive oil, oregano, and salt.
Step 4: Once the dough is ready, divide it into 4 smaller balls and roll each one into circles about 0.5 cm – ¼ inch thick.
Step 5: Spread the tomato base over the pizzas and bake them in a preheated fan-forced oven at 180°C – 355°F for 15 minutes.
Step 6: Remove the pizzas from the oven and add the mozzarella, tuna, and sliced onion on top. Return them to the oven for 5 minutes to melt the cheese.
Step 7: Take the pizzas out of the oven and drizzle with extra virgin olive oil.
Step 8: Add fresh basil leaves, slice, and serve warm.
Frequently Asked Questions
Yes. Tuna in brine works, but it can be a little drier. Drain it well and add a small amount of olive oil so the topping stays soft while baking.
White or yellow onion works well because both soften quickly in the oven. Red onion is also suitable if you prefer a milder flavour.
Yes. The toppings can be prepared earlier in the day and kept covered in the fridge. The pizza is best baked and served soon after adding the toppings, so the mozzarella melts properly and the crust stays firm.
Tuna and onion pair well with a few classic additions such as capers, black olives, or extra oregano. These are common in Italian pizzerias and blend naturally with the flavour of the tuna.
Extra Help from the Kitchen
Use Well-Drained Mozzarella – Excess moisture stops the base from baking evenly, especially with toppings like tuna. Pat the cheese dry with kitchen paper so it melts without leaving water on the surface.
Keep the Onion Thin – Thin slices soften quickly and blend better with the melted cheese. Thicker pieces stay firm in the centre and do not settle into the topping as well.
Flake the Tuna Gently – Breaking the tuna into small pieces helps it spread evenly across the pizza. Smaller flakes warm through without creating dense clusters.
Use a Hot Baking Surface – A preheated tray or stone helps the base firm up as soon as it hits the heat. This keeps the crust light and prevents the centre from softening under the toppings.
Variations and Twists
Add Black Olives – Scatter a handful of pitted black olives along with the tuna and onion to introduce a salty, briny note and a deeper colour contrast.
Include Capers Before Baking – Add a few capers with the tuna and onion so their tangy, savoury bite warms gently into the topping while it bakes.
Finish with Fresh Oregano and Basil After Baking – Once the pizza is out of the oven, sprinkle fresh oregano and tear fresh basil leaves on top. The herbs lift the flavours and add fragrance.
Use a Thin Crust Style for Crisp Texture – Roll the dough slightly thinner than usual and bake at a higher temperature. The base becomes crisp under the tuna-and-onion topping for a different texture experience.
Storage and Shelf Life
Store leftover slices in an airtight container in the fridge for up to 2 days. Freezing works well for up to 1 month if the slices are wrapped individually to protect the topping. Thaw in the fridge overnight before serving.
Reheat in a hot oven at 180°C – 350°F until the slices warm through and the base becomes firm and crisp again.
Easy Pizzas to Try Next
Tuna and Onion Pizza
A thin crust with tomato, mozzarella, tuna, and onion gives Tuna and Onion Pizza a light, savoury flavour perfect for relaxed pizza nights when you want something homemade.
Ingredients
- 1 batch of pizza dough
- 400 ml – 13.5 oz. tomato purée
- 2 tbsp extra virgin olive oil
- 1 tbsp oregano
- Salt to taste
- 350 g – 12.5 oz. bocconcini OR fresh mozzarella, half sliced and half shredded
- 2 × 185 g – 6.5 oz. cans of tuna in oil – drained and crumbled
- 1 onion – thinly sliced
- Extra virgin olive oil
- Basil
Instructions
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Make the pizza dough and leave it to rise.
-
While the dough rises, prepare the toppings by slicing and shredding the mozzarella.
-
Prepare the tomato base by mixing the tomato purée with extra virgin olive oil, oregano, and salt.
-
Once the dough is ready, divide it into 4 smaller balls and roll each one into circles about 0.5 cm – ¼ inch thick.
-
Spread the tomato base over the pizzas and bake them in a preheated fan-forced oven at 180°C – 355°F for 15 minutes.
-
Remove the pizzas from the oven and add the mozzarella, tuna, and sliced onion on top. Return them to the oven for 5 minutes to melt the cheese.
-
Take the pizzas out of the oven and drizzle with extra virgin olive oil.
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Add fresh basil leaves, slice, and serve warm.
Recipe Notes
If you use a pizza stone, you can add the toppings at the same time as the tomato sauce. The pizza cooks faster on the stone (mine takes about 10 minutes), so the cheese won’t burn.
Ok this looks fab. I love tuna and I love pizza. I don’t see tuna on pizza that often (not in real life or Pinterest, for example) – maybe it’s not as popular in North America?? This recipe is refreshing to see 🙂