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Close-up of a baked tuna and onion pizza with melted cheese and basil.

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.

Course: Pizza
Cuisine: Italian
Prep Time: 1 hour 30 minutes
Cook Time: 20 minutes
Total Time: 1 hour 50 minutes
Servings: 4
Author: Manuela Zangara

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

  1. Make the pizza dough and leave it to rise.

  2. While the dough rises, prepare the toppings by slicing and shredding the mozzarella.
  3. Prepare the tomato base by mixing the tomato purée with extra virgin olive oil, oregano, and salt.
  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.
  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.
  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.
  7. Take the pizzas out of the oven and drizzle with extra virgin olive oil.
  8. 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.