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Tuna and Olive Pizza · Savora

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General

Tuna and Olive Pizza

A pantry pizza with tuna, black olives and red onion.

Taste: Salty
Time: 38 min

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Serving suggestion; crust thickness and olive cuts may vary.

Ingredients

250 gready-to-bake pizza doughOne 25–28 cm pizza; follow supplier proofing instructions
60 gtomato pizza sauce
100 glow-moisture mozzarellaShredded
1 tspolive oilTo grease the metal tray
80 gcanned tunaDrained
30 gpitted black olivesSliced
20 gred onionThinly sliced

Equipment

home oven · metal baking tray · mixing bowl · spatula · oven gloves · pizza cutter or knife

Cooks’ notes

Tips, changes and questions from people who cooked this recipe.

Recipes carry memory. Cook with curiosity, credit your sources, and share with care.

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Method

5 clear steps

1
Bring the dough to the shaping condition recommended on its packaging; proofing time is additional to the listed active preparation time. Preheat a conventional oven to 240°C / 465°F, or use the dough supplier’s temperature if different. Lightly oil a metal tray; no pizza stone is required.
2
Drain the canned tuna, slice the pitted olives and thinly slice the red onion.
3
Stretch the dough to a 25–28 cm round on the tray, keeping a slight raised edge. Spread a thin layer of tomato sauce, leaving the edge clear, and scatter mozzarella. Scatter drained ready-to-eat tuna, sliced olives and onion evenly over the cheese. Do not pile up the toppings.
4
Bake on the lower-middle rack for about 12–18 minutes, until the base is firm and golden, the rim is cooked through and the cheese has melted. Check early because ovens vary. If the toppings brown before the base is ready, cover the toppings loosely with foil.
5
Lift to a board with a spatula and oven gloves; leave 2–3 minutes before cutting. Refrigerate leftovers within 2 hours and reheat until 74°C / 165°F.

cookwsavora.com/recipes/savora-home-tuna-and-olive-pizza

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