This homemade tuna pizza with sweetcorn delivers authentic Italian flavours using pantry staples! Crispy crust, flaky tuna, sweet corn, and melted mozzarella come together in this easy weeknight dinner.
And if you love simple, individual pizza servings, you'll also want to try these easy grab-and-go garlic butter pizza muffins.
Quick Look: Sweetcorn, Tuna Pizza Recipe
What It Is: Homemade tuna and sweetcorn pizza with tomato sauce, mozzarella, red onion, and a crispy, golden crust. Makes 2 pizzas and serves 4.
Why Make This Version: A budget-friendly Italian-inspired dinner using pantry staples, with flexible toppings and a satisfying combination of tuna, sweetcorn, and melted cheese.
Total Time & Prep: 1 hour 35 minutes (20 minutes prep, 15 minutes cooking, plus dough resting time).
Done When: The crust is golden and crisp, and the mozzarella is melted and bubbling.
Make Ahead: Prepare the toppings in advance and refrigerate separately. Store leftover pizza in an airtight container for up to 2 days; reheat in the oven or a skillet to crisp the crust.
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This sweetcorn tuna pizza solves three dinner problems at once: it's fast (30 mins with store-bought dough), flexible (use what's in your pantry), and filling (packed with 22g protein per slice). The key is draining tuna thoroughly and preheating your baking sheet for maximum crispness - soggy pizza is not on the menu.
After your pizza feast, try my 30-minute Tiramisu cake - no baking required! It's the perfect light dessert to follow this hearty pizza, using just mascarpone, coffee, and ladyfingers.
For another Italian pantry recipe that's equally flexible, try my easy creamy shrimp risotto recipe (uses frozen shrimp and peas) or baked turkey meatballs recipe without breadcrumbs (meal-prep friendly).
💗 Why This Recipe Works
Pantry-friendly ingredients - Uses canned tuna and corn
Flexible crust options - Homemade dough or store-bought
Restaurant-quality results - Golden crust with perfect chew. You can also try this easy 4-ingredient pizza dough recipe.
Customizable toppings - Add olives, artichokes, or chilli flakes
♻️ Substitutions
Dough Substitutions:
- Lukewarm Water: You can replace it with milk or a dairy-free alternative (like almond milk) for a softer dough. Make sure the liquid is lukewarm for proper yeast activation.
- Sugar: Honey, maple syrup, agave syrup, or coconut sugar can work.
- Vegetable Oil: Olive oil, coconut oil, or melted butter are great options to use.
- Flour: For a gluten-free pizza base, use gluten-free all-purpose flour. You can also opt for whole wheat flour for a denser, more rustic base. You may need to adjust the water amount when using whole wheat.
- Yeast: If you don't have yeast, you can replace it with baking powder for a quicker dough. Use about 1 tablespoon of baking powder for every 2 teaspoons of yeast.
Topping Substitutions:
- Tomato Sauce: Pesto, garlic white sauce, or barbecue sauce are excellent alternatives to tomato sauce.
- Tuna: Cooked chicken, shrimp, or salmon can replace tuna. For a vegetarian option, consider roasted vegetables or a plant-based tuna substitute.
- Mozzarella: You can use feta, ricotta, or a mix of parmesan and gouda instead of mozzarella. For a dairy-free version, opt for plant-based mozzarella.
- Red Onion: Shallots, white onion, or leeks can be used instead of red onion, offering a milder or sweeter flavour. If you like, you can caramelise the onions for added sweetness.
- Corn: Fresh or frozen corn kernels; alternatively, you could use sweet peas or bell peppers.
- Optional Toppings (Olives, Artichoke Hearts, Peppers):
Sun-dried tomatoes, capers, or roasted red peppers are delicious substitutes. You can also add roasted chickpeas or spinach. Fresh herbs like basil or oregano work well as finishing touches after baking.
💭 Expert Tips
- Drain Tuna Thoroughly: Be sure to drain the tuna well to remove excess moisture and prevent the pizza from becoming soggy during baking.
- For a crispier crust: Pre-bake dough 3 minutes before adding toppings
- Drain the tuna well to prevent sogginess
- Try oil-packed tuna for a richer flavour
🍕 Homemade Italian Tuna Pizza FAQs
Oil-packed tuna (like Rio Mare) wins for flavour. The oil keeps it moist and adds richness. Brine-packed works too-just drizzle olive oil over the top before baking if using this leaner option.
Fresh sweetcorn adds a crisp, summery sweetness. Just grill or boil kernels for 2-3 minutes before topping to soften. Frozen corn works too-no need to thaw!
3 failproof tricks:
Pre-bake crust 3 mins at 450°F/230°C
Layer cheese first (mozzarella barrier)
Pat tuna dry with paper towels"
For a celiac-safe version:
Best Gluten-Free Crust Options:
Store-bought GF crust (Caulipower or Schär work well)
Homemade GF dough (Use 1:1 GF flour blend + 1 teaspoon xanthan gum per cup)
Cauliflower crust (Low-carb bonus!)
Store properly:
2 days in an airtight container
Reheat in oven (not microwave) to keep crust crisp
Freezing: Wrap unbaked pizza tightly, cook frozen (+5 mins)"
Tried this recipe? Give it a star rating below! ⭐⭐⭐⭐⭐
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📖 Recipe
Sweetcorn Tuna Pizza
Video
Ingredients
Making Dough for Two Pizzas
- 1 cup lukewarm water
- 2 tablespoons sugar
- ½ teaspoon salt
- 3 tablespoons vegetable oil
- 3 cups all-purpose flour
- 2 teaspoons active dry yeast
Toppings
- 1 cup tomato sauce
- 2-3 cans tuna in oil, drained (I used 4x80 grams of Rio Mare tuna in oil)
- 8 ounces fresh or shredded mozzarella
- 1 large red onion or 6 green onions diced or thinly sliced
- 1 can of corn
- Optional: Olives, artichoke hearts, peppers, etc.
Instructions
- Make the Dough: Pour the lukewarm water, sugar, and oil into a large mixing bowl. Add the flour, then sprinkle the yeast on top. Start mixing and kneading until a soft dough forms.You can knead by hand, use a stand mixer with a dough hook, or pop everything into a bread maker. If you're using the bread maker, select the dough setting so it can knead and rise automatically.If kneading by hand or with a mixer, keep going until the dough is smooth and elastic. Cover the bowl with cling film and a clean towel, and let it rise at room temperature for 30–60 minutes, or until doubled in size.1 cup lukewarm water, 2 tablespoons sugar, ½ teaspoon salt, 3 tablespoons vegetable oil, 3 cups all-purpose flour, 2 teaspoons active dry yeast
- Prep the Oven: While the dough is rising, preheat your oven to the highest temperature it can go (usually between 220°C-250°C / 430°F-480°F). Place a pizza stone inside to heat up, or prep a baking tray by dusting it with cornmeal or grease with oil lightly.
- Shape and Top Your Pizzas: Once the dough has risen, punch it down gently and divide it into two equal balls. Cover and let them rest for another hour.Roll or stretch each ball into a round pizza base about 25-30 cm wide.Place one of the bases on your hot stone or baking tray. Spread over the tomato sauce, then layer on the tuna, red onion, corn, and mozzarella. Add any extra toppings you like-olives, peppers, or artichoke hearts work great here.1 cup tomato sauce, 2-3 cans tuna in oil, drained, 8 ounces fresh or shredded mozzarella, 1 large red onion or 6 green onions, 1 can of corn, Optional: Olives, artichoke hearts, peppers, etc.
- Bake: Bake for 8-10 minutes, or until the crust is golden and crisp and the cheese is bubbling.Repeat with the second pizza base.That's it-crispy, cheesy homemade tuna pizza with a soft, golden crust!
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Notes
- If you have leftovers, just pop them in an airtight container and keep them in the fridge for up to 2 days. Reheat in the oven or on a skillet to keep the crust nice and crispy.
- You can prep the toppings ahead of time and store them separately-it makes putting the pizza together a breeze.
- Want some extra richness? Throw on more cheese or a drizzle of olive oil.
- Fresh herbs like basil or parsley on top can give it that fresh pop of flavour.
- If you're into tangy, a little drizzle of balsamic glaze right before serving is a nice touch.
- Feel free to swap out the tuna for chicken, ham, or whatever protein you like!
- For an extra punch, toss on some capers or artichokes. They add a nice briny hint that works well with the sweet corn.
Claudia-Cristina Ciorteanu says
My family loved this!
Jaleah says
This sweet corn tuna pizza is so delicious! Such a tasty recipe.
Claudia-Cristina Ciorteanu says
Thank you so much, Jaleah! It is such a fun spin on pizza night, and I am so glad you enjoyed it!
Nicole says
This sweet corn tuna pizza is amazing! Such a yummy recipe
Claudia-Cristina Ciorteanu says
Aw, thanks, Nicole! Sweet corn and tuna work so well together on a crispy crust. Glad it was a hit!
Lora says
A really fun summer pizza flavor combination. I really enjoyed all the flavors and the crust baked up perfectly!!
Claudia-Cristina Ciorteanu says
Thank you, Lora! Getting that crust nice and crispy makes all the difference with these toppings. So happy you enjoyed it!
Elisa says
This worked exactly as written, thanks! My family loved it.
Claudia-Cristina Ciorteanu says
Thanks, Elisa! Appreciate you taking the time to share—so glad your family loved dinner!
Krystle says
Tuna and corn is such an under rated combo. My family loved this!
Claudia-Cristina Ciorteanu says
It really is! Sweet corn and tuna are such an underrated pairing, but they just work. So happy your family enjoyed it!
Fernando says
It looks delicious! Can you use olive oil instead of vegetable oil?
Claudia-Cristina Ciorteanu says
Hi Fernando! Yes, absolutely! Extra virgin olive oil is a wonderful swap—it gives the dough a subtle, delicious Mediterranean flavor. Just use the exact same amount.
Paula says
I had tuna pizza once in Romania when I was a kid, and I was excited to make this to try at home! Yummy!
Claudia-Cristina Ciorteanu says
Oh, I love that memory, Paula! Pizza cu ton este is such a classic staple back home in Romania. I am so happy this recipe brought back those sweet childhood memories for you!
Mackenzie says
Perfect for pizza night! Such a fun twist on plain pizza .
Claudia-Cristina Ciorteanu says
Thanks, Mackenzie! It is such a great way to shake up the usual pepperoni or cheese routine on pizza night!
Mahy says
I've never made tuna pizza before.. I don't even know why, but your recipe is absolutely amazing!
Claudia-Cristina Ciorteanu says
Aw, thank you, Mahy! It can sound a little unusual if you have never tried it before, but once you do, it becomes an instant favorite. Hope you give it a try soon!
Shashi says
Would not have thought to combine these 2 ingredients before - but wow - what a tasty combo! Thanks for this recipe - definitely will be making this again!
Claudia-Cristina Ciorteanu says
Right? The sweetness of the corn balances the savory tuna so well! So glad you gave it a shot and enjoyed it!
Ieva says
Delicious and inexpensive, using store cupboard ingredients. Will definitely make this pizza again!
Claudia-Cristina Ciorteanu says
Thank you, Ieva! Keeping pantry-friendly ingredients on hand for a quick pizza night is such a lifesaver. Glad you loved it!
Sharon says
What a fabulous pizza recipe, love the use of tuna and corn in this recipe. I think draining the toppings well is an excellent tip, thank you!!
Claudia-Cristina Ciorteanu says
Thanks so much, Sharon! Yes, draining that tuna really is the secret to getting that perfect crispy slice every single time!