Easy Homemade Sweetcorn, Tuna Pizza
This Italian sweetcorn tuna pizza is great any time of year. You can make your dough, buy it from the store, or even use a tortilla. Whatever you pick, it’s delicious.
The most delicious food is often the one you make yourself. There’s something incredibly satisfying about transforming random ingredients into a wonderful dish. Our main topping is tuna, complemented by tomato sauce, onions, and mozzarella.
But why not let your imagination and creativity take over? Making your pizza allows you to combine all your favourite ingredients into one tasty creation. You can give this Turkish Pizza – Pide a try.
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Expert Tips
Quality Ingredients: Choose high-quality tuna, fresh vegetables, and flavorful cheeses for the best taste and texture.
Drain Tuna Thoroughly: Be sure to drain the tuna well to remove excess moisture and prevent the pizza from becoming soggy during baking.
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Italian Sweetcorn Tuna Pizza
Equipment
- Oven: For baking the pizza.
- Pizza Stone or Baking Sheet: To place the pizza on while it bakes.
- Rolling Pin: For rolling out the pizza dough (if making your own).
- Pizza Peel or Large Spatula: To transfer the pizza in and out of the oven.
- Bowls: For mixing and holding ingredients like tuna, tomato sauce, and toppings.
- Measuring Cups and Spoons: For measuring out ingredients accurately.
- Knife and Cutting Board: For chopping toppings like onions, peppers, etc.
- Can Opener: To open cans of tuna.
- Cheese Grater: If using block mozzarella cheese that needs grating.
- Pizza Cutter or Sharp Knife: For slicing the finished pizza.
- Optional: Pizza Cutter Wheel: Makes slicing the pizza easier.
Ingredients
Making Dough for Two Pizzas
- Lukewarm water: 1 cup 240 milliliters
- Sugar: 2 tablespoons 30 milliliters
- Salt: 1/2 teaspoon
- Vegetable oil: 3 tablespoons 45 milliliters
- Flour: 3 cups 360 grams
- Yeast: 2 teaspoons 7 grams
Toppings
- Tomato sauce: 1 cup 250 milliliters
- 2-3 cans of tuna slightly mixed (I used 4×80 grams of Rio Mare tuna in oil)
- Fresh or grated mozzarella: 8 ounces 250 grams
- 1 large red onion or 6 green onions chopped
- 1 can of corn
Optional
- olives, artichoke hearts, peppers, etc.
Instructions
To prepare the dough, follow these steps
- Combine all ingredients in the specified order. You can use a stand mixer, bread-maker, or mix by hand. If using a bread-maker, select the dough setting, allowing it to knead and rise.
- Alternatively, for manual kneading, gradually add water and oil to the dry ingredients. Let the dough rest and rise for 30-60 minutes, covered with cling film and a towel at room temperature.
- Preheat the oven to its highest setting. Place a pizza stone in the oven, or use a baking tray dusted with flour or corn flour.
- Once the dough is ready, knock the dough back by kneading it briefly, then divide into 2 balls. Cover again and leave to prove again for 1 hour.
- Roll and stretch each ball of dough into 25-30 cm rounds to make 2 pizza bases.
- Transfer one pizza to the pizza stone or baking tray and add your toppings: tomato sauce, tuna, red onion, sweet corn, and cheese.
- Bake for 8 to 10 minutes or until golden and crisp.
- Repeat the process with the remaining portion of dough.
- Enjoy your homemade tuna pizza.
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Notes
- Prep Ahead: Consider making the pizza dough ahead of time and storing it in the refrigerator or freezer until ready to use. This can save time on the day of cooking.
- Customize Toppings: Feel free to customize the toppings to suit your preferences. You can add or omit ingredients based on what you have on hand or your personal taste.
- Drain Toppings: Ensure that toppings like tuna and corn are drained well to prevent excess moisture from making the pizza soggy.
- Preheat Oven: Make sure to preheat your oven to the highest temperature possible to ensure a crispy crust.
- Use a Pizza Stone: For an even crispier crust, consider using a pizza stone in the oven. Preheat the stone along with the oven for best results.
- Watch Closely: Keep an eye on the pizza while it’s baking to prevent it from burning. Baking times may vary depending on your oven and the thickness of the crust.
- Let it Rest: Allow the pizza to cool for a few minutes before slicing. This allows the toppings to set and makes it easier to cut.
- Serve with Fresh Salad: Pair the pizza with a fresh green salad for a balanced meal.
- Store Leftovers: If you have any leftovers, store them in an airtight container in the refrigerator and reheat in the oven or microwave before serving.
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!!
Delicious and inexpensive, using store cupboard ingredients. Will definitely make this pizza again!
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!
I’ve never made tuna pizza before.. I don’t even know why, but your recipe is absolutely amazing!
Perfect for pizza night! Such a fun twist on plain pizza .
I had tuna pizza once in Romania when I was a kid, and I was excited to make this to try at home! Yummy!
It looks delicious! Can you use olive oil instead of vegetable oil?