Easy Homemade Sweetcorn, Tuna Pizza (Better Than Takeout!)

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.

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
✅ 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 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

If You Enjoyed This Recipe, You Will Love These Too 

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Sweetcorn Tuna Pizza

Claudia Ciorteanu

A perfect blend of savory tuna, sweet corn, and melted mozzarella cheese atop a crispy crust, this pizza is a delicious taste of Italy in every bite.

5 from 8 votes

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Resting time 1 hour hr

Total Time 1 hour hr 35 minutes mins

Course Dinner, Lunch

Cuisine Italian

Servings 4

Calories 824 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

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!

Video

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.

Nutrition

Calories: 824kcalCarbohydrates: 85gProtein: 49gFat: 31gSaturated Fat: 11gPolyunsaturated Fat: 9gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 60mgSodium: 1297mgPotassium: 557mgFiber: 4gSugar: 10gVitamin A: 715IUVitamin C: 6mgCalcium: 329mgIron: 6mg

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