Italian Sweetcorn Tuna Pizza
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.
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 4x80 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.
Video
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.