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.
Servings: 4
Calories: 824kcal
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!
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: 824kcal | Carbohydrates: 85g | Protein: 49g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 60mg | Sodium: 1297mg | Potassium: 557mg | Fiber: 4g | Sugar: 10g | Vitamin A: 715IU | Vitamin C: 6mg | Calcium: 329mg | Iron: 6mg
