Tuna pizza
Making your own pizza? With this recipe, you can make your own tuna pizza step by step — from the dough to the toppings.
In this recipe, you make the pizza dough and pickled onions from scratch. This takes time — 48 to 72 hours, to be precise. Want a quicker and easier version? Use a store-bought pizza crust and ready-made pickled onions instead.
For the pizza dough, mix the flour and water using a stand mixer. Let the dough rest for 45 minutes. After 45 minutes, add the salt and yeast and mix again. Divide the dough into four balls and let them rise in the refrigerator for 48 to 72 hours.
For the pickled onions, bring all ingredients except the onions and olive oil to a boil in a saucepan. Place the onion slices in a glass jar, pour the hot mixture over them, and stir well. Cover with a thin layer of olive oil. Let cool, seal the jar, and refrigerate. Wait two days (you can shorten this, but the longer the better).
Mix the tuna, lemon juice, black pepper, and chili pepper. Set aside.
Blend all ingredients for the tomato sauce until smooth. Do not blend too long, or the sauce will become too thin and soak into the crust, preventing it from becoming crispy.
Remove the risen dough from the refrigerator. Lightly dust your countertop or a wooden board with flour or semolina to prevent sticking. Press each dough ball into a round pizza shape by hand. Spread a ladle of tomato sauce over each pizza. Add the mozzarella, marinated tuna, pickled onions, and olives.
Bake the pizza for 8 minutes at 230°C/450°F (or hotter, if your oven allows). Keep a close eye on it.
Meanwhile, prepare the fennel-arugula salad. Toss the fennel with the arugula, lemon juice, olive oil, salt, and pepper.
Remove the pizza from the oven, top with the fennel-arugula salad, and enjoy!
