Pizza Recipe Tuna Pizza

 Tuna Pizza

For a truly healthy pizza which is quick and easy to make - the tuna pizza will satisfy those of you who enjoy a savoury pizza with plenty of taste.

INGREDIENTS:

• 1 pizza dough base (recipe)
• 1 tsp olive oil
• 400g / 14oz tomatoes, skinned and sliced
• 100g / 4oz Cheddar cheese
• 200g / 7oz can tuna (drained)
• 1/2 tsp mixed herbs

salt and pepper

• 7-10 black olives, stoned

METHOD

Preheat oven to 220C / 425F / Gas mark 7. Make the pizza base and roll out to a 25cm / 10-inch round. Brush with oil and arrange the sliced tomatoes on the dough. Sprinkle with half the cheese.

Arrange the tuna evenly around the outside of the pizza and sprinkle with the mixed herbs. Season well. Finish with a layer of cheese. Arrange the olives in a ring near the centre of the circle.

Brush with oil and cook in the preheated oven. Turn the oven down after 10 minutes to 190C / 375F / Gas mark 5 for the remaining 15-20 minutes cooking time. Serve immediately

Ingredients

Basic Pizza Dough Recipe

Yield: 2 Crusts

• 4 1/2 c Unbleached all-purpose White flour
• 1 ts Salt
• 1/4 c Olive oil
• 2 pk Dry yeast
• 1 1/2 c Warm water
• 2 ts Light brown sugar

Preparation:

Measure 1/2 cup warm water (110 F) into 2 cup container and stir in the brown sugar. (Make sure water is warm, not hot - too hot will kill the yeast). Dissolve the 2 packages of dried yeast in the water and set it aside for 5 minutes. Will become frothy.

Sift 4 cups of the flour and the salt into a large mixing bowl. Make a depression in the middle of the flour and pour in 3/4 of the olive oil and 1 cup of warm water. When the yeast is ready, add it also. Dust your kneading surface with flour, then mix the ingredients in the bowl with your hands. Place dough ball on the floured surface and knead from 8 to 10 minutes. Add flour to the kneading surface if the dough is too sticky or wet. Eventually the dough will become elastic. Rub the insides of a clean bowl with the remaining olive oil and place the dough in it, coating the dough with olive oil by turning it in the bowl. Cover with a clean cloth and let rise in warm, draft-free place until double in size, 1 1/2 hours to 2 hours.

When dough has risen, divide into two halves, then roll each out on floured surface. A round shape may be cut out with table knife using 12" bowl or plate as template. Sufficient for 2 - 12" thin-crust pizzas, or 1 12" thick-crust.

HINT:

Before filling and baking, form rim around outer ring of pizza dough to hold ingredients better. Brush the inside area of the dough, not the rim, with olive oil and let the dough sit in a warm place and rise a little before filling.

Ingredients