Tonno E Cipolla Recipe

Thin-slice and quick-pickle

Thinly slice the onion into rings. Place slices in a small bowl, add 1 teaspoon red wine vinegar, 1 tablespoon extra-virgin olive oil (from Toppings), a pinch (about 1/8 tsp) of salt and 1/8 tsp freshly ground black pepper. Toss and let sit at room temperature for 10–15 minutes to soften and mellow the bite. Drain any excess liquid before assembling.

Preheat your oven to the highest temperature possible (475–500°F / 245–260°C). If using a pizza stone, place it in the oven while preheating for at least 30 minutes. If using a sheet pan, place it in the oven to heat as well.

Lightly dust your work surface with flour or semolina and stretch or roll the pizza dough to a 12-inch round, leaving a slightly thicker rim for the crust.

Transfer the stretched dough to a piece of parchment paper or a well-floured pizza peel.

Sauce & seasoning

Spread 1 cup of San Marzano tomato sauce evenly over the dough, leaving a 1/2-inch border. Drizzle 1 tablespoon extra-virgin olive oil over the sauce, sprinkle 1/2 teaspoon sea salt and 1 teaspoon dried oregano evenly over the sauce.

Distribute the sliced fior di latte (7 oz) evenly over the sauced dough in small clusters to allow even melting.

Scatter the flaked, well-drained canned tuna (5 oz) evenly over the cheese in small pieces to avoid large clumps.

Arrange the quick-pickled onion rings over the top in an even layer. If you prefer a less assertive onion flavor, use fewer rings or add them after baking (see finish).

Lightly grind 1/4 tsp black pepper over the assembled pizza and sprinkle the remaining 1 teaspoon dried or fresh oregano on top. If desired, drizzle up to 1/2 tablespoon extra-virgin olive oil over the toppings.

Slide the pizza (on parchment or peel) onto the preheated stone or hot sheet pan. Bake for 8–12 minutes, or until the crust is golden and the cheese is melted and bubbling. Baking time will vary with oven temperature and stone.

Remove the pizza from the oven. Let rest 1–2 minutes, then optionally scatter a pinch (about 0.25 tsp) of red pepper flakes and the finishing 0.5 tbs extra-virgin olive oil over the pizza. Garnish with fresh oregano leaves if using.

Slice into 6–8 slices and serve immediately.