Tuna Pizza Recipe

Activate yeast and mix

Combine warm water (about 100–110°F / 38–43°C), instant yeast, and sugar in a small bowl. Stir and let sit 5 minutes until foamy.

In a large bowl, whisk together flour and salt. Make a well, add the foamy yeast mixture and 1 tablespoon olive oil. Stir with a wooden spoon until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If dough is sticky, add up to 1–2 tablespoons more flour.

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 45–60 minutes.

After rising, gently punch down the dough and shape it into a ball. Let rest 10 minutes before shaping into a 12-inch round.

Heat 1 teaspoon olive oil in a small saucepan over medium heat. Add minced garlic and cook 20–30 seconds until fragrant, not browned.

Add crushed tomatoes and tomato paste; stir to combine. Add dried oregano, dried basil, salt, pepper and the optional 1/4 teaspoon sugar. Simmer gently 8–10 minutes, stirring occasionally, until slightly thickened. Remove from heat and let cool slightly.

Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating; otherwise use a rimmed baking sheet inverted. Dust a pizza peel or the back of a baking sheet with 1 tablespoon cornmeal or flour.

Drain the tuna well and flake with a fork into bite-size pieces. If tuna is in oil and you want less oiliness, briefly press between paper towels to remove excess.

Thinly slice red onion and slice olives if using. Chop parsley for garnish.

On a lightly floured surface, stretch or roll the dough into a 12-inch round. Transfer to the prepared peel or baking sheet dusted with cornmeal.

Spread an even layer (about 3/4 cup) of the tomato sauce over the dough, leaving a 1/2-inch border for the crust.

Sprinkle 1 to 1 1/2 cups shredded mozzarella evenly over the sauce.

Distribute flaked tuna across the pizza in small clumps so each slice gets tuna. Scatter sliced red onion, capers (if using), and sliced olives evenly.

Drizzle 1 teaspoon olive oil lightly over the toppings and finish with a little extra cracked black pepper if desired.

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake 8–12 minutes, until crust is golden and cheese is melted and bubbling. Baking time will vary by oven and thickness of crust—watch closely.

Remove pizza from oven and let rest 2–3 minutes. Sprinkle chopped fresh parsley over the top, slice, and serve hot.