Tonno & Cipolla Recipe

Activate yeast

In a small bowl, combine warm water (about 100-110°F / 38-43°C), sugar and active dry yeast. Stir gently and let sit 5-7 minutes until foamy.

In a large mixing bowl, combine flour and salt. Make a well in the center.

Pour the foamy yeast mixture and 1 tablespoon olive oil into the flour. Stir with a wooden spoon until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. If the dough is sticky, add flour 1 tablespoon at a time.

Lightly oil a bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled in size, about 1 to 1.5 hours.

Once risen, punch down the dough and divide it for one large pizza (use the whole batch) or two smaller pizzas. Shape to a ball, cover and let relax 15 minutes before shaping.

While dough is rising (or during the last 20 minutes), warm 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and cook 30 seconds until fragrant; do not brown.

Add crushed tomatoes, dried oregano, salt and pepper. Simmer gently for 8-10 minutes, stirring occasionally, until slightly reduced and flavors have melded. Remove from heat and allow to cool slightly.

Taste and adjust seasoning. The sauce should be slightly tangy and not too watery.

Preheat oven to 500°F (260°C) with a pizza stone or heavy baking sheet inside. If you have a pizza peel, dust it with flour or semolina.

On a lightly floured surface, stretch or roll the rested dough into a roughly 12-14 inch (30-35 cm) round, keeping a slightly thicker edge for the crust.

Transfer the shaped dough to the dusted pizza peel or an inverted baking sheet if you don't have a peel.

Spread an even layer (about 1/2 to 3/4 cup) of the prepared tomato sauce over the dough, leaving a 1/2-inch rim around the edge.

Distribute the shredded or torn mozzarella evenly over the sauce.

Flake the drained tuna with a fork into bite-sized pieces and scatter evenly over the cheese. Try to distribute evenly so each slice gets tuna.

Evenly arrange the thinly sliced red onion over the pizza. If you prefer milder onion flavor, rinse the slices briefly in cold water and pat dry before using.

If using, scatter capers sparingly across the top. Drizzle the pizza with 1 tablespoon extra virgin olive oil and season lightly with salt and black pepper.

Slide the pizza onto the preheated stone or baking sheet and bake for 8-12 minutes, rotating once halfway, until crust is golden and cheese is bubbling and slightly browned.

Remove the pizza from the oven. Let rest 2 minutes, then scatter fresh basil leaves over the top if using. Slice and serve hot.