Pizza Tomato Tonno Recipe

Activate yeast

In a small bowl combine warm water (about 105–115°F / 40–46°C), sugar, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

Mix dough

In a large bowl combine flour and salt. Make a well, add foamy yeast mixture and olive oil. Stir until a shaggy dough forms.

Knead & rest

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm place until doubled, about 60–90 minutes.

Pre-shape

Punch down the dough and transfer to a floured surface. Shape into a ball and let rest 10 minutes before stretching to a 12-inch pizza.

Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and cook 30–45 seconds until fragrant but not browned.

Add crushed tomatoes and tomato paste; stir to combine. Season with dried oregano, 1 teaspoon salt and 1/4 teaspoon black pepper. Simmer gently 10–12 minutes to concentrate flavors, stirring occasionally. Taste and adjust seasoning. Remove from heat and let cool slightly.

Preheat oven to highest setting (475–500°F / 245–260°C). If using a pizza stone, place it in the oven to preheat for at least 30 minutes. If using a baking sheet, preheat oven and lightly oil the sheet or dust with cornmeal.

Drain canned tuna thoroughly and flake with a fork. If tuna is very oily, blot with a paper towel to remove excess oil. Thinly slice red onion if using and chop parsley.

Stretch or roll the rested dough to a 12-inch round on a floured surface. Transfer to a pizza peel dusted with cornmeal or to a prepared baking sheet. Brush the outer 1/2-inch edge of the crust with 1 tablespoon olive oil to promote browning.

Spread an even layer (about 3/4 to 1 cup) of the prepared tomato sauce over the dough, leaving the outer rim free. Sprinkle or arrange 2 cups shredded or sliced mozzarella evenly over the sauce.

Scatter the flaked tuna evenly over the cheese. Distribute thin red onion slices and capers if using. Sprinkle crushed red pepper flakes to taste if desired.

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake 8–12 minutes at high heat (475–500°F / 245–260°C) until crust is golden and cheese is bubbling and lightly browned. Baking time will vary with oven and thickness of dough.

Remove pizza from oven. Brush the crust lightly with 1 teaspoon olive oil, sprinkle chopped fresh parsley over the top. Let rest 2–3 minutes, then slice and serve.

If using store-bought dough, skip the dough-making steps. Reduce tomato sauce quantity if you prefer a lighter sauce. Use tuna packed in water for a lighter flavor, or add a few slices of fresh tomato for extra freshness.