Pizza Tonno E 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 5–10 minutes until foamy.

Make dough

In a large bowl, whisk together flour and salt. Make a well in the center, add the foamy yeast mixture and 2 tablespoons olive oil. Stir with a wooden spoon until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. If using a stand mixer, knead with a dough hook on medium speed 6–7 minutes.

First rise

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

Shape

Punch down the dough, divide into 2 equal portions for two 10–12-inch pizzas (or keep whole for one large). Let rest 10 minutes before shaping.

Prepare sauce

In a small saucepan over medium-low heat, warm 1 tablespoon extra-virgin olive oil and lightly sauté 1 minced garlic clove 30–45 seconds until fragrant (do not brown). Add crushed tomatoes, tomato paste, dried oregano, 1/2 teaspoon salt, 1/2 teaspoon black pepper and simmer gently 8–10 minutes to thicken slightly. Taste and adjust seasoning.

Prepare onions

While sauce simmers, separate the thinly sliced onion rings and, if you prefer milder onion flavor, sauté them in 1 teaspoon olive oil over medium heat 4–5 minutes until softened and translucent. For crisper, more pungent onions, use raw sliced rings directly.

Prepare tuna

Drain the canned tuna well, flake with a fork into bite-sized pieces, and toss gently with a pinch of salt and pepper. If using tuna in oil, reserve a teaspoon of oil to brush the crust if desired.

Assemble pizza

Preheat oven to 500°F (260°C) with a pizza stone or inverted baking sheet inside for at least 30 minutes. On a lightly floured surface, stretch or roll each dough portion to a 10–12-inch circle. Transfer to a pizza peel or parchment paper. Spread a thin layer (about 1/2 cup) of the tomato sauce over the dough, leaving a 1/2-inch rim. Scatter half of the mozzarella evenly (about 1 cup). Distribute flaked tuna over the cheese in even chunks. Arrange the thinly sliced or sautéed onions on top. Sprinkle capers and red pepper flakes if using, and add remaining mozzarella sparingly so toppings remain visible.

Bake

Slide the assembled pizza onto the preheated stone or baking sheet. Bake 8–10 minutes until crust is golden and cheese is bubbling and just beginning to brown. Baking time may vary with oven; check after 6–7 minutes.

Finish

Remove pizza from oven, drizzle with 1 tablespoon olive oil, scatter fresh basil leaves over the top, and allow to rest 2–3 minutes before slicing. Repeat with remaining dough and toppings.

Serve

Slice and serve hot. Optionally offer extra red pepper flakes or olive oil at the table.