Tuna & Onion Pizza (Tonno e Cipolla)
Mediterranean-style pizza where the tuna must be bone dry before it goes on
The only rule with this pizza is dryness. If the tuna is wet, the crust goes soggy. Drain it, then squeeze it, then drain it again. The second layer of mozzarella on top of the tuna is not optional — it locks the toppings in so they don't burn under the high heat.
A clean, savory Mediterranean pizza. The key is making the tuna completely dry before it touches the dough.
Ingredients
The Base: 1 ball of Simple Pizza Dough
The Sauce: Traditional tomato pizza sauce
The Cheese: Mozzarella, shredded or torn
The Protein: Canned tuna, chunks or flakes
The Crunch: Red onion, thinly sliced into rings or half-moons
Method
The Tuna Prep
Open the can and drain all liquid. Place in a sieve and squeeze with the lid until completely dry. No moisture should remain.
The Stretch
Shape the dough to approximately 14 inches using the gravity-stretch method.
Assembly
- Spread a thin, even layer of pizza sauce, leaving a 1-inch border for the crust
- Add a generous layer of mozzarella
- Distribute the squeezed tuna and sliced onions evenly across the cheese
- Finish with a final thin layer of mozzarella on top — this locks the tuna and onions in so they don't dry out under the heat
The Bake
Launch into a fully preheated oven at maximum temperature — ideally 250°C or above. Bake until the crust is puffed and charred in spots and the cheese is bubbling and golden.
A simple rocket salad with lemon and olive oil.