Some of your friends like seafood pizza and some don’t? This inexpensive and light pizza can make a good compromise: most fish haters have nothing against canned tuna. In combination with onion, mozzarella and tomato sauce, it creates one of the most popular pizzas in Italy.
You will need:
— pizza dough
— pizza sauce
— tuna chunks
— pitted black olives
The first thing you need to do is turn on your oven and preheat it to 220˚C/ 430˚F. While waiting for the oven to heat, prepare your ingredients. Start with the onion: cut it in half lengthwise and then chop one half into thin half-rings.
Thinly slice the mozzarella.
Mash the tuna chunks with a fork.
Now let’s roll out our pizza. You may stretch the pizza dough with your knuckles like all professionals do, but it’s always easier to use a rolling pin. Sprinkle the table with flour, dip the dough in the flour as well and roll it into a thin sheet.
Put the crust on an oiled pizza screen. Don’t worry if the crust loses its shape while you handle it — just shape it into a circle again and don’t worry about the small folds that you might get.
Tip: If you don’t have a pizza screen, you may use a baking sheet turned upside down (so that you can easily take your pizza off the sheet). And if you are lucky enough to own a pizza stone, don’t forget to preheat it for about 20 minutes before putting your pizza on it.
Now let’s do the saucing. Put some sauce in the center, and then spread it out to the sides using the back of a spoon. Leave the edges without sauce.
Lay the slices of mozzarella over the sauce.
Add the tuna.
Scatter the onion half-rings over the tuna.
It’s time to put our pizza in the oven! Keep it in the oven for about 15-20 minutes — it can take more or less than that depending on how quickly your oven bakes.
Tip: Rotate the pizza screen a couple of times while baking to make sure that the pizza cooks evenly.
A pizza screen won’t let your pizza get a well-cooked crispy bottom. To achieve a nice crispy pizza, take it off the screen a few minutes before it has finished baking and put it on a baking sheet. Bake the pizza on the sheet for 3-5 of minutes more until its edges turn golden.
Put the cooked pizza on a serving plate and decorate with some olives.
The Tonno e Cipolle is done! Slice into eight pieces and serve.