A quick, easy pizza topped with drained tuna, red onion, and black olives, then baked with melted mozzarella. A filling choice for seafood lovers.
Add the yeast to the lukewarm water, then mix in the olive oil, flour, and salt. Knead into an elastic dough, cover, and let it rise for 45 minutes.
Roll the risen dough into a round and spread a thin layer of strained tomatoes over it.
Spread the mozzarella evenly over the crust. Top with the drained tuna, red onion, and black olives.
Bake in an oven preheated to 250°C / 480°F for 12–15 minutes, until the cheese melts and the edges are golden.
Slice the pizza as soon as it comes out of the oven and serve hot.
Important: Drain the tuna thoroughly; otherwise, its oil can make the crust greasy and soft as the pizza bakes. Allergens: contains wheat (gluten), fish, and dairy.
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