A light, practical pizza in which drained tuna meets red onion and black olives, melted together with mozzarella. It's a filling option that can be prepared quickly for seafood lovers.
Add the yeast to lukewarm water, then add the olive oil, flour, and salt and knead an elastic dough. Cover and let rise for 45 minutes.
Roll out the risen dough round and spread strained tomato over it in a thin layer.
Distribute the mozzarella evenly and place drained tuna, red onion, and black olives on top.
Bake in an oven preheated to 250 degrees for 12-15 minutes, until the cheese melts and the edges are browned.
Slice the pizza fresh from the oven and serve hot.
Important: Drain the tuna's oil thoroughly, otherwise the dough may become greasy and soft while the pizza bakes. Allergen: contains wheat (gluten), fish, and dairy products.
If you add the tuna right before putting it in the oven, it keeps its soft texture without drying out; if added earlier, it can overcook and toughen.
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