A tuna pizza? Does it sound a little wired? But trust me, if you like tuna melts, you’ll love the combo of crunchy crust, tasty mozzarella, and salty tuna! Ingredients For the dough 160 ml water 235 g strong white flour 1 tablespoon olive oil, extra virgin 1 ½ teaspoon salt 1 tablespoon sugar 1 teaspoon dry yeast For the topping 200 ml passata 1 teaspoon dry basil 250 g low-fat mozzarella, well-drained 2 cans tuna in sunflower oil, very well-drained 1 small red onion, finely sliced 30 g black olives, pitted Directions Make the dough Step 1: Add all the ingredients in the bread maker in order and run the "dough" cycle. Some machines have a dedicated "pizza" setting. If yours has it, use that instead. Step 2: Alternatively, make the dough by hand by adding all the dry ingredients in a bowl, mix them well, and gradually add the olive oil and water until you have a dough that's now sticky. Leave it to prove for 1 – 1 ½ hours. Assemble the pizzaStep 1: Heat the Pizzello oven at 230℃. Step 2: Mix the passata with the dry basil and season with salt and a pinch of black pepper. Step 3: Roll the dough as thin as possible without tearing it. Place it on a pizza tray. Step 4: Spread the sauce on the pizza. Add the mozzarella, torn by hand. Follow with the tuna, onion, and olives. Spread everything as evenly as you can. Step 5: Bake for 20 minutes at 230 ℃ or until the mozzarella is melted and the base is crisp.
