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
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 pizza
Step 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.