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!


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.