Tuna pizza

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 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.