Jumping fish

Homemade tuna pizza

Want to make a pizza from scratch? With this recipe, you will make your own tuna pizza step by step, from the base to the toppings.
  • 4 Recipe - persons
  • Recipe - time: 40 minutes + 48-72 hours waiting time
  • Recipe - difficulty

Recipe - ingredients

  • PIZZA DOUGH
  • 17 oz flour
  • 10 fl oz water
  • 0.07 oz yeast
  • pinch of salt
  • PICKLED RED ONIONS
  • 2 red onions, in thin rings
  • 5,4 fl oz cider vinegar
  • 1,35 fl oz water
  • pinch of salt
  • 1 bay leave
  • 1 dried chili
  • 1/2 clove of garlic, thinly sliced
  • 5 black pepper corns
  • 5 fennel seeds
  • 1 tbsp olive oil
  • MARINATED TUNA
  • 2 cans of Sea Tales skipjack tuna
  • juice of 1 lemon
  • black pepper from the mill
  • 1 chili pepper
  • TOMATO SAUCE
  • 19 oz canned tomatoes
  • 2 fl oz water
  • handful of basil leaves
  • pinch of salt
  • TOPPINGS
  • 8,5 oz mozzarella
  • handful of Leccino olives
  • FENNEL-ARUGULA SALAD
  • 1,4 oz arugula
  • 4,2 oz fennel, finenly sliced (tip: use the mandoline)
  • juice of 1/2 lemon
  • EXTRA: handful of flour or semolina for rolling out the dough

Recipe - how do you make it

In this recipe, you make the pizza dough and pickled onions yourself. This takes time: 48 to 72 hours to be exact. Want an easy and quick version? Then buy a ready-made pizza base and a jar of pickled onions.

Also watch the cooking video in which Bart bakes this delicious pizza.

Recipe - steps

  • 1 For the pizza dough, mix the flour and water with a dough mixer. Let the dough rest for 45 minutes. After 45 minutes, add the salt and yeast to the dough and mix again. Turn the dough into four balls and let it rise in the refrigerator for 48 to 72 hours.
  • 2 Bring all ingredients for the pickled onions, except the onions and olive oil, to a boil in a saucepan. Put the onion rings in a glass jar, add the cooked mixture to the onions and mix well. Top of with a little layer of olive oil. Let cool, close the glass jar and put in the refrigerator. Wait for two days (shorter is also possible, but the longer the better).
  • 3 Mix the tuna, lemon juice, black pepper and chili pepper. Set aside.
  • 4 Mix all the ingredients for the tomato sauce until smooth. Do not overblend the sauce, it will get too watery and will soak into the crust.
  • 5 Remove the risen dough from the refrigerator. Cover your countertop surface or a wooden board with a little flour or semolina so that the dough doesn't stick. Using your hands, press out each ball into a nice round pizza. Spread a soup ladle of tomato sauce over the pizza. Then add the mozzarella, marinated tuna, pickled onions and olives.
  • 6 Bake the pizza for 8 minutes at 446 Fahrenheit (or hotter if your oven allows it). Keep a close eye on the pizza.
  • 7 In the meantime, make the fennel-arugola salad. Mix the finely sliced fennel with the arugula, lemon juice, olive oil, salt and pepper.
  • 8 Remove the pizza from the oven, add the fennel-rugula salad and enjoy!

Skipjack tuna in olive oil

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