Tuna pizza
Making your own pizza? With this recipe, you can make your own tuna pizza step by step — from the dough to the toppings.
This recipe includes homemade pizza dough and pickled onions, which take 48–72 hours to prepare. For a quicker version, use store-bought pizza dough and pre-made pickled onions.
In a stand mixer, combine the flour and water. Let rest for 45 minutes. Add the salt and yeast, then mix again. Divide into four dough balls and refrigerate for 48–72 hours to rise.
Bring all pickling ingredients (except onions and olive oil) to a boil in a saucepan. Place the onions in a glass jar and pour the hot liquid over them. Stir well. Cover with a thin layer of olive oil. Let cool, seal, and refrigerate for two days (longer develops more flavor).
Combine tuna, lemon juice, black pepper, and chili pepper. Set aside.
Blend tomato sauce ingredients until smooth. Do not over-blend, or the sauce will become too thin and make the crust soggy.
Dust your work surface with flour or semolina. Press each dough ball into a round pizza crust. Spread about ¼ cup tomato sauce over each pizza. Add mozzarella, tuna, pickled onions, and olives.
Bake at 450°F for about 8 minutes (or hotter, if your oven allows). Watch closely.
Toss fennel and arugula with lemon juice, olive oil, salt, and pepper.
Remove pizza from oven, top with the fennel-arugula salad, and serve immediately.
