Mouthwatering Tuna Pizza With Red Onions

I am not sure how, but it seems my unquenchable obsession with tuna continues. At this moment the only thing that could go wrong would be to walk into the pantry and find no more red onions. “Why do I need those for a tuna pizza“? The thought popping in my head as I try to describe to you why a pizza with tuna isn’t a tuna pizza without red onions is actually making my mouth water. Like ‘gluttonous style water’.

Most recent update: changes made to the cooking temperature

Tuna Pizza with Onions

Red onions add a certain sweetness. A sharp aroma and flavor that seems to want to wrestle the tuna. Yet they somehow end up playing nice and it all works!

The tuna pizza doesn’t seem complete without a few sprinkles of dried oregano with its earthy aroma. Then there’s the fiery chili flakes and freshly ground black pepper. Well… just because the heat from the chili was missing something I guess. What was that? I don’t know, but the black pepper finishes it off well.

Sit, chill out, sip, and eat this mouthwatering tuna pizza with onions

I eat from the inside and finish each slice slowly biting my way to the crunchy pizza edges. As I think of what sweet thing I can have after this to make the meal feel whole. Should I have some cantuccini, or banana fritter drowned in a slightly sweet vanilla custard? Or just complete this journey with sinful orange chocolate chip cookies with a jug of decaf? Oh well, there is enough time to decide.

For now, I will indulge in a glass of South African Shiraz even though I know I shouldn’t. It didn’t seem strong the moment it hit my lips but that sadly comforting lightheadedness that seems to drown everything out hit me and I realized my mistake- perhaps I should have had my first sip after a few mouthfuls of pizza.

For this pizza I use my 3 flour pizza dough, so click here to make it. Alternatively, you can make the pizza using this white flour pizza dough recipe.

I have to say I cannot imagine another tuna pizza recipe good enough to make me want to ditch this one or let’s say – put it on the side for a while. Just one suggestion? No, maybe three actually? Use a decent can of tuna. Slice the onions as thin as you can and don’t go overboard with them. A little toe a long way, you don’t want to mask your pizza with red onions. 🙂

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Have an awesome day!

The Next Pizza You Should Absolutely Make

Leftover Broccoli Stem and Sweetcorn Pizza

White pizza base topped with sweet corn, mozzarella, and boiled broccoli stems that have been sauteed in olive oil, garlic, and fresh chili. Finished with thick-ish slivers of grated Grana Padano.

Print Recipe

Tuna pizza

(+20 rating, 4 votes)

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Mains – Italian

By My food memoirs – Serves: 2

Prep Time: 5 hours – Cooking Time: 12-15 minutes – Total Time: 5 hours 20 minutes

A mouthwatering tuna pizza finished with a few sprinkles of dried oregano, fiery chilli flakes and freshly ground black pepper.

Ingredients

• 2 cans of yellowfin/Albacore tuna (160g each)
• Very thinly sliced red onion
• 300g Fresh mozzarella
• 100g Grated mozzarella
• 140g Passata
• 10g Olive oil
• Chilli flakes
• Black pepper
• Black olives (optional)

Instructions

1

Take out the wire racks and preheat the oven (convention) to 250C

2

In the meantime, stir the oil and a pinch of salt to the passata/pureed tomato

3

Roll out 2 large pizzas and spread out on parchment paper then place one on each wire rack

4

Drain the tuna of the oil completely and thinly slice the onion. Squeeze as much milk out of the mozzarella as you can

5

Evenly spread about 4 tbsp of passata on each pizza

6

Sprinkle roughly 10g of grated mozzarella on each pizza and evenly top that with the tuna and red onion slices. As well as halved olives if using

7

Add 10g of grated mozzarella over each tuna and top this with the crumbled pieces of fresh mozzarella

8

Bake for roughly 7-8 minutes each (bake the pizza one at a time, on the second last oven rack). Move the pizza a rack higher toward the end in case you would like it browned a little on the top.

9

To check if the pizza has cooked through, take it out and gently lift with a spatula to see if it is slightly firm, and not soft. Nicely browned edged are also a tell

10

Sprinkle with chili flakes, dried oregano, and freshly grated black pepper.