Pizza with tuna: a recipe for dough and toppings

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Are you wondering how best to pass the evening? Rather invite your friends and comrades to your home! And in order to surely lure them, promise a wonderful Italian dish as a dish. Pizza with tuna, accompanied by a good white or rose wine - and the success of the company and leisure is guaranteed!

Mood of the dish

Preparing real pizza brings back memories of the narrow streets of Rome, the warm wind and the wonderful smell from a nearby small cafe. Well, not memories, because not everyone has been to Rome. But Italian delicious food and its aroma cannot be confused with anything. And if you suddenly want to feel the warmth of the Mediterranean coast, then pizza with tuna according to the Italian recipe will pamper you with warm impressions. It's incredibly easy to prepare, but the result will be delicious!

Some Features

Of course, every pizza starts with dough. What else does the taste of this favorite dish depend on in the first place? It is high time to learn how to make yeast-free dough, as it is rolled in pizzerias. But whyexactly without them? And because the Italians themselves almost always do this. Of course, different dough is being prepared for the Tuna Pizza dish, for example, the classic dough on water or kefir. Someone will add sour cream or butter, and the dough will turn out crispy. With cottage cheese, it will simply melt in your mouth, and if you put a little potato puree, then it does not get stale for a long time.

The rules for making delicious pizza

Tuna pizza is a pastry that is not overly complicated. But before you build the dough, you need to provide something:

• Flour must be of the highest grade, from durum wheat varieties.
• Knead the dough in warm rooms, avoiding drafts.
• When baking, the main thing is not to overexpose, 15 minutes in the oven is enough if it was preheated to one hundred and eighty degrees. Otherwise, the pizza will turn out "wooden".

And one more thing: it is quite convenient that the dough made in advance can be put in the freezer. When you need to cook, it will always be at hand.

Pizza dough without yeast is thin. Recipe

We will need: 2 cups of sifted "solid" flour, half a cup of warm, 30 degrees, milk, 2 eggs, a little s alt, a few tablespoons of vegetable oil (it's best to take olive oil, but you can do something else).

1. Heated milk, together with eggs and butter, beat with a mixer (this speeds up the process). Mix flour and s alt in a separate bowl. In a loose mixture, it is necessary to make a small funnel and theregradually pour in the resulting liquid, little by little kneading the pizza dough without yeast (thin). The recipe, as you can see, is quite simple to perform.
2. Next, we knead by hand: until a smooth ball of elastic dough is in skillful hands. After 10 minutes, cover this mass with a slightly damp towel or cotton napkin.
3. The resulting dough is rolled into thin round cakes. Everything, you can start filling the dish with stuffing.

Sour cream variant

We will need: a couple of glasses of durum wheat flour, one glass of fat homemade sour cream (can be replaced with store-bought, but the fat content should be at least 20%), a piece of butter, two eggs, a little baking soda.

1. Beat eggs in a bowl and s alt.
2. In another bowl, mix sour cream with soda.
3. Combine all the ingredients together.
4. Add melted butter (in the microwave, in a water bath - it doesn't matter) to the total mass.
5. Slowly we begin to introduce flour, kneading our sour cream dough in a deep bowl with our hands. Step by step it becomes softer and more pliable. In the final, let it rest for 10 minutes and roll it into thin cakes.

Pizza yeast

The base can also be prepared using yeast. It's as easy to do it as it is without them. We will need: a couple of glasses of flour, fifty grams of fresh yeast (can be replaced with a bag of dry), a spoonful of sugar and s alt, half a glass of olive oil, warm water.

1. In a large bowl, mix yeast and flour diluted with warm water, s alt and sugar, oil and water.
2. Knead the dough by hand until elastic. Then put the finished product back into the bowl, cover with a towel and leave warm for about an hour.
3. During this time the dough rises. We divide it into two parts and crush it. And then roll out into thin layers (thickness less than 1 centimeter), put on a baking sheet and grease with vegetable oil. Our yeast pizza has a base!

What's next?

Well, the dough is ready. How is tuna pizza prepared in the future? Its recipe is very easy! Taken: tomato paste in the amount of a couple of large spoons (neutral ketchup is also possible), mozzarella cheese - one hundred grams, any soft cheese - 50 grams, a jar of canned tuna in its own juice, a jar of olives, a couple of fresh tomatoes.

1. Grease the dough with tomato paste or ketchup (you can add some Italian dried herbs there).
2. Remove the tuna from the jar and knead with a fork, evenly spread over the base. Add half rings of red onion on top. In principle, other ingredients can be added at this stage. For example, olives and fresh tomato slices.
3. Mozzarella cheese lightly squeeze and tear into pieces. They need to be evenly distributed over the base.
4. Sprinkle some more shabby cheese, any soft variety on top.
5. Put the dish in the oven heated to 180 and bake for 10 minutes. It is good to use airflow if it is available in the oven. Tuna pizza is ready!

More stuffing

Fried tuna as a filling also has the right to exist. It's simple: we will use all other ingredients, as in the previous recipe. We choose the basis to taste: yeast or without yeast. But we prepare the main filling in a different way.

1. Before frying, fresh tuna fillets must be marinated. If soy sauce is included in the ingredients of your marinade, do not s alt the fish. Otherwise, rub the pieces with s alt and a little pepper.
2. Then fry the tuna in hot vegetable oil (3 minutes on each side) until golden. Pieces should be cut no thicker than 3 cm, so that the fish is perfectly steamed.
3. Readiness is determined by piercing a piece with a fork: if it is slightly stratified, and inside is pinkish, then the fried tuna is ready. Remove the fish from the pan, let cool and use as an excellent pizza topping.

Bon appetit!