One of the best combination in the history of Italian pizza toppings: red onion and tuna. This pizza is super-delicious and quite convenient to make as well, at least if, like me, you always have some good quality tuna cans lying around in the pantry for emergencies. Emergencies such as this :)
I made it with whole wheat pizza crust (which I tend to use almost in all pizza baking, ever since discovering how well it works), so it's pretty healthy too. No excuses not to make it :)
Note: Use oil-packed tuna for this recipe or any baking recipe, really, because the tuna canned in water tends to become too dry in the oven. Don't worry about the calories, because you'll be draining the excess oil before using the tuna chunks, anyway.
Last year: Strawberry summer cake.
Two years ago: Spring pasta with avocado and goat cheese.
Three years ago: Turkey bites in Brie and walnut sauce with grapes.
Four years ago: Frigănele (Romanian savory French toast), Rosemary marinated and fried potatoes with lemon (vegan) and Thyme, pepper and lemon spicy olive oil cookies.
Ingredients:
- 1 round of whole wheat pizza crust
- 3 tablespoons tomato sauce from the jar
- 50 g grated white cheddar or mozzarella
- 1 small can of tuna in olive oil (80 g drained weight)
- 2-3 large slices of red onion, separated into rings
- salt, pepper and dried oregano to taste
- a squeeze of lemon juice
Preheat the oven to 200 C. Roll out the pizza dough into a large circle (around 26-30 cm in diameter) and spread the tomato sauce on it. Also spread the grated cheese on top, in an even layer.
Arrange pieces of the drained tuna on top, followed by the red onion rings. Sprinkle the lemon juice and the seasoning on top and put it in the preheated oven. Bake for 20-25 minutes, take out and allow to cool for about 5 minutes before cutting into slices.
It's done, dig in! :)
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