Tuna & Red Onion Pizza
This is my dad’s go-to pizza. The mix of tuna, sweet onion, and melted mozzarella on a crisp base is simple and packed with flavour.
Serves
2-3
Prep time
15 minutes
Cooking time
12 minutes
Helpful Tips
Storage
Store any leftovers in an airtight container in the fridge for up to 2 days.
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Substitutions
- Tuna: Use regular tuna in olive oil or springwater if you prefer a milder flavour.
- Cheese: Swap mozzarella for bocconcini
- Chilli: Skip it for a milder version or add extra for more heat.
Serving Suggestions
Serve with a simple green salad dressed in lemon and olive oil
Helpful Tips
Storage
Store any leftovers in an airtight container in the fridge for up to 2 days.
Substitutions
- Tuna: Use regular tuna in olive oil or springwater if you prefer a milder flavour.
- Cheese: Swap mozzarella for bocconcini
- Chilli: Skip it for a milder version or add extra for more heat.
Serving Suggestions
Serve with a simple green salad dressed in lemon and olive oil
Ingredients
- 1 pizza dough
- 200 g canned crushed tomatoes (about ½ of a 400 g can), drained slightly
- 1 x 95 g can tuna in chilli oil, drained slightly
- 150 g mozzarella, shredded or torn
- ½ small red onion, thinly sliced
- 1 fresh red chilli, thinly sliced
- 6–8 fresh basil leaves
- Salt and freshly cracked black pepper, to taste
Directions
- Preheat your oven to 250°C (fan 230°C). If using a pizza stone, place it inside to heat for at least 15 minutes.
- In a small bowl, season the crushed tomatoes with salt and black pepper.
- Roll or stretch the pizza dough on a lightly floured surface to your preferred thickness.
- Spread the tomato mixture evenly over the base, leaving a 1–2 cm border.
- Scatter over the mozzarella, then top with red onion slices and chunks of tuna.
- Transfer to a hot pizza stone or tray and bake for 10–12 minutes, or until the crust is golden and crisp and the cheese is bubbling.
- Remove from the oven and top with fresh chilli and basil leaves. Drizzle lightly with extra olive oil, slice, and serve immediately.
Ingredients
- 1 pizza dough
- 200 g canned crushed tomatoes (about ½ of a 400 g can), drained slightly
- 1 x 95 g can tuna in chilli oil, drained slightly
- 150 g mozzarella, shredded or torn
- ½ small red onion, thinly sliced
- 1 fresh red chilli, thinly sliced
- 6–8 fresh basil leaves
- Salt and freshly cracked black pepper, to taste
Directions
- Preheat your oven to 250°C (fan 230°C). If using a pizza stone, place it inside to heat for at least 15 minutes.
- In a small bowl, season the crushed tomatoes with salt and black pepper.
- Roll or stretch the pizza dough on a lightly floured surface to your preferred thickness.
- Spread the tomato mixture evenly over the base, leaving a 1–2 cm border.
- Scatter over the mozzarella, then top with red onion slices and chunks of tuna.
- Transfer to a hot pizza stone or tray and bake for 10–12 minutes, or until the crust is golden and crisp and the cheese is bubbling.
- Remove from the oven and top with fresh chilli and basil leaves. Drizzle lightly with extra olive oil, slice, and serve immediately.
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