Pizza di cipolle e tonno (onion and tuna pizza)

There are many unwritten ‘food rules’ in Italy!  For instance when a foreigner asks for parmesan cheese to add to ‘spaghetti alla marinara’ (seafood spaghetti), Italian’s will chime NOOOOOOOOOO!!! Seafood and cheese do not mix.  Which is why I too am confused in this instance why it is acceptable to mix the two forbidden ingredients together.  Regardless of ‘the rule’ this pizza is readily available across the great land and is really one of my favourites.  When I was cooking for fifteen hungry mouths in Italy, this pizza was requested on a weekly basis. 

 What you need:
Ingredients from pizza dough recipe
185g tin of Italian style tuna in oil
one cup of Italian tomato passata (tomato puree)
1/2 red onion
one ball of fresh mozzarella 
1/2 cup extra virgin olive oil roughly
salt and cracked black pepper

How to make:
1: Make the pizza dough following my ‘pizza dough’ recipe 
2: Generously oil a baking pan, and line with pizza dough
3: Use the back of a spoon to smooth a thin layer of tomato puree on the pizza dough (if you do not have passata, use a stick blender to blitz a tin of Italian tomatoes)
4: Drizzle a little olive oil, then add salt and pepper
5: Evenly apply the thinly sliced red onions, then break up the tuna and add
6: Place the pizza in a pre-heated 200 degrees oven for approximately twenty minutes
7: Remove the pizza about 2-3 minutes before it is cooked and add the fresh mozzarella (either cut into circular slices or tear apart)
8: Place the pizza with the added mozzarella back in the oven until the cheese is just melted..not browned!
9: Pour over a little garlic oil if desired!!
delicious fresh mozzarella balls

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