Pizza al Tonno e Cipolla
Pizza al Tonno e Cipolla is a beloved pizza variation from the Italian coastal regions, built upon the perfect pairing of fresh tuna and red onion. Fish and seafood have a great tradition in Italian cuisine, and this pizza is a great example of how they can be used in a classic dish. On a warm summer evening, when you crave a light but tasty pizza, this recipe is the perfect choice. The crispy crust, melted mozzarella, and the characteristic flavor of tuna provide a unique experience. For an even richer flavor, try sprinkling with a little extra lemon juice or chili!
Ingredients for this recipe
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Preparation Steps
1
In a small bowl, combine the lukewarm water and yeast. Let it stand for 5-10 minutes until the yeast is foamy.
2
In a large bowl, sift the flour and add the salt. Pour in the yeast mixture and olive oil. Knead the dough until it becomes smooth and elastic. If it's too sticky, add a little more flour.
3
Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
4
Preheat your oven to 430°F (220°C). On a lightly floured surface, roll out the dough to about 1/4 inch (0.5 cm) thickness and place it on a baking sheet lined with parchment paper.
5
Spread the tomato sauce evenly over the dough, then sprinkle with the grated mozzarella.
6
Drain the tuna and distribute it evenly over the cheese.
7
Slice the red onion into thin rings and arrange them on top of the pizza.
8
Sprinkle with freshly ground black pepper and a little finely chopped parsley to enhance the flavor.
9
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and golden brown, and the crust is crispy.
10
Remove from the oven, let it cool for a few minutes, then serve garnished with fresh parsley.
