Pizza with tuna and olives

Pizza with tuna and olives


  • tomato sauce (recipe below)
  • several olives and pitted olives
  • can of tuna fish
  • half sweet red pepper
  • a few cherry tomatoes
  • juice of a couple of lemon slices
  • olive oil


  • 1 kg. flour
  • dry yeast — 1 bag 11g.
  • 1st.l. Sahara
  • 1st.l. salt without a hill
  • 4st.l. olive oil
  • 0.5 l. warm water

Tomato sauce:
tomatoes in their own juice or fresh — 400g.

  • garlic — 1- 2 cloves
  • fresh or dry basil
  • salt and sugar on a pinch of each.
  • olive oil — 2 tbsp.

Make yeast dough: sift flour into a spacious bowl, mix with yeast, sugar and salt. Make a well in the mixture and pour water there first, stirring slowly, then add butter to the dough.

  1. Put the dough on the table and mix well.
  2. Sprinkle the dough with flour and place in a bowl, cover with a towel, leave to proof for 3-4 hours.
  3. Prepare a tomato sauce: make cross-shaped cuts on tomatoes, blanch the tomatoes for a minute, cool with ice water, peel, cut the tomatoes.
  4. Fry the garlic in a pan with vegetable oil (tastier with olive oil) for a minute, add tomatoes, basil, salt and sugar, and then cook until ready. Rub through a sieve or pass through a blender.
  5. Rested dough roll out with a rolling pin or stretch your hands into a cake so as to be as thin as possible. Make bumpers. Smear dough with sauce, put tuna, slices of tomatoes and sweet peppers, top with olives and olives, pour with lemon juice and olive oil.
  6. Preheat the oven to the maximum (it will be great if the temperature is 280-300 degrees). Send pizza inside and bake until fully cooked, at the specified temperature the pizza will be ready in 6-8 minutes.
Pizza with tuna and olives
Pizza with tuna and olives

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