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Tuna Pizza with Onions and Black Olives Recipe

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4.3 from 6 reviews

This Tuna Pizza with Onions and Black Olives combines a crispy Neapolitan-style crust with a flavorful homemade tomato sauce, fresh mozzarella, and savory toppings of yellowfin tuna, red onions, and Kalamata olives. Baked to perfection, it offers a delicious Mediterranean-inspired meal perfect for a family dinner or casual get-together.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

For the Sauce

  • 2 teaspoons extra virgin olive oil
  • 1 garlic clove, crushed
  • 1 (14-ounce) can crushed San Marzano tomatoes
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon granulated sugar
  • 2 to 3 fresh basil leaves
  • 1 teaspoon Italian seasoning (optional)

For the Pizza

  • 1 (14-inch) Neapolitan-style pizza crust
  • 8 ounces fresh mozzarella cheese
  • 1 small red onion
  • 1/8 cup black or Kalamata olives, quartered
  • 1 (5-ounce) can yellowfin tuna (olive oil-packed preferred)
  • Drizzle of extra virgin olive oil (for finishing)
  • 4 to 5 fresh basil leaves (for garnish)

Instructions

  1. Preheat the oven: Set your oven to 450°F (232°C). If you have a pizza stone, place it inside to preheat with the oven for the best crust results.
  2. Make the sauce: Heat the olive oil in a saucepan over medium-low heat. When the oil shimmers, add the crushed garlic and cook for about 30 seconds until fragrant. Stir in the crushed San Marzano tomatoes, salt, sugar, basil leaves, and Italian seasoning if using.
  3. Simmer the sauce: Reduce the heat to low and let the tomato sauce simmer uncovered for 15 minutes to develop flavor. Remove from heat and allow it to cool slightly before spreading on the pizza.
  4. Prepare toppings: While the sauce simmers, slice or tear the mozzarella into roughly 1-inch pieces. Thinly slice the red onion, quarter the olives, and open the can of tuna (do not drain).
  5. Prepare the crust: Line a large baking sheet with parchment paper or dust with flour, cornmeal, or semolina to prevent sticking. Place the pizza crust on top.
  6. Assemble the pizza: Spread about 1 1/2 cups of the cooled tomato sauce evenly over the crust, leaving a small border around the edges. Distribute the mozzarella pieces over the sauce. Using a fork, gently lift and place large chunks of tuna evenly over the cheese. Scatter the sliced onions and olives on top.
  7. Bake the pizza: Transfer the pizza on the parchment paper to the preheated pizza stone or place the baking sheet on the middle oven rack. Bake for 9 to 12 minutes, or until the cheese is bubbly and the crust is golden brown.
  8. Finish and serve: Remove the pizza from the oven. Drizzle with extra virgin olive oil and tear fresh basil leaves over the top before slicing and serving.

Notes

  • You can substitute the Neapolitan-style crust with any thin crust pizza base of your choice.
  • If you don’t have a pizza stone, baking on a preheated baking sheet also works well.
  • The tuna should be olive oil-packed for the best flavor and texture; avoid draining it to retain moisture.
  • For added flavor, you can sprinkle red pepper flakes or grated Parmesan cheese on top before baking.
  • Leftover pizza can be refrigerated and reheated in a warm oven or skillet for best texture.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

Find it online: https://iamstarved.com/tuna-pizza-with-onions-and-black-olives-recipe/