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Ingredients
Pizza Tonno
- For the dough
- 1 cube fresh Yeast (42 g)
- 300 grams Pastry flour
- 300 grams Spelt flour
- 1 tsp salt
- 60 milliliters olive oil
- Pastry flour (for the desktop)
- For topping
- 2 cans Tuna 185 g, in its own juice (about 3/4 cup)
- 200 grams Corn
- 400 grams Tomatoes
- 1 Tbsp Tomato paste
- peppers (from the mill)
- 1 tsp dried oregano
- 2 Red onions
- vegetable oil (for the pizza pans)
- 220 grams freshly grated Cheese
Dissolve the yeast in 300 ml (about 1 1/4 cup) of lukewarm water. In a large bowl, mix the two flours together with the salt, making a well in the center of the flour. Slowly pour the water and oil in the center, kneading to a smooth dough.
Knead on a floured surface for about 10 minutes, return to the bowl, cover and let rise in a warm place for about 1 hour.
Drain the tuna, and pick apart with a fork. Drain the corn. Mix the tomatoes with the tomato paste and season with salt, pepper and oregano. Peel the onions and cut into narrow strips.
Preheat the oven to 200°C (approximately 400°F)
Grease the pizza pans. Knead the dough on a floured surface again, then divide into 4 equal portions. Spread each dough the distance of the pizza pans.
Prepare the pizzas, leaving a thicker edge for the crust.
Arrange the tomatoes on top, cover with corn, tuna, onion, ground pepper and sprinkle with cheese.
Bake for 20-25 minutes. Remove the finished pizza from the oven, cut and serve in slices.