Pizza with Tuna and Olives
- 300 grams Pastry flour
- 20 grams Yeast
- 1 pinch sugar
- 1 teaspoon salt
- 75 milliliters olive oil
- 200 grams Tuna (canned)
- 2 tablespoons Caper (coarsely chopped)
- 50 grams black Olives
- 150 grams Manchego (small slices)
- freshly ground peppers
- 1 splash Tabasco sauce
- 8 sun-dried tomatoes
- vegetable oil (to grease)
Dissolve yeast in 1/8 liter (approximately 1/2 cup) of lukewarm water with sugar. Knead with flour, salt and oil into a smooth dough. Let rise in a warm place.
Drain tuna and chop. Drain tomatoes and cut in half lengthwise.
Knead dough, divide in half and form each into a long oval. Place on a greased baking sheet, press edge to form crust and let rise. Cover with tuna, tomatoes, capers and olives. Sprinkle with cheese and season with salt, pepper and a few splashes of Tabasco to taste.
Bake in a preheated oven at 220°C (approximately 425°F) for about 15–20 minutes. Serve immediately.