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Ingredients
Tuna and Onion Pizza
For the dough, crumble the yeast and dissolve in 50 ml lukewarm water (approximately 1/4 cup). Combine the flour with the salt and make a well in the center. Pour in the yeast and dust with flour. Cover and allow to rise for 15 minutes in a warm place.
Subsequently, pour in about 100-150 ml of lukewarm water (approximately 1/2 - 3/4 cup) and knead into a smooth dough. Form into a spherical shape, cover and leave to rise for 1 hour.
Preheat the oven to 220°C (approximately 425ºF).
For the topping, peel the shallots and cut lengthwise into thin columns. Heat the olive oil in a pan and sauté the onions until soft and allow to cool.
Break apart the tuna.
Knead the dough again vigorously. If necessary, dust with extra flour. Divide the dough into four parts and roll out on a lightly floured surface into thin pizzas. Place onto a baking sheet lined with parchment paper.
Spread the chunky tomatoes over the dough, leaving a margin of 2 cm. Scatter the steamed onions and tuna over the top and drizzle with a little olive oil. Shower with dried oregano.
Bake on the bottle shelf of the oven for 20-25 minutes.
Serve hot.
(Percentage of daily recommendation)
| Calorie | 636 cal. | (30 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 78 g | (52 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.4 g | (18 %) |