Tuna Pizza

For the pizza bases, crumble the yeast and dissolve in 50 ml lukewarm water (approximately 1/4 cup). Mix the flour with the semolina and salt and make a well. Pour in the yeast and dust with flour. Cover and leave to rise for about 15 minutes in a warm place.

Add another 100-150 ml of lukewarm water (approximately 1/2 - 3/4 cup) and knead into a smooth dough. Form into a ball, cover and leave to rise for 1 hour.

Preheat the oven to 220°C (approximately 425ºF) and insert two baking sheets.

For the topping, peel the onion and cut lengthwise into thin columns. Drain the tuna and break apart with a fork.

For the pizza bases, knead the dough again vigorously. Divide the dough into 4 and roll out on a well-floured surface into thin pizza bases. Place on the two large baking sheets.

For the topping, season the crushed tomatoes with thyme, salt and pepper. Spread the sauce over the pizzas. Distribute the onions, tuna and cheese over the pizzas.

Bake for about 15 minutes until crispy.