Tuna & Red Onion Pizza
This is my dad’s go-to pizza. The mix of tuna, sweet onion, and melted mozzarella on a crisp base is simple and packed with flavour.
Serves
2-3
Prep time
15 minutes
Cooking time
12 minutes
Ingredients
- 1 pizza dough
- 200 g canned crushed tomatoes (about ½ of a 400 g can), drained slightly
- 1 x 95 g can tuna in chilli oil, drained slightly
- 150 g mozzarella, shredded or torn
- ½ small red onion, thinly sliced
- 1 fresh red chilli, thinly sliced
- 6–8 fresh basil leaves
- Salt and freshly cracked black pepper, to taste
Directions
- Preheat your oven to 250°C (fan 230°C). If using a pizza stone, place it inside to heat for at least 15 minutes.
- In a small bowl, season the crushed tomatoes with salt and black pepper.
- Roll or stretch the pizza dough on a lightly floured surface to your preferred thickness.
- Spread the tomato mixture evenly over the base, leaving a 1–2 cm border.
- Scatter over the mozzarella, then top with red onion slices and chunks of tuna.
- Transfer to a hot pizza stone or tray and bake for 10–12 minutes, or until the crust is golden and crisp and the cheese is bubbling.
- Remove from the oven and top with fresh chilli and basil leaves. Drizzle lightly with extra olive oil, slice, and serve immediately.
Ingredients
- 1 pizza dough
- 200 g canned crushed tomatoes (about ½ of a 400 g can), drained slightly
- 1 x 95 g can tuna in chilli oil, drained slightly
- 150 g mozzarella, shredded or torn
- ½ small red onion, thinly sliced
- 1 fresh red chilli, thinly sliced
- 6–8 fresh basil leaves
- Salt and freshly cracked black pepper, to taste
Directions
- Preheat your oven to 250°C (fan 230°C). If using a pizza stone, place it inside to heat for at least 15 minutes.
- In a small bowl, season the crushed tomatoes with salt and black pepper.
- Roll or stretch the pizza dough on a lightly floured surface to your preferred thickness.
- Spread the tomato mixture evenly over the base, leaving a 1–2 cm border.
- Scatter over the mozzarella, then top with red onion slices and chunks of tuna.
- Transfer to a hot pizza stone or tray and bake for 10–12 minutes, or until the crust is golden and crisp and the cheese is bubbling.
- Remove from the oven and top with fresh chilli and basil leaves. Drizzle lightly with extra olive oil, slice, and serve immediately.
Helpful Tips
Storage
Store any leftovers in an airtight container in the fridge for up to 2 days.
Substitutions
- Tuna: Use regular tuna in olive oil or springwater if you prefer a milder flavour.
- Cheese: Swap mozzarella for bocconcini
- Chilli: Skip it for a milder version or add extra for more heat.
Serving Suggestions
Serve with a simple green salad dressed in lemon and olive oil
Watch How to Make It
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