Tuna Fish Pizza Pizza Al Tonno Recipe With Original Tips From Italy

TUNA FISH PIZZA - PIZZA AL TONNO RECIPE WITH ORIGINAL TIPS FROM ITALY

Steps:

• Preheat the oven to 30 °C. Sieve the flour fresh and put it in a mixing bowl, add the remaining ingredients for the yeast dough.
• Process the dough with the kneading hooks.
• Form the dough into a ball.
• Place the dough in the bowl, cover with a cloth and place in the oven.
• After 30 minutes the dough volume has doubled.
• Briefly press the rosemary needles and the peeled garlic into the mortar so that the essential oils can unfold. Fill into a glass with the lemon grater and add the chilli flakes. Fill with the olive oil.
• Remove the pizza dough from the oven and knead with your hands. Use some flour if necessary. Prepare the pizza either on the baking tray with baking paper or with coated pizza trays. Roll out the dough to a thickness of 3-4 mm and place it on the baking trays.
• That's how it looks on a pizza tray. Put the pizza dough back in the oven and let it rise for another 15 minutes at 30°C top/bottom heat.
• Take the pizza trays from the baking oven and preheat the oven to 220°C top/bottom heat or combination hot air. For the pizza topping, place the chunky tomatoes in a bowl and mix with salt, pepper and sugar. Spread the prepared tomatoes thinly on the pizza dough without the rim.
• Take the tuna out of the tin and let it drip off on a sieve. Spread the tuna on the tomato sauce.
• Peel onions and plane into fine rings, spread on the pizza with tuna fish.
• Remove the mozzarella from the packaging, dry and grate coarsely.
• Halve the peppers, remove seeds, wash, dry and cut into thin strips. Spread over the pizza.
• Bake the pizza in a preheated oven for 15-20 minutes. Cut the pizza open and serve with the prepared herb oil and black olives.