Pizza al Tonno
Spread bases with passata and add chopped Mozzarella cheese and chopped canned tuna fish; sprinkle with dried oregano, seasoning and olive oil and bake.
Ingredients
- 1.7 lb strong flour
- 2 1/2 tsp salt
- 2 oz yeast
- 12 1/2 floz water at 40°C
- 2 1/2 tsp sugar
- 2 1/2 floz olive oil
pizza topping (passata)
- 3 1/2 oz chopped onion
- 3 1/2 oz chopped cloves of garlic
- 1/2 floz olive oil
- 2.2 lb tomato concassee
- 2 1/2 oz tomato puree
- 2 tsp chopped fresh oregano
- 2 tsp chopped basil
- 1 bayleaf
- 1 tsp demerara sugar
- salt and pepper
Instructions
pizza dough
- Sift the flour and salt into a warmed bowl.
- Dissolve the yeast and sugar in the water and mix into the flour to form a soft dough.
- Knead thoroughly, replace in the bowl, cover with a cloth and allow to prove in a warm place for 1 hour.
- Knead the oil into the dough and allow to prove slowly before rolling out for use.
pizza topping (passata)
- Sweat the chopped onion and garlic in olive oil.
- Add the remainder of the ingredients and simmer for 1 hour until a smooth consistency is obtained, then season to taste.
Notes
- When cooked the passata may be liquidised to obtain a smooth consistency.
- Divide the dough into ten, roll out each piece into a circle 15 cm in diameter and place onto an oiled baking sheet.
- Spread each base with 100 g passata, leaving 1.5 cm space around the edges, then top with the pizza ingredients.
- Sprinkle with olive oil and bake in the oven at 240°C for 10 minutes until crisp but not dry. Serve hot.
Calories: 1218 kcal
Carbohydrates: 216 g
Protein: 39 g
Fat: 27g
Saturated Fat: 4 g
Sodium: 3451 mg
Potassium: 3099 mg
Fiber: 21 g
Sugar: 37 g
Vitamin A: 3919 IU
Vitamin C: 66 mg
Calcium: 197 mg
Iron: 18 mg