Tuna Pizza with Onions and Black Olives
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
35 mins
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Servings
4 (makes one 14-inch pizza)
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Calories
4875 kcal
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Course
Main Course
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Cuisine
Italian
Tuna Pizza with Onions and Black Olives
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If you’re a fan of meat on pizza, why not try it with a seafood twist? Yellowfin tuna adds a meaty and salty profile, complementing the sweetness of the fresh mozzarella and red onion.
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Ingredients
- 1 (14-inch) Neapolitan-style pizza crust
- 2 teaspoons extra virgin olive oil
- 1 garlic clove, crushed
- 1 (14-ounce) can crushed San Marzano tomatoes
- 1/2 teaspoon fine sea salt
- 1 teaspoon granulated sugar
- 2 to 3 fresh basil leaves
- 1 teaspoon Italian seasoning (optional)
For Topping
- 8 ounces fresh mozzarella cheese
- 1 small red onion
- 1/8 cup black or kalamata olives
- 1 (5-ounce) can yellowfin tuna (olive oil-packed preferred)
Optional Garnishes
- Drizzle of extra virgin olive oil
- 4 to 5 fresh basil leaves
Instructions
- Preheat the oven to 450°F. If you’re using a pizza stone, make sure to put it into the oven to preheat.
To Make the Sauce
- Season the crushed tomatoes. Add the olive oil to a saucepan and heat to medium-low. When the oil shimmers, add the garlic and let simmer until fragrant, about 30 seconds. Add the tomatoes, salt, sugar, basil leaves, and Italian seasoning (if desired) and stir.
- Simmer. Lower the heat and let simmer uncovered for 15 minutes, then remove from heat. Let cool slightly before adding to the pizza crust.
While the Sauce Simmers, Ready the Toppings
- Get your ingredients ready. Tear or slice the mozzarella cheese into approximately 1-inch thick pieces; open the can of tuna and set aside (do not drain); thinly slice the onion; quarter the olives.
- Prep the crust. Line a large baking sheet with parchment paper (or dust with flour, cornmeal, or semolina) to prevent sticking, then place the pizza crust on top.
To Build and Bake the Pizza
- Build the pizza. Begin by adding 1 1/2 cups sauce, leaving a small border for the crust, followed by the cheese. Use a fork to remove the tuna in large pieces and place them uniformly onto the pizza. Finish by evenly distributing the onions and olives.
- Bake the pizza. Transfer the pizza (including the parchment paper, if using) onto the pizza stone. Alternatively, place the baking sheet onto the middle oven rack. Bake for 9 to 12 minutes (depending on your oven and doneness preference), or until the cheese begins to bubble and the crust is golden brown.
- Serve. Remove from the oven. Optionally, finish by a drizzling on olive oil and tearing on the basil leaves.
Equipments used:
Notes
- to browse quality Mediterranean ingredients including the
- olive oil
- and olives used in this recipe.
- , remove them by hitting the olive with the side of your knife and your palm.
- To reheat: Reheat at 450°F directly on the oven rack or on a pizza stone for approximately 3 to 4 minutes, or until the cheese is slightly bubbling.
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and olives used in this recipe.
- If your olives have pits, remove them by hitting the olive with the side of your knife and your palm.
- To store: Stack the cooled slices of pizza in an airtight food storage container, separating each slice with parchment or wax paper. Refrigerate for up to 3 days.
- To reheat: Reheat at 450°F directly on the oven rack or on a pizza stone for approximately 3 to 4 minutes, or until the cheese is slightly bubbling.
Nutrition Information
Show Details
Calories
487.5kcal
(24%)
Carbohydrates
51.6g
(17%)
Protein
28.5g
(57%)
Fat
18.8g
(29%)
Saturated Fat
8.7g
(44%)
Polyunsaturated Fat
1.6g
Monounsaturated Fat
5.7g
Cholesterol
60.1mg
(20%)
Sodium
1513.3mg
(63%)
Potassium
160.6mg
(5%)
Fiber
2.1g
(8%)
Sugar
8.8g
(18%)
Vitamin A
425.2IU
(9%)
Vitamin C
2.1mg
(2%)
Calcium
302.8mg
(30%)
Iron
3.7mg
(21%)
Nutrition Facts
Serving: 4(makes one 14-inch pizza)
Amount Per Serving
Calories 4875 kcal
% Daily Value*
| Calories | 487.5kcal | 24% |
| Carbohydrates | 51.6g | 17% |
| Protein | 28.5g | 57% |
| Fat | 18.8g | 29% |
| Saturated Fat | 8.7g | 44% |
| Polyunsaturated Fat | 1.6g | 9% |
| Monounsaturated Fat | 5.7g | 29% |
| Cholesterol | 60.1mg | 20% |
| Sodium | 1513.3mg | 63% |
| Potassium | 160.6mg | 3% |
| Fiber | 2.1g | 8% |
| Sugar | 8.8g | 18% |
| Vitamin A | 425.2IU | 9% |
| Vitamin C | 2.1mg | 2% |
| Calcium | 302.8mg | 30% |
| Iron | 3.7mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
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