Homemade pizza with fish or meat
- olive oil
- 1 medium onion chopped
- 4 cloves garlic crushed
- pizza base
- 1 box (â± 500 grams) dough for bread
- 2 cans ((â± 140g ea) tomato paste
- all purpose flour
- meat pizza
- 150 grams mozzarella slices
- 100 gram salami slices
- 150 grams ham slices
- 1 can pineapple chunks
- 100 grams grated cheese
- fish pizza
- 1 can tuna
- 1 can anchovies (small can)
- 180 grams capers
- 150 grams mozzarella
- 100 grams grated cheese
- italian spices
- dried thyme
- dried oregano
- dried basil
- Carbohydrate 168.191340364271 g
- Cholesterol 768.0125 mg
- Fat 265.6331054293 g
- Fiber 13.4220477332109 g
- Protein 222.074915866618 g
- Saturated Fat 129.645842090083 g
- Serving Size 1 1 Serving (1720g)
- Sodium 13457.897599748 mg
- Sugar 154.76929263106 g
- Trans Fat 20.3809926365126 g
- Calories 3936 calories
Step-by-step
- Prepare the dough according to the package (do not add butter, instead use olive oil)
- Use a rolling pin and some all purpose flour to roll out the dough until you get a nice flat bottom.
- Use some olive oil to cover the pizza baking tin.
- Put the dough in the baking tin and then use a brush to cover it with a thin layer of olive oil.
- For a nice crunchy crust, let the dough rise for an hour or so (cover it with some cling film)
- Mix the tomato paste with the crushed garlic (2 per pizza) and the cover the pizza base with it. (1 can for each pizza will suffice)
- Add the mozzarella slices
- Add the pineapple chunks (make sure you get rid of most the fluid)
- Chop the ham slices into 1cm² blocks and add them to the Pizza
- Add the salami slices
- Add the spices
- Cover it with the grated cheese
- Sprinkle some olive oil on top of the pizza
- Put it in the oven for about 20 minutes at 180°C/350°F
- Add the mozzarella slices
- Add the chopped onion
- Add the tuna and anchovies(make sure to get rid of most of the oil/water first)
- Add the capers
- Add the spices
- Cover it with the grated cheese
- Sprinkle some olive oil on top of the pizza
- Put it in the oven for about 20 minutes at 180°C/350°F
- Serve with some salad.
- If you reheat any leftovers, make sure to sprinkle some olive oil over the pizza to keep it moist.
A properly baked pie emerges from the oven with bubbling mozzarella, charred cheese edges, and a crisp underside coated in olive oil. Making pizza at home requires managing moisture across varied toppings, particularly when combining cured meats or salted fish with dense dough. Understanding how components interact inside a 350 degree Fahrenheit oven ensures structural integrity.
- Coat the baking tin thoroughly with olive oil instead of butter; milk solids in butter burn quickly at baking temperatures, whereas olive oil promotes a steady, even fry on the bottom crust.
- Let the dough rise for one full hour under plastic wrap after shaping to develop air pockets that yield a lighter, crunchier crumb.
- Drain pineapple chunks and canned tuna thoroughly before application; excess liquid will steam the dough and prevent the cheese from browning properly.
- Reheat refrigerated leftover slices in a skillet over medium-low heat rather than a microwave, adding a few drops of olive oil to restore the crust's original crispness.
- Substitute dairy-free mozzarella or plant-based grated cheese blends directly at a one-to-one ratio if accommodating lactose intolerance, though baking times may vary slightly due to differing fat melting points.
Proper hydration control separates a soggy crust from a rigid, supportive base that holds heavy toppings without bending. Storing remnants in an airtight container for up to three days preserves texture when revitalized correctly.
