Try this Tuna Pizza recipe, or contribute your own.
- 1 garlic minced
- 2 1/2 c flour
- 2 ts sugar
- 1 ts oregano
- 2 tb olive oil
- chili powder to taste
- tuna pizza topping
- 1/2 c onion, finely chopped
- 1 ts each dried rosemary and
- 1 cn (10-oz) tomato soup
- pizza dough (for abm
- 1 7-oz_ can tuna
- 2 tb water
- 1/2 c mushrooms, sliced (i use
- 3/4 ts salt
- 3/4 c plus
- 2 ts yeast
- Carbohydrate 321.360349960008 g
- Cholesterol 0 mg
- Fat 17.90265 g
- Fiber 14.4670001721382 g
- Protein 43.0328 g
- Saturated Fat 2.5971 g
- Serving Size 1 1 Serving (444g)
- Sodium 16.759375 mg
- Sugar 306.89334978787 g
- Trans Fat 1.72455 g
- Calories 1634 calories
Step-by-step
- Dough: Prepare according to your machines instructions for dough.
- When dough is finished, spread onto greased pizza pan.
- Add toppings.
- Cook 425, 15-17 min.
- Tuna Pizza Topping: Heat olive oil in pan and saute onion, mushroom and garlic until tender, but not brown.
- Add tuna, tomato soup and seasonings.
- Let cool slightly before spreading onto pizza dough.
- This tastes better, I find, topped with cheddar cheese rather than mozarella.
- Now dont squinch up your noses and say "ewwwww" until you try it!
- Posted to Digest bread-bakers.v096.n056
- Date: Mon, 11 Nov 1996 09:24:28 -0400
- From: mvinqvist@mta.ca (Mindy)
Golden crust edges emerge from a 425 degree oven with a crisp periphery that shatters under pressure, anchoring a savory topping of flaked fish and reduced tomatoes. Sautéing onions, mushrooms, and minced garlic requires careful heat management, stopping the process the moment vegetables soften to prevent bitterness before the mixture joins the dough. Utilizing canned tuna transforms a pantry fundamental into a robust pie topping that stands up to heavy spices without losing its distinct savory profile.
Managing kitchen timing efficiently means starting the dough cycle in an automated machine while simultaneously prepping the aromatic vegetable base on the stovetop. Allowing the cooked topping to cool slightly before spreading prevents the dough from softening prematurely and ensures proper yeast fermentation during the bake. Monitoring the oven closely between fifteen and seventeen minutes prevents over-baking the crust while achieving bubbling consistency in the topping.
Second-day transformations benefit this preparation remarkably, as resting overnight allows the dried rosemary and oregano to fully permeate the tuna and concentrated tomato base. Storing leftover slices in an airtight container in the refrigerator for up to forty-eight hours preserves structural integrity, provided reheating occurs in a hot skillet rather than a microwave. Reclaiming crispness on day two requires medium-high dry heat for three minutes, restoring the contrast between crunchy crust and dense topping.
Cheddar cheese provides a sharper contrast than mozzarella here, cutting through the concentrated tomato soup reduction with distinct salinity and dairy fat. Adjusting chili powder quantities allows precise heat control based on individual tolerance, ensuring the spice complements rather than overwhelms the seafood foundation. Experimenting with these proportions creates a reliable weeknight option that repurposes standard kitchen inventories into an unconventional yet cohesive meal.
