Step 1/6
- 200 g pizza dough (store-bought)
- flour for dusting
- baking sheet
- oven
- parchment paper
- rolling pin
Pre-heat oven to 250°C/480°F (with baking sheet inside). Roll out pizza dough on a floured surface until desired size is reached. The rim should be a bit thicker than the center (use fingers to shape if necessary). Transfer dough to parchment paper. Check if parchment paper is heat-resistant for temperature of 250°C/480°F (if not, use stronger parchment paper or baking foil instead).
Step 2/6
Cover dough with cold pizza sauce, leaving a 2-cm/0.8-in. thick crust. Make sure you don’t apply too much sauce or leave gaps. Use more or less sauce if needed.
Step 3/6
Now, add the cheese. Yes, correct! First the sauce, then the cheese, and the toppings last! Otherwise your creative toppings won’t be visible once baked, and you’ll end up with a cheesy mess. Use any cheese you like (I used grated Gouda, as I think it goes well with tuna), and remember—less is more!
Step 4/6
- 70 g tuna (canned, drained)
- ½ onion
- 12 black olives
- 30 g capers (drained)
Next, add the toppings. Either put everything on top randomly, or decorate your pizza creatively, as you know—you eat with your eyes first! I started with the tuna (use a fork to break into smaller chunks), followed by onion rings (cut beforehand), and finished off with olives and capers (well drained).
Step 5/6
Remove the hot baking sheet from the oven, then quickly place parchment paper with pizza on top. Put it back in the oven and bake at 250°C/480°F for approx. 10 min. Make sure you keep an eye on it, as this is just an estimate. A golden, crispy crust is a good sign that your pizza is ready.
Step 6/6
- 15 g oregano
- basil for garnish
Add chopped oregano and some basil leaves, and enjoy!