Pizza With Tuna, Basil, And Pine Nuts

This unique pizza recipe combines the classic comfort of a homemade crust with sophisticated Italian flavors. The base is topped with a vibrant sauce made from fresh, peeled tomatoes, garlic, and olive oil, creating a bright and acidic foundation. Canned tuna adds a savory, protein-rich element, while toasted pine nuts provide a delightful crunch and nutty depth. Fresh basil leaves added at the end bring a fragrant, herbal finish that ties the dish together. It is an excellent choice for a hearty weeknight dinner or a casual gathering, offering a twist on traditional pizza that feels both rustic and refined. The combination of textures and flavors makes this a memorable meal that stands out from standard cheese-and-tomato pies.

Cooking Method: Baking

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 776.4

Description

This unique pizza recipe combines the classic comfort of a homemade crust with sophisticated Italian flavors. The base is topped with a vibrant sauce made from fresh, peeled tomatoes, garlic, and olive oil, creating a bright and acidic foundation. Canned tuna adds a savory, protein-rich element, while toasted pine nuts provide a delightful crunch and nutty depth. Fresh basil leaves added at the end bring a fragrant, herbal finish that ties the dish together. It is an excellent choice for a hearty weeknight dinner or a casual gathering, offering a twist on traditional pizza that feels both rustic and refined. The combination of textures and flavors makes this a memorable meal that stands out from standard cheese-and-tomato pies.

Ingredients

1 package Active dry yeast
1 Garlic Clove -- minced
3/4 cup Lukewarm water
2 can Tuna fish -- 6-oz each
1 1/2 cup High-gluten flour
1 1/2 lb Fresh tomatoes
1 Onion -- thinly sliced
3 tb Extra virgin olive oil
8 tb Pine nuts -- lightly Toasted
1 1/2 tb Extra virgin olive oil
Fresh basil
Salt -- to taste
Ground pepper -- to taste

Directions

1
Dissolve the active dry yeast in 1/4 cup of the lukewarm water. Cover and let stand until foamy and doubled in volume, about 10 minutes.
2
In a large bowl, combine the yeast mixture, remaining lukewarm water, flour, and salt. Mix until a dough forms.
3
Knead the dough on a floured surface for 5-7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
4
Preheat the oven to 400 degrees F (200 degrees C).
5
To peel the tomatoes, score a small X on the bottom of each tomato. Place them in boiling water for 30-60 seconds, then transfer to an ice bath. Slip off the skins while warm.
6
Chop the peeled tomatoes and combine them with the minced garlic, 2 tablespoons of olive oil, salt, and pepper in a bowl to create a simple sauce.
7
Punch down the risen dough and roll it out on a floured surface into a 12-inch round. Transfer the dough to a pizza pan or baking sheet.
8
Spread the tomato sauce evenly over the dough, leaving a small border for the crust.
9
Drain the tuna thoroughly and crumble it over the sauce. Scatter the thinly sliced onion and toasted pine nuts evenly across the pizza.
10
Bake in the preheated oven for 12-15 minutes, or until the crust is golden brown and crisp.
11
Remove from the oven and immediately sprinkle with fresh basil leaves. Let cool for 5 minutes before slicing and serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 776.4kcal

% Daily Value *
Total Fat 14.3g22%
Saturated Fat 3.3g17%
Cholesterol 90.0mg30%
Sodium 222.3mg10%
Total Carbohydrate 84.8g29%
Dietary Fiber 3.9g16%
Sugars 0.4g
Protein 67.6g136%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If the yeast mixture does not rise after 10 minutes, it may be inactive. Discard and start with a fresh package of yeast.

For a quicker version, you can use store-bought pizza dough or naan bread as the base, skipping the dough preparation and rising steps.

Toast the pine nuts in a dry skillet over medium heat for 2-3 minutes until fragrant and lightly golden before adding them to the pizza to enhance their flavor.

Ensure the tuna is well-drained to prevent the pizza crust from becoming soggy during baking.

Add the fresh basil only after baking to preserve its vibrant color and delicate flavor.

Keywords: pizza, tuna, basil, pine nuts, tomato sauce, homemade dough, italian cuisine, garlic, olive oil, dinner, seafood pizza, crunchy topping

Read it online: https://www.chefs-mate.com/recipe/pizza-with-tuna-basil-and-pine-nuts/