Name: Tuna with Green Olive Salsa
Yield: Makes one 12-inch round pizza Serves 1-2
Cuisine: Italy
Ingredients: ½ cup green olives, pitted, halved, and sliced; Small handful of watercress leaves; Semolina or all-purpose flour, for rolling; 6 oz pizza dough; Sea salt and freshly ground black pepper; 1 tablespoon chopped fresh flat-leaf (Italian) parsley; ½ cup shredded mozzarella; 3 oz canned tuna in oil, drained and flaked; ¼ cup sun-dried tomatoes, diced; 2 tablespoons finely diced fennel; 2 tablespoons lemon-infused olive oil; Drizzle of olive oil, to serve; ¼ Spanish (red) onion, thinly sliced; ⅓ cup pizza sauce; 1 tablespoon baby capers, rinsed

Preparation info

Makes one 12 inch round pizza Serves
1-2

Difficulty
Medium

Appears in

Pizza

By Pete Evans

Published 2012

About

This pizza takes its inspiration from Sicily with green olives and the tuna that swims along the coast there. Substitute fresh for canned if you’ve got it—either put on very thin raw slices or slowly cook it, submerged in olive oil, at 113°F (45°C) until just falling apart.

Ingredients

Semolina or all-purpose flour, for rolling
6 oz pizza dough
⅓ cup

Method

Place a pizza stone in the oven and preheat the oven to 500°F (260°C) or to its highest temperature. Once it has reached the temperature, it will then take about 15 minutes for the pizza stone to heat up.

Lightly dust a clean work surface with semolina or flour, then roll out t