Warum das funktioniert
Canned Thunfisch is mild, fatty and slightly dull on its own. Tomatensauce adds acidity, Chili adds heat, Kapern add a markant brine that cuts through the fat. rote Zwiebel adds bite. Together they make Thunfisch taste intentional instead of like you ran out of ideas. The one thing that kills all of this: wet Thunfisch. Drain it completely or the crust goes soft and the whole pizza tastes waterlogged.
Zutaten
- Pizzateig-Kugel250–280g
- Tomatensauce70g
- schnittfeste Mozzarella80g
- Canned Thunfisch, very well drained90g
- rote Zwiebel, thinly in Scheiben20g
- Kapern1 tsp
- Chili flakesto taste
- schwarzer Pfefferto taste
- frisch Petersilie, nach dem Backen (optional)small handful
- Zitrone juice, nach dem Backen (optional)tiny squeeze
Zubereitung
- Preheat the oven as hot as possible with a steel or stone.
- Drain the Thunfisch. Drain it again. Press it with a spoon. It needs to be as dry as possible.
- Stretch the dough into a thin round.
- Spread Tomatensauce thinly.
- Gib mozzarella, Thunfisch, rote Zwiebel, Kapern and Chili flakes.
- Backen until the crust is properly crisp and the Käse is bubbling.
- Zum Schluss Petersilie and a tiny squeeze of Zitrone if using.