Why this works
Canned tuna is mild, fatty and slightly dull on its own. Tomato sauce adds acidity, chili adds heat, capers add a sharp brine that cuts through the fat. Red onion adds bite. Together they make tuna taste intentional instead of like you ran out of ideas. The one thing that kills all of this: wet tuna. Drain it completely or the crust goes soft and the whole pizza tastes waterlogged.
Ingredients
- Pizza dough ball250–280g
- Tomato sauce70g
- Low-moisture mozzarella80g
- Canned tuna, very well drained90g
- Red onion, thinly sliced20g
- Capers1 tsp
- Chili flakesto taste
- Black pepperto taste
- Fresh parsley, after baking (optional)small handful
- Lemon juice, after baking (optional)tiny squeeze
Method
- Preheat the oven as hot as possible with a steel or stone.
- Drain the tuna. Drain it again. Press it with a spoon. It needs to be as dry as possible.
- Stretch the dough into a thin round.
- Spread tomato sauce thinly.
- Add mozzarella, tuna, red onion, capers and chili flakes.
- Bake until the crust is properly crisp and the cheese is bubbling.
- Finish with parsley and a tiny squeeze of lemon if using.