Tuna Fish Pizza Food

TUNA PIZZA

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Spread the softened cream cheese on the pre-baked crust. Sprinkle the tuna and onions over the pizza; then top with shredded mozzarella cheese and optional red pepper flakes. Bake in preheated oven until the cheese has melted and started to brown, about 15 to 20 minutes.

TUNA FISH PIZZA - PIZZA AL TONNO RECIPE WITH ORIGINAL TIPS FROM ITALY

Steps:

• Preheat the oven to 30 °C. Sieve the flour fresh and put it in a mixing bowl, add the remaining ingredients for the yeast dough.
• Process the dough with the kneading hooks.
• Form the dough into a ball.
• Place the dough in the bowl, cover with a cloth and place in the oven.
• After 30 minutes the dough volume has doubled.
• Briefly press the rosemary needles and the peeled garlic into the mortar so that the essential oils can unfold. Fill into a glass with the lemon grater and add the chilli flakes. Fill with the olive oil.
• Remove the pizza dough from the oven and knead with your hands. Use some flour if necessary. Prepare the pizza either on the baking tray with baking paper or with coated pizza trays. Roll out the dough to a thickness of 3-4 mm and place it on the baking trays.
• That's how it looks on a pizza tray. Put the pizza dough back in the oven and let it rise for another 15 minutes at 30°C top/bottom heat.
• Take the pizza trays from the baking oven and preheat the oven to 220°C top/bottom heat or combination hot air. For the pizza topping, place the chunky tomatoes in a bowl and mix with salt, pepper and sugar. Spread the prepared tomatoes thinly on the pizza dough without the rim.
• Take the tuna out of the tin and let it drip off on a sieve. Spread the tuna on the tomato sauce.
• Peel onions and plane into fine rings, spread on the pizza with tuna fish.
• Remove the mozzarella from the packaging, dry and grate coarsely.
• Halve the peppers, remove seeds, wash, dry and cut into thin strips. Spread over the pizza.
• Bake the pizza in a preheated oven for 15-20 minutes. Cut the pizza open and serve with the prepared herb oil and black olives.

TUNA FISH PIZZA

Steps:

• Mix tuna with mayo to taste and spread on halved English muffins.
• Top with cheddar cheese and put on a cookie sheet.
• Broil for a few minutes until cheese is melted and muffins are a bit toasted.

TUNA CALIFORNIA PIZZA

Steps:

• Preheat oven to 450 degrees (Fahrenheit). Place pizza crust on baking sheet. Heat olive oil in small skillet over medium heat. Add garlic and saute 30 second (do not burn). Spread sauteed garlic oil over pizza crust. Spread flaked tuna over crust evenly. Top with red peppers, artichokes, red onion and feta cheese. Sprinkle with basil. Bake 8-10 minutes.;

SPICY TUNA FLATBREAD

Steps:

• For the flatbread: Preheat the oven with a pizza stone to 500 degrees F. (If you don't have a pizza stone, sprinkle a sheet tray with flour or cornmeal.)
• Stretch each piece of Pizza Dough thinly, dusting with flour. Roll out each piece to wafer thin. Drizzle the dough with the olive oil, smearing evenly. Top with the shaved garlic, rosemary, sea salt and pepper. Transfer to the pizza peel (or upturned sheet tray). Bake until crispy, golden and bubbled up around edges, 2 to 4 minutes each piece.
• For the salad: Mix the mayonnaise, sour cream, lemon juice, Sriracha, sesame oil, and some kosher salt and pepper. Fold in the tuna.
• To serve: Break the crisp flatbread in pieces. Season with the flaked sea salt and drizzle with the aged balsamic. Top with a spoonful of salad and some greens.
• For the dough: In the bowl of a stand mixer, dissolve the sugar in the warm water. Sprinkle the yeast on top. Let stand until foamy, about 10 minutes.
• Add the olive oil and fine salt to the yeast mixture. Then use the dough hook to mix in the flour. Mix until the dough comes together. Add more flour as needed and allow the machine to knead the dough until smooth, about 10 minutes. Place the dough in an oiled bowl and turn to coat the surface. Cover the bowl with a towel and let stand in a warm place until the dough has doubled in size, about 1 hour.
• Turn out the dough onto a floured surface. Divide in 4 pieces. Form into 4 smooth, tight balls. Cover loosely with plastic wrap and set in a warm place to rise again for 30 minutes or in the refrigerator overnight.
• Once risen, use immediately or wrap and freeze until ready for use, for up to 2 weeks.

TUNA, OLIVE & ROCKET PIZZAS

Steps:

• Heat oven to 240C/220C fan/gas 9. Tip the pizza mix into a bowl and make up following pack instructions. Cover the bowl with a cloth and leave for a few mins.
• Meanwhile, mix the tomato purée with 4 tbsp water, 1 tbsp oil from the tuna and some seasoning.
• Knead the dough for a few mins on a floured surface, then halve and put each piece, spaced apart, on a large oiled baking tray. Press with an oiled hand to make thin flat pizzas - they don't have to be perfectly round.
• Spread with the tomato purée mixture, then top with the tuna, capers, cheese and olives. Bake for 10-12 mins. Serve scattered with the onion and rocket.

THAI TUNA AND TOMATO PIZZA

Steps:

• Preheat oven to 425°F (or 400°F for dark or nonstick pan). Lightly grease a cookie sheet.
• Unroll dough onto cookie sheet and spread to desired size and thickness.
• Brush crust with olive oil mixed with chili flavored oil from tuna.
• Spread tuna evenly over crust. Distribute tomatoes and sprinkle basil over all.
• Spread shredded cheese over top.
• Bake 13-17 minutes or until cheese is melted and crust is deep golden brown.