Are you ready to elevate your pizza game to a whole new level? Imagine a delightful fusion of flavors with our Tuna Pizza topped with savory caponata and delicate prosciutto. This Italian-inspired dish combines the freshness of tuna with the rich, sweet-sour notes of caponata, all nestled on a perfectly crispy crust. In just 35 minutes, you can impress your family and friends with a gourmet pizza that’s as delicious as it is unique. Don’t miss out on this culinary adventure—let’s dive into the recipe that’s sure to become a favorite at your dinner table!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 2 pizzas
Ingredients
- 1 pizza dough
- 1 can of tuna, drained
- 1 cup caponata
- 4 slices of prosciutto
- 1 cup shredded mozzarella cheese
- Olive oil for drizzling
Instructions
- Preheat the oven to 475°F (245°C). If using a pizza stone, place it in the oven during preheating to ensure a crispy crust.
- Remove the pizza dough from the refrigerator and let it rest at room temperature for 30 minutes to make it easier to stretch.
- On a lightly floured surface, gently stretch the pizza dough into a thin, round shape, approximately 12-14 inches in diameter. Use your fingers to create a slight raised edge around the perimeter.
- Transfer the stretched dough to a pizza peel or baking sheet lined with parchment paper.
- Drain the canned tuna thoroughly and pat dry with paper towels to remove excess moisture.
- Spread the caponata evenly across the pizza dough, leaving a small border around the edges for the crust.
- Sprinkle the shredded mozzarella cheese over the caponata, ensuring even coverage.
- Distribute the drained tuna pieces evenly across the pizza.
- Carefully slide the pizza into the preheated oven, either directly onto the pizza stone or on the baking sheet.
- Bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
- Remove the pizza from the oven and immediately drape the prosciutto slices over the hot pizza.
- Drizzle with a light stream of olive oil for added flavor and shine.
- Let the pizza rest for 2-3 minutes to allow the toppings to set.
- Slice the pizza into wedges and serve immediately while hot and crispy.
Tips
- Preheat Properly: For the best results, preheat your oven to 475°F (245°C) and use a pizza stone if you have one. This will help achieve that perfect crispy crust everyone loves.
- Dough Preparation: Allow the pizza dough to rest at room temperature for about 30 minutes before stretching. This makes it easier to handle and shape.
- Stretching Technique: When stretching the dough, aim for a thin, even layer, and remember to create a slight raised edge for the crust. Use your fingers gently to avoid tearing.
- Moisture Control: Make sure to drain the canned tuna thoroughly and pat it dry with paper towels. This prevents excess moisture that can make your pizza soggy.
- Layering: Spread the caponata evenly but leave a small border for the crust. This way, every bite will be packed with flavor without spilling over.
- Baking Time: Keep an eye on your pizza while it bakes. Ovens can vary, so check for a golden-brown crust and bubbling cheese around the 12-minute mark.
- Finishing Touch: Add the prosciutto right after removing the pizza from the oven. The heat will slightly warm it, enhancing its flavor without cooking it too much.
- Serve Hot: For the best experience, slice and serve the pizza immediately while it’s hot and crispy. Enjoy it with a drizzle of olive oil for an extra touch of flavor!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
