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Tuna-Melt Pizza

Chavi Feldman Recipe By
  • Cooking and Prep: 1 h 15 m
  • Serves: 8
  • Contains:

Whenever I serve pizza for supper, I always feel that it’s not really a well-balanced meal, because there isn’t enough “real” protein involved. Problem solved! Adding a layer of tuna salad to this homemade dough not only makes this pizza delicious but also provides the benefit of sneaking in the missing protein, creating a truly nutritious meal!

Yields 1 large pizza pie; 8 slices.

Ingredients (21)

Dough

Tuna Salad

Toppings

Start Cooking

Images:

Prepare the Dough

  1. Combine water and sugar in a mixer bowl. Dissolve yeast in the mixture. Let stand five minutes.
  2. Add salt and oil. Add flour; blend in until it forms a soft dough. Spray with cooking spray, cover with a towel, and allow to rise for 25–30 minutes.

Make the Tuna Salad

  1. Mash tuna well with a fork. Add mayonnaise, mustard, milk, lemon juice, salt, and pepper and mix well until smooth. Add celery and scallions and mix gently until combined. Set aside.

Assemble and Bake

  1. Preheat oven to 400°F (200°C). Spray a 16-inch (40-centimeter) pizza pan with non-stick spray or line with Gefen Easy Baking Parchment Paper.

  2. Spread dough with fingers over pan to just less than one inch (two centimeters) from the edge, leaving a lip of dough a bit higher (make this about one inch) to form the crust.
  3. Spread tuna salad over the dough up until the raised edge. Sprinkle with cheese and top with pepper, mushrooms, and onion. Sprinkle with salt and lightly spray the entire pizza top, including the crust, with cooking spray.
  4. Place in the center of the oven and bake for 25 minutes. Remove from oven and let cool for about five minutes. Slice into eight wedges.

Credits

Photography: Moishe Wulliger

Styling: Renee Muller

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