Please enter the email you’re using for this account.
Dairy
Medium
1 Hour, 15 Minutes
Diets 
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.
1 cup warm water
1 teaspoon sugar
2 and 1/4 teaspoons Gefen Dry Yeast
1 teaspoon salt
1 tablespoon oil
3 cups flour
2 (7-ounce/200-gram) cans Gefen Tuna
6 tablespoons Gefen Light Mayonnaise
1 teaspoon Haddar Dijon Mustard
1 tablespoon milk
2 teaspoons lemon juice
1/4 teaspoon salt
pinch of black pepper
1/4 cup finely diced celery
1 tablespoon sliced scallions
1 and 1/2 cups shredded pizza cheese (mozzarella and cheddar)
1 cup diced red, orange, and green pepper
1/2 an 8-ounce (225-gram) can sliced mushrooms
1/4 red onion, sliced into thin rings
salt, for sprinkling
Combine water and sugar in a mixer bowl. Dissolve yeast in the mixture. Let stand five minutes.
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.
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.
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Spray a 16-inch (40-centimeter) pizza pan with non-stick spray or line with Gefen Parchment Paper.
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.
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.
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.
Photography: Moishe WulligerStyling: Renee Muller
How Would You
Rate this recipe?
Please log in to rate
yum!!!
Absolutely delicious!