Pizza Tuna Melt

A tuna melt meets a margherita pizza on a pita bread crust. Oil-packed tuna gets spread over olive oil-drizzled pitas, topped with mozzarella, a thick tomato slice, and fresh basil, then baked at high heat until the cheese is bubbly and golden. It takes about 10 minutes in a hot oven.

Using tuna packed in oil rather than water keeps it moist and rich during the high-heat bake. Water-packed tuna dries out quickly at this temperature and goes chalky.

Pita bread makes an ideal thin crust. It’s sturdy enough to hold the toppings without going soggy, and the edges crisp up nicely in the hot oven.

Kitchen Tips

• Let the melts cool for a few minutes before eating. The cheese and tuna retain serious heat.
• Use thick tomato slices so they don’t completely cook down and disappear during baking.
• Fresh basil is a must here. Dried basil can’t deliver the same bright, aromatic punch on a simple pizza like this.
• Drizzle the olive oil on the pita before and after topping for maximum flavor.

Variations

• Add sliced black olives or capers for a Mediterranean touch.
• Use provolone instead of mozzarella for a sharper, smokier melt.
• Scatter fresh arugula over the top after baking for a peppery finish.