Tuna Pizza with Dough

Tuna on pizza might sound unusual, but it’s a staple in European pizzerias. This version uses bread machine dough seasoned with rosemary and oregano as the base, then tops it with a cooked sauce of canned tuna, sauteed mushrooms, onion, and garlic bound together with tomato soup.

The tomato soup works as both sauce and binder, giving the tuna topping enough body to spread evenly without sliding off the dough. It’s a clever pantry shortcut that tastes surprisingly good.

The original recipe recommends cheddar over mozzarella, and it’s a good call. Cheddar’s sharper flavor stands up to the tuna better than mild mozzarella, which can get lost.

Kitchen Tips

• Saute the onion, mushroom, and garlic until tender but not browned. Browning adds bitterness that competes with the tuna.
• Let the topping cool slightly before spreading on raw dough. Hot topping starts cooking the dough unevenly.
• Drain the canned tuna well. Excess water makes the topping runny and the crust soggy.
• A hot oven gives the best crust. The high heat crisps the bottom before the topping soaks through.

Variations

• Add sliced black olives and capers for a Mediterranean tuna pizza.
• Use store-bought pizza dough to skip the bread machine step.
• Scatter fresh arugula over the finished pizza after baking for a peppery, fresh contrast.