Pizza with Tuna, Basil, & Pine Nuts
Yield
1 pizzaPrep
4 hrsCook
55 minReady
5 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
yeast, active dry
|
|
| ¾ | cup |
water
lukewarm |
|
| 1 ½ | cups |
gluten flour
|
* |
| 1 | pinch |
salt
|
*
|
| 1 ½ | tablespoons |
olive oil, extra-virgin
|
|
| 1 ½ | pounds |
tomatoes
fresh |
|
| 3 | tablespoons |
olive oil, extra-virgin
|
|
| 1 | each |
onions
thinly sliced |
|
| 1 | cloves |
garlic
peeled and minced |
|
| 2 | cans |
tuna fish
6 ounces each, drained |
* |
| 1 | x |
kosher salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 8 | tablespoons |
pine nuts
lightly toasted |
|
| 1 | x |
basil
fresh |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
yeast, active dry
|
|
| 177 | ml |
water
lukewarm |
|
| 355 | ml |
gluten flour
|
* |
| 1 | pinch |
salt
|
*
|
| 23 | ml |
olive oil, extra-virgin
|
|
| 680.4 | g |
tomatoes
fresh |
|
| 45 | ml |
olive oil, extra-virgin
|
|
| 1 | each |
onions
thinly sliced |
|
| 1 | cloves |
garlic
peeled and minced |
|
| 2 | cans |
tuna fish
6 ounces each, drained |
* |
| 1 | x |
kosher salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 1.2E+2 | ml |
pine nuts
lightly toasted |
|
| 1 | x |
basil
fresh |
*
|
Directions
Pizza Dough: Combine the yeast with ¼ cup of water.
Cover and leave until double in volume.
If the mixture does not rise, throw it away and use a fresh package of yeast.
If using a food processor, fit the bowl with a steel blade and put the flour, salt, olive oil, yeast mixture, and remaining water into the bowl.
Process until the dough forms a ball, about 20 seconds.
Place the dough on a smooth surface and knead for a couple of minutes, adding more flour if the dough is too sticky.
If using the hand method, combine the flour and salt and place the mixture on a smooth working surface.
Make a well in the center and add the yeast mixture, olive oil, and remaining water.
Gradually work the flour into the liquid, using a wooden spoon.
When the dough is too stiff to work with the spoon, knead until smooth and shiny, about 8 to 10 minutes.
Add more flour if the dough gets too sticky.
Put the dough in a large mixing bowl.
Cover with a damp cloth or plastic wrap and let rise for 2 to 2½ hours in a warm place until tripled in size.
Punch down the dough, sprinkle with flour, and knead for a minute.
If not using until the next day, place in a bowl, cover, and refrigerate.
Grease a 12-inch pizza pan with oil.
Roll out the dough with a floured rolling pin directly onto the pizza pan.
Brush with olive oil.
Let rise for 1 hour.
The pizza is now ready for filling.
Pizza: Preheat oven to 400℉ (200℃).
Peel the tomatoes either by placing them in boiling water for a few minutes or by charring them over a gas flame or under a broiler.
Slip off the skins while the tomatoes are still warm.
Heat 2 tablespoons of the oil in a large frying pan and soften the onion without browning it.
Add the garlic and the tomatoes.
Cook for about 20 minutes over medium heat, until the tomatoes are soft and the sauce has thickened.
Add the tuna fish and mix thoroughly.
Season with salt and pepper.
Spread the filling evenly over the pizza dough.
Sprinkle with the pine nuts and the remaining oil.
Bake for 25 to 30 minutes, or until done.
Sprinkle with the basil and serve.
