How to Make the Best Tuna and Sweetcorn Pizza
Homemade tuna and sweetcorn pizza.
Ingredients
Pizza Dough
- 450g Plain flour
- 225ml Water
- 7g Yeast
- 2 tbsp Olive oil
- 1 tsp Caster sugar
- 1 tsp Salt
Pizza Sauce
- 200g Chopped tomatoes
- 1 tbsp Tomato puree
- 1 Garlic clove
- 1 tsp Oregano
Pizza Toppings
- 150g Canned tuna (drained)
- 150g Canned sweetcorn (drained)
- 200g Mozzarella (grated)
- Drizzle of chilli or garlic oil (optional)
Instructions
- Preheat the oven to the highest temperature (around gas mark 9/245℃/475℉) and place two pizza trays in the oven to heat up.
- Mix the flour, yeast, sugar, salt, and olive oil in a large mixing bowl. Add 225ml of warm water and mix to form a dough. Lightly dust your kitchen bench with flour and knead the dough for a few minutes. Place under your mixing bowl to rest while you prepare the toppings.
- Add the chopped tomatoes, tomato puree, garlic, and oregano to a blender. Season with salt and pepper to taste. Pulse a couple of times until mixed.
- Remove the dough from under the bowl and cut in half. Lightly dust the work surface again and roll the dough into a pizza shape. Place on grease-proof paper and repeat for the other pizza dough. Prick each pizza dough with a fork several times to avoid the pizza bloating. Place the pizzas in the oven and cook for 5 minutes, then switch over the pizzas and cook for a further 5 minutes. Remove the pizzas from the oven. Lower the temperature to gas mark 6/200℃/400℉.
- Evenly spread the pizza sauce between the two pizzas. Top evenly with the tuna and sweetcorn. Sprinkle the mozzarella cheese across the toppings and drizzle with chili or garlic oil if you are using it. Put the pizzas back in the oven and cook for 7-8 minutes and then switch the pizzas over, and cook for a further 7-8 minutes until the cheese is golden brown. Serve and enjoy.