Tuna, Olive and Red Onion Pizza

A proper Italian classic - Pizza Tonno with tinned tuna, black olives and sweet sizzled onions. This is the kind of pizza you find in every neighbourhood pizzeria in Italy, and for good reason. The tuna breaks apart into savoury flakes, the olives add a salty punch, and the onion softens into something almost sweet.

The secret is to sizzle the tuna, onion and olives together in a cast iron dish before topping the pizza. This lets the flavours meld and the onion soften, so everything hits the pizza already tasting like it belongs together. Quick, satisfying, and proof that a tin of tuna can become something special.

Ingredients

• 1 pizza dough ball
• 50g tomato pizza sauce
• 100g fresh mozzarella, torn into pieces
• 1 tin tuna in olive oil (drained)
• Half a white onion, sliced
• 5 pitted black olives
• Olive oil
• Semolina for dusting
• Salt and pepper

Method

1. Fire your pizza oven to 400 to 450 degrees.
2. In a cast iron dish, heat a drizzle of olive oil and sizzle the sliced onion and drained tuna for a couple of minutes. Add the black olives and cook for another 2 minutes until everything is fragrant and the onion has softened.
3. Stretch the dough on a semolina-dusted surface to about 12 inches.
4. Spread the tomato sauce evenly over the base, leaving about 1cm for the crust. Scatter the mozzarella and drizzle with olive oil.
5. Spoon the tuna, onion and olive mixture over the top. Season with salt and pepper.
6. Slide into the oven and bake for 60 to 90 seconds, turning frequently for an even cook.
7. Serve immediately.