Whenever I serve pizza for supper I always feel that it’s not really a well-balanced meal because there isn’t enough “real” protein involved. Problem solved! Adding a layer of tuna salad to this homemade dough not only makes this pizza delicious but also provides the benefit of sneaking in the missing protein creating a truly nutritious meal
Yields 1 large pizza pie; 8 slices
- 1 cup warm water
- 1 tsp sugar
- 1 packet (2¼ tsp) dry yeast
- 1 tsp salt
- 1 Tbsp oil
- 3 cups flour
- 2 7-oz (200-g) cans solid white albacore
- tuna in water
- 6 Tbsp light mayonnaise
- 1 tsp Dijon mustard
- 1 Tbsp milk
- 2 tsp lemon juice
- ¼ tsp salt
- pinch black pepper
- ¼ cup finely diced celery
- 1 Tbsp sliced scallions
- 1½ cups shredded pizza cheese (mozzarella and cheddar)
- 1 cup diced red orange and green pepper
- ½ 8-oz (225-g) can sliced mushrooms
- ¼ red onion sliced into thin rings
- salt for sprinkling
- cooking spray
Combine water and sugar in a mixer bowl. Dissolve yeast in the mixture. Let stand 5 minutes. Add salt and oil. Add flour; blend in until it forms a soft dough. Spray with cooking spray cover with a towel and allow to rise for 25–30 minutes.
Meanwhile prepare tuna salad: Mash tuna well with a fork. Add mayonnaise mustard milk lemon juice salt and pepper and mix well until smooth. Add celery and scallions and mix gently until combined. Set aside.
Preheat oven to 400°F (200°C). Spray a 16-inch (40-cm) pizza pan with nonstick spray or line with parchment paper. Spread dough with fingers over pan to just less than 1 inch (2 cm) from the edge leaving the dough a bit higher about 1 inch from the edge to form the crust.
Spread tuna salad over the dough up until the raised edge. Sprinkle with cheese and top with pepper mushrooms and onion. Sprinkle with salt and spray entire pizza top including the crust lightly with cooking spray. Place in the center of the oven and bake for 25 minutes. Remove from oven and let cool for about 5 minutes. Slice into 8 wedges.
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