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🍽️ Mini Pizzas with Tuna, Mozzarella and Pesto

715 kcal · 30 min · 4 servings

Ingredients

• 1 cube fresh yeast (42 g)
• 600 g flour
• 1 tsp salt
• 4 tbsp olive oil
• flour (for the work surface)
• 200 g artichoke hearts (can)
• 1 clove garlic
• 1.5 tbsp pine nuts
• 200 ml olive oil
• 30 g freshly grated Parmesan
• salt
• pepper (from the mill)
• 1 dash lemon juice
• 250 g tuna (can)
• 16 cherry tomatoes
• 2 balls mozzarella (approx. 125 g each)
• basil (for sprinkling)

Instructions

1. 1. Dissolve the yeast in 300 milliliters of lukewarm water.
2. 2. Mix the flour with the salt and put the mixture into a bowl.
3. 3. Make a well in the center of the flour mixture.
4. 4. Pour the yeast solution and the oil into the well.
5. 5. Process the ingredients with your hands or a dough hook to form a smooth dough.
6. 6. If the dough is too wet, add a little more flour.
7. 7. If the dough is too dry, add a little more lukewarm water.
8. 8. Knead the dough on a floured work surface for about 10 minutes.
9. 9. Let the dough rise covered in a warm place for about 1 hour.
10. 10. Drain the artichoke hearts.
11. 11. Slice 4 artichoke hearts and set them aside.
12. 12. Chop the remaining artichokes finely.
13. 13. Peel the garlic and chop it roughly.
14. 14. Toast the pine nuts in a pan without fat until golden yellow.
15. 15. Remove the pine nuts from the pan and let them cool.
16. 16. Process the cooled pine nuts, the chopped artichokes, the garlic and the oil into a pesto.
17. 17. Stir the parmesan into the pesto.
18. 18. Season the pesto with salt, pepper and lemon juice.
19. 19. Drain the tuna.
20. 20. Mash the tuna with a fork.
21. 21. Wash the tomatoes.
22. 22. Remove the stem end from the tomatoes.
23. 23. Slice the tomatoes.
24. 24. Drain the mozzarella.
25. 25. Slice the mozzarella.
26. 26. Preheat the oven to 200 degrees top and bottom heat.
27. 27. Knead the dough on a floured work surface once more.
28. 28. Divide the dough into 8 equal portions.
29. 29. Roll each portion into a round flatbread.
30. 30. Shape the edge of the dough slightly thicker.
31. 31. Place the dough flatbreads on a baking sheet lined with baking paper.
32. 32. Brush the dough flatbreads with the artichoke pesto.
33. 33. Top the pizzas with the tuna.
34. 34. Distribute the reserved artichoke slices on the pizzas.
35. 35. Place the tomato slices on the pizzas.
36. 36. Place the mozzarella slices on the pizzas.
37. 37. Salt and pepper the topped pizzas.
38. 38. Bake the pizzas in the preheated oven for about 20 minutes.
39. 39. Remove the finished pizzas from the oven.
40. 40. Sprinkle the pizzas with basil leaves.
41. 41. Serve the pizzas immediately.

Nutrition per serving

• kcal: 715
• Protein: 24 g · Fett/Fat: 42 g · Carbs: 59 g