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🍕 Tuna Pizza

1072 kcal · 30 min · 4 servings

Ingredients

• 0.5 cube fresh yeast (21 g)
• 400 g flour
• 1 tsp salt
• 1 tbsp dried rosemary
• 3 tbsp olive oil
• flour (for the work surface)
• 1 large red onion
• 100 g leek
• 150 g broad beans (can)
• 360 g tuna (in its own juice, can)
• 4 sprigs rosemary
• 8 garlic cloves
• 4 tbsp olive oil
• 100 g Emmental
• salt
• pepper (from the mill)
• 250 g processed cheese
• 4 tbsp milk
• 2 tbsp chive rings

Instructions

1. 1. Dissolve the yeast in 200 milliliters of lukewarm water.
2. 2. Mix the flour with the salt and the rosemary.
3. 3. Pour the flour mixture onto a work surface and form a mound.
4. 4. Press a well into the center of the flour.
5. 5. Pour the yeast water and the oil into the well.
6. 6. Knead the ingredients together with your hands to form a smooth dough.
7. 7. If the dough seems too dry, add a little more lukewarm water.
8. 8. If the dough is too sticky, knein in a little more flour.
9. 9. Knead the dough on a lightly floured surface for about 10 minutes.
10. 10. Place the dough back into the bowl.
11. 11. Cover the bowl.
12. 12. Let the dough rise in a warm, draft-free place for about 1 hour.
13. 13. Peel the onion while the dough is rising.
14. 14. Halve or quarter the onion.
15. 15. Cut the onion into thin strips.
16. 16. Wash the leek.
17. 17. Remove the tough ends from the leek.
18. 18. Slice the leek into thin rings.
19. 19. Drain the beans.
20. 20. Drain the tuna.
21. 21. Pluck the rosemary into small sprigs.
22. 22. Peel two garlic cloves.
23. 23. Just crush the remaining garlic cloves slightly.
24. 24. Preheat the oven to 220 degrees Celsius fan-assisted.
25. 25. Line four baking sheets with baking paper.
26. 26. Place the rosemary and the garlic cloves with skin on the edges of the baking sheets.
27. 27. Shape the dough into four balls.
28. 28. Knead the dough balls well again.
29. 29. Roll out the dough balls on a floured surface into flatbreads.
30. 30. Ensure the flatbreads have a diameter of about 24 centimeters.
31. 31. Place the dough flatbreads onto the prepared baking sheets.
32. 32. Brush each flatbread with one tablespoon of olive oil.
33. 33. Season the flatbreads with salt and pepper.
34. 34. Sprinkle the flatbreads thinly with Emmental cheese.
35. 35. Pre-bake the pizzas in the oven for 10 to 15 minutes.
36. 36. Remove the pizzas when they are light brown and crispy.
37. 37. Put the processed cheese and the milk into a small saucepan.
38. 38. Melt the processed cheese with the milk until creamy.
39. 39. Take the pre-baked pizzas out of the oven.
40. 40. Remove the baking paper from the pizzas.
41. 41. Spread the processed cheese and milk mixture over the pizzas.
42. 42. Distribute the tuna over the pizzas.
43. 43. Distribute the onion strips over the pizzas.
44. 44. Distribute the leek rings over the pizzas.
45. 45. Distribute the beans over the pizzas.
46. 46. Sprinkle the pizzas with chives.
47. 47. Serve the pizzas immediately.

Nutrition per serving

• kcal: 1072
• Protein: 49 g · Fett/Fat: 60 g · Carbs: 84 g