Solky Bluefin Tuna Fillet and Onion Pizza Recipe

A dish full of bold and fresh flavors, with Solky bluefin tuna fillets perfectly complementing the sweetness of the onion and the freshness of cherry tomatoes. The caper powder and oregano add an aromatic finishing touch.

Solky Bluefin Tuna Fillet and Onion Pizza Recipe

Ingredients for two people:

For the dough:

• 500 g all-purpose flour (type 00)

• 350 ml water

• 5 g fresh brewer’s yeast

• 15 g salt

For the topping:

• 350 g Solky canned bluefin tuna fillets

• 300 g onion

• 150 ml vegetable broth

• 50 g dried capers (ground into powder)

• 100 g fresh date tomatoes

• 100 g fior di latte mozzarella

• Dried oregano, to taste

• Fresh basil leaves, to taste

• Italian extra virgin olive oil, to taste

Preparation

Prepare the dough:

Dissolve the yeast in water, then add the flour and salt. Knead until smooth and well combined.

Let the dough rise for 24 hours in a warm place, covered with a damp cloth.

Prepare the toppings:

In a pan, sauté the chopped onion in a drizzle of olive oil until softened.

Meanwhile, roast the date tomatoes in the oven at 180°C (350°F) with a pinch of salt and a drizzle of oil for 8–10 minutes.

Add the vegetable broth to the onion, stir, and let cook until the onion is very soft. Then blend into a smooth onion mousse.

Slice the fior di latte mozzarella into thin strips.

Assemble the pizza:

Roll out the dough on a floured surface into a thin round.

Spread the onion mousse on top, followed by the roasted tomatoes and mozzarella strips.

Bake:

Bake in a preheated oven at 250°C (480°F) for about 5 minutes, or until the crust is golden and crispy.

Finish:

Remove from the oven and top with Solky bluefin tuna fillets, caper powder, oregano, and fresh basil leaves.