Tuna and red onion pizza with oregano

Ingredients

For 1 serving

• All-purpose flour50 g
• Whole wheat flour40 g
• Active dry yeast2 g
• Tomato passata80 g
• Canned tuna in water100 g
• Red onion50 g
• Light mozzarella40 g
• Extra virgin olive oil1 teaspoon
• Dried oregano1 pinch
• Saltto taste

Contains: gluten, lactose, fish,

Method

1. In a bowl dissolve the dried yeast in lukewarm water, about two-thirds of the weight of the flour. Add the 00 flour and the wholemeal flour and the oil and finally a pinch of salt, then knead on the worktop for 8 minutes, until smooth and elastic.
2. Shape it into a ball, put it in a covered bowl and leave it to rise for 90 minutes in a warm place, until doubled in size.
3. Half an hour before the end of the rise, preheat the oven to its maximum, 250 °C (conventional), with a baking tray inside to heat up. Meanwhile peel the red onion and slice it very thinly; tear the light mozzarella and let it drain; drain the tuna well; season the tomato passata with salt.
4. Turn the dough out onto a sheet of baking paper and push it out with your fingertips from the centre outwards into a thin disc, leaving the edge slightly thicker. Top with the passata, mozzarella, onion and dried oregano.
5. Slide the pizza on its paper onto the hot tray and bake at 250 °C for 12 minutes, until the edge is golden and the onion soft.
6. Straight out of the oven, scatter the flaked tuna over, so it stays moist.