There are now so many recipes on this blog that I thought I would make these recipe re-visits a regular occurrence.
I first made this pizza four years ago and I still remember how tasty it was. The dough is made with beer and you can basically put any toppings on it – you don’t have to use tuna or pine nuts if you don’t like them.
If you are a regular to Recipe Adaptors then you will know that I always encourage you to buy responsibly caught tuna if it fits in your budget.
Ingredients – serves 2-4:
2 cups plain (all purpose) flour
- 1/2 teaspoon table salt
- 3 tbsp olive oil
- 1 egg, lightly beaten
- 1/2 cup light-coloured beer (such as a lager or pilsner)
- 2 tbsp basil pesto
- 225g/8 oz canned tuna in spring water, drained & flaked
- 1/4 cup pine nuts
- 1/4 cup cheese, grated (such as cheddar or mozzarella)
- 2 tbsp parmesan cheese, finely grated, plus a little extra to serve
- fresh basil leaves, optional, to serve
- Heat your oven to 200C/180C fan forced/390F and lightly grease your pizza pan.
- Put the flour and salt into a medium bowl and stir to mix.
- Add the oil, egg and beer to the flour and then use a flat-bladed knife to mix until the dough starts to come together. If the mixture is a little dry, add a few more drops of beer gradually until you can bring the dough together with your hands.
- Knead the dough for a few seconds until smooth but do not knead too much.
- Use your hands to form the dough into a circle and then spread over your pizza pan to form the base.
- Spread the basil pesto over the pizza base, then scatter over the tuna and pine nuts.
- Sprinkle both types of the grated cheese evenly over the other toppings.
- Cook for 22-25 minutes or until the base is golden around the edges.
- Remove from the oven and place on your serving plate. Scatter over the extra parmesan cheese and fresh basil leaves, if using.
Serve and enjoy!