Recipe Re-visit: Beer-based Pizza with Tuna and Pine Nuts

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

Method:

  • 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!

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3 Responses to Recipe Re-visit: Beer-based Pizza with Tuna and Pine Nuts

  1. Such an original and interesting pizza. The dough doesn’t need any resting time?

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