Tuna-and-Tomato Pizza with Aioli

Name: Tuna-and-Tomato Pizza with Aioli
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 2 teaspoons active dry yeast; 237 milliliters torn arugula; 59 milliliters torn basil leaves; 532 milliliters all-purpose flour; 1 garlic clove, mashed in a mortar; 1 Tbsp fresh lemon juice; 79 milliliters mayonnaise; 1 Tbsp extra-virgin olive oil, plus more for brushing; 2 Tbsps extra-virgin olive oil; 1 medium onion, thinly sliced; 2 larges plum tomatoes, thinly sliced; 3 Tbsps rye flour; 4 servings Salt; 2 teaspoons fine sea salt; 118 milliliters canned Italian tuna packed in olive oil, drained and coarsely flaked; 59 milliliters warm water; 177 milliliters cold water

Tuna-and-Tomato Pizza with Aioli might be just the main course you are searching for. This recipe makes 4 servings with 568 calories, 16g of protein, and 27g of fat each. This recipe covers 23% of your daily requirements of vitamins and minerals. It is a good option if you're following a dairy free and pescatarian diet. This recipe is typical of Mediterranean cuisine. A mixture of onion, olive oil, flour, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes approximately 3 hours.

Instructions

In a bowl, mix the warm water and yeast; let stand until foamy, 5 minutes. Stir in the cold water, 3 tablespoons of the all-purpose flour and the rye flour. Cover and let stand until bubbly, 30 minutes.

Ingredients you will need

All Purpose Flour

Rye Flour

Water

Yeast

Equipment you will use

Bowl

Stir in the remaining 2 1/4 cups of flour, the olive oil and salt. Turn the dough out onto a lightly floured work surface and knead until soft and smooth.

Ingredients you will need

Olive Oil

Dough

All Purpose Flour

Salt

Transfer the dough to a large oiled bowl, cover with plastic wrap and let stand until doubled in bulk, about 1 1/2 hours.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

Bowl

Preheat the oven to 500 and set a pizza stone on the bottom of the oven. On a floured work surface, punch the dough down and divide into thirds. Shape each piece into a ball. Cover 2 pieces with plastic wrap and let stand for 15 minutes. Wrap the remaining piece in plastic and freeze for later use.

Ingredients you will need

Dough

Punch

Wrap

Equipment you will use

Plastic Wrap

Pizza Stone

Oven

In a small bowl, combine the garlic with the lemon juice and mayonnaise. Season the aioli with salt.

Ingredients you will need

Lemon Juice

Mayonnaise

Garlic

Aioli

Salt

Equipment you will use

Bowl

In a medium skillet, heat the 1 tablespoon of olive oil.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the onion, cover and cook over moderate heat, stirring occasionally, until softened, 8 minutes. Season with salt.

Ingredients you will need

Onion

Salt

Generously flour a pizza peel. On a lightly floured work surface, roll out or stretch 1 ball of dough to a 12-inch round.

Ingredients you will need

Dough

All Purpose Flour

Roll

Transfer the round to the pizza peel and brush the dough with olive oil. Scatter half of the onion, tomatoes and tuna over the pizza and slide onto the hot stone.

Ingredients you will need

Olive Oil

Tomato

Dough

Onion

Tuna

Bake the pizza for about 7 minutes, until crisp and bubbling.

Equipment you will use

Oven

Remove from the oven and drizzle the pizza with half of the aioli. Top with half of the basil and arugula, cut into wedges and serve. Repeat with the remaining dough and toppings.

Ingredients you will need

Arugula

Aioli

Basil

Dough

Equipment you will use

Oven

Equipment

Ingredients

Servings:

2teaspoons

active dry yeast 237milliliters

torn arugula 59milliliters

torn basil leaves 532milliliters

all-purpose flour 1

garlic clove, mashed in a mortar 1Tbsp

fresh lemon juice 79milliliters

mayonnaise 1Tbsp

extra-virgin olive oil, plus more for brushing 2Tbsps

extra-virgin olive oil 1medium

onion, thinly sliced 2larges

plum tomatoes, thinly sliced 3Tbsps

rye flour 4servings

Salt 2teaspoons

fine sea salt 118milliliters

canned Italian tuna packed in olive oil, drained and coarsely flaked 59milliliters

warm water 177milliliters

cold water

Recommended wine: Merlot, Pinot Noir, Rose Wine

Tuna works really well with Merlot, Pinot Noir, and rosé Wine. Though fish is often paired with white wine, 'meatier' fish like tuna can absolutely go with red wine. A Rosé will also pair nicely, particularly if your tunan is prepared with ingredients better suited to a white wine. One wine you could try is Director's Merlot. It has 5 out of 5 stars and a bottle costs about 21 dollars.