Tuna and Roasted Pepper Pizza
A cold, snowy day in New York inspires a delicious tuna-based pizza from Chef Bruno.
Hello again from New York City!
I was sitting at my desk and looking out the window from my office recently, and the snow began to fall once again. It was coming down rather heavily, but it looked so pretty. It was shortly after noon, and for once, the phones weren’t ringing, and everything was quiet. I started to feel a little hungry, and I’m lucky enough to work in a place where cooking your own lunch is always an option. Since it was a chilly day, I knew I needed to make a warm meal. And nothing’s better than a pizza, right?
I walked over to the refrigerator and found two items that were ready to be used: tuna and roasted red peppers. That gave me an idea for a new pizza I’ve never made before. I was missing a few products, so I took a ride to the supermarket and stocked up on everything I needed for a Tuna and Roasted Pepper Pizza. I tried it myself, and it was delicious, so I made it a couple more times and shared it with others. Everyone loved it, and I hope you will enjoy it as much as we did.
10 oz. pizza dough
1 c. marinara sauce
6½ oz. can chunk tuna, drained
and broken into chunks
7 oz. roasted sweet red peppers, drained
and cut into small strips
6 oz. mozzarella, shredded
3 oz. pistachios, crushed (for garnish)
4 oz. Parmesan cheese
Lightly grease a 13” pizza pan, then unroll the dough and transfer to the pan. Press the dough out with your hand and make the edges slightly raised. Prick with a fork. Bake in the oven at 425°F for 7 to 10 minutes, or until brown.
Spread the Parmesan and marinara sauce onto the hot crust. Top with tuna and roasted red peppers, then sprinkle on the mozzarella. Bake for 10 minutes longer, or until the cheese melts and the sauce bubbles. Garnish with pistachio nuts and enjoy!