Javanese Tuna Pizza

Ingredients

In the Javanese adaptation of Pizza al tonno, the traditional Italian flavors are enhanced with Javanese spices and ingredients. The tomato sauce is infused with Javanese spices such as turmeric, galangal, and lemongrass, giving it a distinctively spicy and aromatic profile. The toppings include locally sourced vegetables such as bean sprouts, long beans, and Indonesian basil, adding a fresh and vibrant element to the pizza. The use of tuna as the main protein reflects the coastal influence of Javanese cuisine, where seafood is widely enjoyed. We alse have the original recipe for Pizza al tonno, so you can check it out.

• 1 pizza crust (store-bought or homemade) 1 pizza crust (store-bought or homemade)
• 200g (7 oz) canned tuna, drained 200g (7 oz) canned tuna, drained
• 1 cup (240ml) Javanese tomato sauce 1 cup (240ml) Javanese tomato sauce
• 1 cup (150g) bean sprouts 1 cup (150g) bean sprouts
• 1 cup (150g) long beans, thinly sliced 1 cup (150g) long beans, thinly sliced
• 1 cup (30g) Indonesian basil leaves 1 cup (30g) Indonesian basil leaves
• 1 red chili, thinly sliced 1 red chili, thinly sliced
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon galangal powder 1 teaspoon galangal powder
• 1 stalk lemongrass, bruised 1 stalk lemongrass, bruised
• Salt and pepper to taste Salt and pepper to taste
• Olive oil for brushing Olive oil for brushing

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1.5g
• Carbohydrates (total, sugars): 40g, 5g
• Protein: 20g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a small saucepan, heat the Javanese tomato sauce over medium heat. Add turmeric powder, galangal powder, lemongrass, salt, and pepper. Simmer for 10 minutes to allow the flavors to meld together.
3. 3.
   Roll out the pizza crust on a baking sheet or pizza stone. Brush the crust with olive oil.
4. 4.
   Spread the Javanese tomato sauce evenly over the crust, leaving a small border around the edges.
5. 5.
   Scatter the drained tuna over the sauce, followed by the bean sprouts, long beans, Indonesian basil leaves, and sliced red chili.
6. 6.
   Bake the pizza in the preheated oven for 12-15 minutes, or until the crust is golden and crispy.
7. 7.
   Remove from the oven and let it cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Tuna — Make sure to drain the canned tuna well to remove excess liquid and achieve a crispier pizza.

Tips & Tricks

• For an extra kick of heat, add more sliced red chili or sprinkle some chili flakes on top before baking.
• Experiment with different Javanese spices and herbs to customize the flavor profile according to your preference.
• If you prefer a thicker crust, use a pre-made pizza dough and adjust the baking time accordingly.
• Serve the Javanese Tuna Pizza with a side of sambal, a traditional Indonesian chili sauce, for an added burst of flavor.
• Leftover Javanese Tuna Pizza can be enjoyed cold as a delicious snack or reheated in the oven for a few minutes to regain its crispiness.

Serving advice

Serve the Javanese Tuna Pizza hot, straight from the oven. Cut it into slices and garnish with additional Indonesian basil leaves for a fresh and aromatic touch.

Presentation advice

To enhance the presentation, sprinkle some toasted sesame seeds or crushed peanuts on top of the pizza before serving. The added texture and nutty flavor will elevate the overall experience.