Scottish Tuna and Onion Pizza

Ingredients

In this Scottish adaptation of the Italian Pizza tonno e cipolla, we incorporate Scottish flavors and ingredients. Instead of the traditional thin crust, we use a thicker crust to give it a heartier feel. The toppings remain the same, with the addition of caramelized onions to enhance the sweetness. This Scottish version adds a touch of warmth and richness to the original dish. We alse have the original recipe for Pizza tonno e cipolla, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon (5g) instant yeast 1 teaspoon (5g) instant yeast
• 1 teaspoon (5g) salt 1 teaspoon (5g) salt
• 1 tablespoon (15ml) olive oil 1 tablespoon (15ml) olive oil
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 1/2 cup (120ml) tomato sauce 1/2 cup (120ml) tomato sauce
• 1 cup (150g) canned tuna, drained 1 cup (150g) canned tuna, drained
• 1 large onion, thinly sliced and caramelized 1 large onion, thinly sliced and caramelized
• 1 cup (100g) grated Scottish cheddar cheese 1 cup (100g) grated Scottish cheddar cheese
• Freshly ground black pepper, to taste Freshly ground black pepper, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 45g, 4g
• Protein: 15g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, yeast, and salt. Make a well in the center and add the olive oil and warm water. Mix until a dough forms.
2. 2.
   Transfer the dough to a floured surface and knead for about 5 minutes, until smooth and elastic. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise for 1 hour, or until doubled in size.
3. 3.
   Preheat the oven to 220°C (425°F).
4. 4.
   Punch down the dough and roll it out into a circle or rectangle, depending on your preference. Transfer the dough to a greased baking sheet.
5. 5.
   Spread the tomato sauce evenly over the dough, leaving a small border around the edges.
6. 6.
   Scatter the drained tuna and caramelized onions over the sauce. Sprinkle the grated Scottish cheddar cheese on top. Season with freshly ground black pepper.
7. 7.
   Bake in the preheated oven for 15-20 minutes, or until the crust is golden and the cheese is melted and bubbly.
8. 8.
   Remove from the oven and let it cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Caramelized onions — To caramelize the onions, cook them slowly over low heat until they turn golden brown and sweet. This process can take around 30 minutes, but it's worth the effort for the rich flavor they add to the pizza.

Tips & Tricks

• For an extra Scottish touch, you can sprinkle some chopped fresh dill or chives on top of the pizza before serving.
• If you prefer a spicier kick, add a pinch of crushed red pepper flakes to the tomato sauce.
• Feel free to experiment with different types of Scottish cheese, such as Scottish smoked cheese or Scottish blue cheese, to add unique flavors to your pizza.
• If you're short on time, you can use store-bought pizza dough instead of making it from scratch.
• Leftover pizza can be enjoyed cold or reheated in the oven for a few minutes to regain its crispiness.

Serving advice

Serve the Scottish Tuna and Onion Pizza hot, straight from the oven. Cut it into slices and enjoy it as a main course or as part of a buffet-style meal. Pair it with a fresh green salad or some pickles for a complete Scottish dining experience.

Presentation advice

To enhance the presentation of the Scottish Tuna and Onion Pizza, sprinkle some chopped fresh parsley or basil on top before serving. The vibrant green herbs will add a pop of color and freshness to the dish.