Ingredients

Check off ingredients as you go

For 1 pizza sheet

For the dough

• 500g (4 cups) sifted flour
• 8g dry yeast or 1 cube fresh yeast (20g)
• 1 tbsp sugar
• 1 tsp salt
• 80ml (⅓ cup) olive oil
• 250ml (1 cup) warm water

For the toppings (adapt to your taste)

• Tomato sauce (see below for homemade)
• 1 to 2 hard-boiled eggs, coarsely grated
• Artichoke hearts in strips (optional)
• 1 white or red onion, previously sautéed (optional)
• Bell pepper strips (preferably already roasted)
• 4 small cans of tuna in water (or anchovies)
• 1 handful pitted black and/or green olives
• 1 handful capers
• olive oil

If you change the number of serving, consider adjusting cooking times!

1. In a large bowl or stand mixer bowl, pour the dry ingredients first - flour, yeast, sugar, salt, then add the oil and water while mixing (you may not need all the water if the consistency is soft enough). Knead for about 10 minutes, cover and let rest 30 minutes.

Preheat the oven to 210°C (410°F) convection.

2. Prepare the toppings, then place the dough on a baking sheet lined with parchment paper. Spread a generous layer of tomato sauce, arrange the artichoke strips and onion.
3. Bake for about 20 minutes. When it comes out of the oven, add the flaked tuna (or anchovies) and grated egg, the olives. Drizzle with olive oil. Serve warm or cold.

If you’re hosting a Tunisian appetizer spread, you can also prepare tuna bricks or banatages - potato croquettes

Tips

• It’s best to add the tuna, egg and olives after baking as indicated, since these are ingredients that dry out quickly. The charm of this pizza lies precisely in the moist texture of both the dough and the toppings.

• These pizzas are also wonderful in mini versions - they’ll need 5 minutes less baking time and are perfect for appetizers, buffets or kémias! With this amount of dough, you can make 15 mini pizzas.

• I often use Mutti’s ‘Passata’ tomato purée. It’s excellent quality and the texture is perfect for pizza.

• If you want to make homemade tomato sauce - sauté a chopped onion and garlic, then add a can of tomato paste, 1 can of crushed tomatoes and a sugar cube, drizzle with olive oil. Cook covered for 30 minutes.

• If you find the tomato sauce has been absorbed, you can add a bit more along with the toppings, 5 minutes before the end of baking.

• With the same dough, you can make a delicious Niçoise pissaladière.