Ingredients Print

Check off ingredients as you go

Makes 1 sheet-pan Tunisian pizza

For the dough

• 500 g (4 cups) sifted all-purpose flour (plain flour)
• 8 g (2½ tsp) active dry yeast or 20 g (0.7 oz) fresh yeast
• 1 Tbsp sugar
• 1 tsp salt
• 80 ml (⅓ cup) olive oil
• 250 ml (1 cup) warm water

For the topping (adapt to your taste)

• Tomato sauce (see below to make your own)
• 1-2 hard-boiled eggs, coarsely grated
• Artichoke hearts, sliced (optional)
• 1 white or red onion, sautéed beforehand (optional)
• Bell peppers, sliced (preferably already roasted)
• 4 small cans 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 the bowl of a stand mixer, first add the dry ingredients: flour, yeast, sugar, salt, then add the oil and water while mixing (you may not need all of it if the dough is already soft enough). Knead for about 10 minutes, cover and let rest for 30 minutes.

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

2. Prepare the topping, then place the dough on a baking sheet lined with parchment paper. Spread a generous layer of tomato sauce, then arrange the sliced artichokes and the onion.
3. Bake for about 20 minutes. Straight out of the oven, add the flaked tuna (or the anchovies), the grated egg and the olives. Then finish with a drizzle of olive oil. Serve warm or cold.

If you’re putting together a Tunisian aperitif spread, you can also make tuna bricks or banatages - potato croquettes

Tips

• It’s best to add the tuna, egg and olives after baking, as directed, because these ingredients dry out quickly. The whole charm of this pizza lies precisely in the soft texture of both the crust and the topping.

• These pizzas are also a big hit in mini version; they need 5 minutes less in the oven and are perfect for an aperitif, a buffet dinner or as kemias (Tunisian appetizer nibbles)! With this amount of dough, you can make 15 mini pizzas.

• I often use Mutti ‘Passata’ tomato purée. It’s very good quality and its texture is perfect for pizzas.

• If you’d like to make the tomato sauce yourself: sauté a chopped onion and some garlic, then add a can of tomato paste, 1 can of finely crushed tomatoes and a sugar cube, and pour in a drizzle of olive oil. Cook, covered, for 30 minutes.

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

• With the same dough, you can make a delicious pissaladière from Nice (a thick onion and anchovy tart).