Tomato sauce, mozzarella, tuna, bell pepper, gorgonzola, capers. Inspired by Peperoni from the menu of L'Oliva in Bari.
Ingredients
Preparation
- 1
Drain the canned tuna and capers. Slice the bell pepper into thin strips and sauté until tender.
Break the tuna into small pieces. Dot the gorgonzola so its intense flavor does not overpower every bite of fish and bell pepper.
- 2
Spread 80 g of the base ingredient: tomato sauce. Leave the rim free.
- 3
Before baking, spread the weighed toppings: mozzarella, tuna, bell pepper, gorgonzola, capers.
- 4
Bake according to the temperature and time appropriate for your dough and oven, until the base is cooked through and the rim is browned.
- 1
After removing, wait a minute, slice and serve warm.
Plan your whole pizza night
Baking more than one pizza? Pandough PizzaPlan ties the night together:
- Pick your Combinations and set the order you'll bake them in.
- Tick off every topping from one combined shopping list.
- On bake day, run your Mise en place to confirm everything's prepped.
- Open the preparation list so you never miss a pizza or a topping.
