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Recipe Detail Page
Grilled “Pizza al Tonno” with Tomato & Herb Salad
Early Summer 2021
What makes this pizza great is the fresh-tasting sauce, top-notch tuna and refreshing herb salad that lends a touch of brightness. This recipe can easily be doubled for four pizzas.
Makes two 12-inch (30-cm) pizzas
Pizza stone or steel
1 ball (750 g) store-bought pizza dough or
Homemade Pizza Dough (recipe follows)
Flour for dusting
1 cup (250 mL) fresh tomato sauce (look for something made by your local Italian grocer), divided
1 1/2 cups (375 mL) grated mozzarella, divided
1/2 cup (125 mL) finely grated Pecorino Romano cheese, divided
1 can (160 g) good-quality solid tuna in oil, divided
1/2 cup (125 mL) thinly sliced red onions, divided
2 tbsp (30 mL) drained capers, divided
1 tbsp (15 mL) coarsely chopped fresh oregano, divided
Salt to taste
Red pepper flakes to taste
2 cups (500 mL) fresh mixed herbs (a great mix for this pizza is 2 parts arugula to 1 part each basil and flat-leaf parsley), divided
2 tbsp (30 mL) olive oil, divided
1. Place the pizza stone on half of the grill, close the lid and preheat the grill to at least 500°F (260°C), about 20 minutes.
2. Meanwhile, divide the dough in half. On a floured surface, roll each piece into a 12-inch (30-cm) circle. (No need for a perfect circle— the bigger concern is to make sure it isn’t sticking. Knead in a bit of flour if it is.)
3. When the pizza stone is fully heated, place 1 dough circle on a lightly floured pizza peel. Top pizza with half of the tomato sauce, mozzarella, Pecorino Romano, tuna, red onions, capers and oregano. Season to taste with salt and red pepper flakes.
4. Slide the pizza onto the heated pizza stone and close the lid.
5. Cook until cheese has melted and turned deep golden, and the base of dough is crisp about 8 minutes. Top pizza with half the fresh herbs and drizzle with 1 tbsp (15 mL) olive oil.
6. Repeat the process with the second dough circle.
Makes two 12-inch (30-cm) pizzas
HOMEMADE PIZZA DOUGH
Don’t overthink pizza dough. It is easy to make and gives a real sense of accomplishment!
1 1/4 cups (310 mL) warm water (approx.), divided
1 package (8 g) traditional dry yeast
1/2 tsp (2 mL) sugar
3 cups (750 mL) all-purpose flour (approx.)
1 tbsp (15 mL) olive oil
1 tsp (5 mL) salt
1. In the bowl of a stand mixer, stir together 1/4 cup (60 mL) warm water, yeast and sugar. Let stand until mixture foams up, about 15 minutes.
2. Add flour, olive oil, salt and 1 cup (250 mL) warm water. Using the dough hook on low speed, begin to mix ingredients. As ingredients pull together, increase speed slightly until the ball forms. If the dough seems dry, add warm water 1 tbsp (15 mL) at a time; if it is too wet, add 1 tbsp (15 mL) flour at a time. Mix until dough comes off the sides of the bowl and forms a ball.
3. Remove dough and knead on a floured surface until no longer sticky but soft and pliable, about 3 minutes.
4. Place the dough back into the bowl and cover with a clean tea towel. Allow rising in a warm place until doubled in size, about 30 minutes.
5. Remove dough, form into a ball, cut in half and use immediately or wrap in plastic wrap and refrigerate for up to 48 hours.
Makes 1 1/2 lbs (680 g) pizza dough
