This tuna fish pizza will transport you to the Mediterranean with fennel, olives, lemon, tomato sauce, and Parmesan cheese.
I know what you're thinking. Tuna on a pizza?! But, if you've ever enjoyed a tuna melt with tomatoes or a pasta dish with tuna and red sauce, then you know that tuna + tomatoes + carbs = something wonderful.
For my first tuna fish pizza, I tinkered with the classic Mediterranean flavors of Sicily: fennel, lemon, olive, and tomato. And whatever hesitance I had about the canned fish's versatility melted away after one bite. It's the perfect balance of salty, sweet, sour, bitter, and umami, and one of the easiest pizzas I've ever made. Seriously: You owe it to yourself to give this one a try.
Craving seafood pizza or more classic Mediterranean flavors? Here are a few others you should try:
- Dairy-Free Coconut Shrimp Pizza
- Pizza alla Puttanesca
- Classic Cacio e Pepe Pizza
- Kalamata Olive Tapenade Pizza
- Margherita Pizza
Tuna Fish Pizza with Fennel and Olives
- Cutting board and knife
- Rolling pin (optional)
- Large rimmed baking sheet or baking stone/steel
- Pizza peel (optional)
- 1 (14- to 16-ounce) ball pizza dough
- ⅔ cup New York Style Pizza Sauce (or your favorite store-bought pizza sauce)
- ½ medium fennel bulb, very thinly sliced
- 1 (5-ounce) can tuna fish packed in oil, drained
- ¼ cup halved pitted Kalamata olives
- 1 teaspoon freshly grated lemon zest
- ½ to ⅔ cup finely grated Parmigiano-Reggiano cheese
- 1 tablespoon chopped fennel fronds
- Kosher salt
- Freshly ground black pepper
- Extra-virgin olive oil, for finishing
- Preheat the oven to 500°F (if using a baking sheet) or as high as it will go (if using a baking stone/steel; place the stone/steel in the bottom third of the oven before you start preheating). Let the oven preheat for at least 30 minutes. Then, if you’re using a baking stone or steel, switch the oven to Broil on high.
- Stretch or roll out your dough to a 12- to 14-inch circle, then transfer it to an oiled or parchment-lined baking sheet or a lightly floured pizza peel (if using a baking stone/steel).
- Spread the sauce evenly on the dough, leaving a 1-inch border all around. Scatter on the fennel, then the tuna, olives, lemon zest, and Parmesan.
- Transfer the pizza to the oven and bake until the crust is golden and the cheese has browned in spots—8 to 10 minutes on the baking sheet, 6 to 8 minutes on the baking stone/steel.
- Remove the pizza from the oven. Sprinkle with the fennel fronds, drizzle with extra-virgin olive oil, and season with salt and pepper. Slice and serve.