Tuna Pizza with Lemon and Dill

Course: Brunch, Main Course

Cuisine: North American

Prep Time: 30

Cook Time: 15

Total Time: 45

Servings: servings

Calories: 979kcal

Author: Lord Byron's Kitchen

A quick and easy homemade pizza crust, topped with tuna salad made with fresh dill and lemon, then baked to perfection with gooey mozzarella cheese; original, unique, and delicious!

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Ingredients

For the Dough:

3/4 cup warm tap water, 110 degrees
1 teaspoon active dry yeast
1 1/2 tablespoons olive oil
1 teaspoon sugar
2 1/4 cups all purpose flour
1/2 teaspoon salt

For the Pizza:

6 ounces tuna packed in water, very well drained (see post for details)
1 cup mayonnaise
1/4 cup fresh dill (plus more for garnish)
1/2 cup grated parmesan cheese
2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 cups shredded mozzarella cheese
1 large egg
1 tablespoon water
non-stick cooking spray

Instructions

For the Dough:

Fill a metal mixing bowl with hot tap water and set aside for a few minutes. This will temper the bowl and help to ensure the yeast will properly activate. While you're waiting for the bowl to warm, preheat the oven to 500 degrees - not broil, but degrees.
Pour the hot water out of the bowl and wipe the bowl dry. Add the warm tap water and the yeast. Using a rubber spatula, gently stir the yeast into the water for no more than 5-10 seconds. Set aside and let the yeast bubble and foam for at least 3 minutes.
Sift together 2 cups of the flour, salt, and sugar.
Add the olive oil to the yeast and water mixture. Stir for a few seconds. Pour in the entire flour mixture and stir with a rubber spatula until the liquid is absorbed.
Sprinkle your clean counter top with a little flour and empty the dough out. Knead the dough together for 4-5 minutes until a dough ball is formed. Place the dough back into the metal mixing bowl, cover with a tea towel, and set the bowl onto the top of your preheating oven. (Don't place the bowl on a burner, just on the surface of the oven. The heat will help the dough to proof.) Let the dough sit for five minutes.

For the Pizza:

In a mixing bowl, whisk together the mayonnaise, lemon juice, dill, salt, and ground black pepper.
Add in the tuna and parmesan. Fold into the mayonnaise mixture until well combined. Set aside.
Lightly spray a 14 inch pizza pan with non-stick cooking spray and set aside.
When the dough is ready, lightly flour a flat surface, and using a floured rolling pin, roll the dough into a round shape. Place the dough onto the pizza pan and push the dough with the palm of your hands outward. Do not push or pull the edge of the dough. This will allow the dough to bake into a puffy outer crust.
Next, whisk the egg and the tablespoon of water together. Using a pastry brush, lightly brush the perimeter of the dough.
Spread 1/2 of the tuna mixture evenly over the pizza, leaving about 1/2 inch perimeter.
Evenly distribute the cheese over the pizza. Avoid placing cheese on the egg washed perimeter.
Next, sprinkle over the parmesan cheese.
Lastly, randomly dollop teaspoons of the remaining tuna mixture over the top of the pizza.
Bake for 10 minutes. Turn the oven to broil and broil the pizza until lightly golden brown. Remove from oven. Garnish with more fresh dill, if using, and slice into 8 wedges. Serve immediately. Enjoy!

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