Summary

Ingredients

• 2 egg (s)
• 0.5 ½ cube yeast
• 400 g flour
• Teaspoon salt
• 5 tablespoon olive oil
• 1 can tuna, in oil (20 ml)
• 1 glass capers, (30 g)
• 2 onions)
• 2 medium tomato (s)
• 150 g mozzarella
• 3 tablespoon tomato paste
• Flour for rolling out and for dusting the baking pan

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Instructions

1. Hard boil the eggs.
2. Dissolve the yeast in 200 ml of lukewarm water. Knead with the flour, 1 teaspoon salt and oil and leave to rise in a warm place for 45 minutes.
3. Drain the tuna and capers. Cut the onions into rings. Chop the tomatoes, eggs and mozzarella into small pieces.
4. Knead the dough and roll it out on a floured surface into a rectangle of 30 x 40 cm. Brush one half of the dough with tomato paste, leaving the edge free. Top with torn tuna, capers, onions, tomatoes and mozzarella. Brush the edges of the pastry with water. Fold the free half of the dough over the filling and press down on the edges. Let rise for another 15 minutes on a tray dusted with flour. Mix 3 tablespoons of water with 1/2 teaspoon of salt and brush the pizza with it.
5. Bake in the preheated oven with top / bottom heat 200 degrees, convection 175 degrees, gas mark 3 for about 25 minutes.