Summary

Ingredients

• 3 large cans tomato (s), peeled
• 1 cube yeast
• 1 kg flour
• 4 teaspoons garlic clove (s), chopped, out the glass
• 0.25 liter ¼ oil (sunflower)
• 0.25 liter ¼ water, warm
• 500 g cheese (Gouda), sliced
• 1 pinch (s) salt
• 3 cans tuna, in oil
• 4 medium onion (s), also more
• Pizza seasoning

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Instructions

1. Preheat the oven to 200 degrees (convection or top-bottom heat).
2. Peel 4-6 medium-sized onions and cut into thin slices. Drain the tomatoes, put them in a bowl and mash them with your hands to a loose mass so that you can still see small pieces of the tomato. Mix with the garlic. After a while, water settles on the top, which you can pour off in between, as the tomatoes lose a lot of liquid.
3. For the dough, put approx. 800 g flour in a bowl. Crumble the yeast, add it. Then add the oil, salt and water and knead into a dough with your hands until no more dough remains on your hands. If it still sticks, add a little flour. Then put the dough in a large saucepan with cold water so that the water covers the dough by about 5 cm. After approx. 15 - 30 minutes the dough rises in the water and must be kneaded with a little flour immediately (again, it must not stick).
4. Then roll out the dough and place on a greased baking sheet so that the whole sheet is covered. Spread the gouda slices on the dough so that each cheese slice is flush with the other. Then distribute the tomato mixture on the cheese. Pour off the excess water beforehand, otherwise the pizza could become soggy. Spread the onion slices generously over the tomato mixture.
5. Bake the pizza for 20 minutes. Remove, spread the tuna on top and bake for another 5 minutes.
6. Anyone can then season their own pizza with the pizza spice, as many prefer it without the spice.