Tuna Mini-Pizzas with basil crunch and white wine balsamic vinegar cream

To prepare the mini pizza bases, mix 500 gr flour with a little salt. Add oil and water slowly. Knead well until obtaining a compact and homogeneous dough. Set aside.

Peel the tomatoes, dice and put them in a strainer to drain water.

To prepare the tomato sauce, chop the onions, pepper and a garlic clove. Pouch in a casserole with oil. When ready, add the tomatoes, mash them with a wood spoon and cook at medium heat for 45 minutes. Add a little salt and a little sugar. Then, sieve.

Spread the mini pizza bases on the oven tray. Top with the tomato sauce and sprinkle with a little oregano.

Chop the cheese and top. Add a little chopped onion and some sliced pitted black olives.

Finish with chopped cherry tomatoes and basil leaves.

Put into the oven to 210º C for 10-15 minutes.

After this time, serve the pizza with a Mediterranean touch and flavour with a dash of wine vinegar.

Tips:

Tomato sauce is made from tomato pulp mainly. If you like, you can add fried onion, basil, salt, oil, garlic, and spices.

You can freeze tomato sauce  to use it for other dishes. Use plastic containers or freezer bags. Allow to cool and then, keep it in the freezer.

Mini-Pizzitas de atún con vinagre de vino blanco

Balsamic Cream ideal for:

Fish | Shellfish | Salds | Pastas

Ingredients

For 4 servers:

  • 500 gr ripe plum or vine tomatoes
  • 1 onion
  • 1 red pepper
  • 1 garlic clove
  • 250 gr crumbled tuna
  • 150 gr mozzarella cheese
  • 50 gr cheddar
  • A bouquet of basil
  • Black olives, olive oil
  • 2  cherry tomatoes
  • Sugar
  • Salt and white pepper
  • Oregano

For the pizza dough:

  • 500 gr flour
  • 200 ml water
  • 2 spoonfuls of extra virgin olive oil
  • Salt and white pepper

  • Difficulty

    Half

  • Cost

    Low (0,45 € per portion)

  • Preparation

    1 hour and 15 minutes

  • Season

    All over the year