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Thursday, January 5, 2012

Tuna And Pesto Pizza


A VERY HAPPY NEW YEAR TO ALL  and I have finally got the internet up and running, settled everything else, gotten over the shock of being surrounded by loads of people , the noise and everything else for that matter.
So Now I have relocated back home to Maldives, the recipes will change to more local  produce and also to stuff available around here, without breaking the bank. The prices are sky high. And yes they do have pesto , huge bottles infact, in most supermarkets.

My eldest sister has handed my her huge bottle of pesto
 saying she  had no idea on what to do with it. I was planning to make pizza for dinner and decided to pair it up with tuna. Both me and my hubby agree that tuna and pesto go very well together.

Recipe : Tuna and Pesto Pizza

For 1 regular size thin crust pizza

Pizza dough :
2cups flour
 salt( about 1/4 tsp)
olive oil ( about 3 tbsp)
3/4 ( approximately) cups, lukewarm water
1 tsp dried yeast
1/2 tsp sugar

Topping:
3-4 tbsp pesto ( bottled or freshly made)
1 can tuna, any liquid drained and the fish flaked
1 small onion, chopped finely
1/2 tsp ground fennel( dhavigandhu) seeds
4 mild chilli peppers or capsicums
1/2 a large red bell pepper, deseeded
salt and pepper
a generous amount of chedder cheese, grated

1. In a  mug , add luke warm water and sugar and stir to dissolve the sugar. Sprinkle the yeast on top and leave covered for 10 minutes till it frothes.

2. While thats happenning,  sift flour into a large bowl,  along with salt and make a well in the centre. Add olive oil and then slowly add the  frothy yeast mixture a little at a time till the dough sticks and comes to gether.   Knead the dough till its soft  and smooth. Rub some olive oil around a clean bowl place the dough inside, cover with a cling film and a clean kitchen cloth and leave to rise for 1- 2 hours in a warm  area in the kitchen( now dont go chucking it into the oven )

3. While the  dough rises, prepare your topping,  place your  chilli peppers and  the bell pepper ( skin side down) in a hot oven till the skin blisters and  blackens. Place them in a bowl , cover with a cling film or  plate and leave to cool, then remove the skin with  your fingers, deseed  and roughly chop them into large pieces.

4.  Prepare the tuna by heating a small frying pan with a little oil, saute' the onions till soft, add the flaked up tuna , fennel , a big pinch of pepper, and salt to taste. Cook till the  mixture is quite dry. Let it cool.

5. Now to make a crispy thin crust pizza you need a  very hot oven about gas mark 6 , preheated  of course. And you have to get the pizza pan or what ever  pan you are using hot too.

6.  Take the  pizza dough out, punch it  down and then roll it out  on a piece of  large foil which is lightly oiled  with  just a tiny bit of olive oil. Take the hot  baking pan or tray out and slide the  dough in  or just pop the foil in and adjust the dough to fit the pan, dont worry the foil will come off easily  once its  baked. 

7. Spread  a thin layer of pesto  all over the pizza, top with the tuna, and scatter the  chilli peppers and bell pepper. Finally top with a generous amount of chedder. Finish off by sprinkling a  pinch of black pepper on top.  Bake till the cheese is golden.

Enjoy!!!


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