Ingredients
- 1 package Active Dry Yeast
- 1/2 tsp Sugar
- 1/2 tsp Cento Fine Sicilian Sea Salt
- 3/4 cup Warm Water
- 1 cup Cento Chefs Cut Tomatoes
- 1 cup Mozzarella Cheese, shredded
- 1 can Cento Albacore Tuna Fish in Extra Virgin Olive Oil (5 oz)
- 1/2 cup Frozen Peas, thawed
- 1 tbsp Cento Nonpareil Capers
- 1/4 cup White Onion, diced
- Cento Ground Black Pepper, to taste
- Cento Imported Extra Virgin Olive Oil, to taste
- 2 cups Anna TIPO 00 Flour
Directions
In large mixing bowl, add flour. Create a well in the center of the flour, pour the water into the center. Next, add salt to the flour portion of the bowl only. Do not mix it into the water, it will be mixed later. Add the sugar and yeast to the water. Begin stirring the yeast in the water. Then, gradually mix the flour in with the water in small increments. As the dough begins to form, add flour to the surface on which you will be kneading the dough. Then, take it out of the bowl and continue working it by hand. If the dough is too sticky, add flour in small increments until the dough no longer sticks to your hands or the kneading surface. Knead the dough thoroughly until it becomes smooth. Then, place a small amount of extra virgin olive oil on the bottom of a bowl to prevent the dough from sticking and place the dough into the bowl. Cover with plastic wrap, and leave it out until the dough has completely risen (this usually takes 15-20 minutes). To tell if the dough is fully risen, make a small indentation in the center. If the indentation does not rise, the dough is ready. Preheat the oven to 450ËšF. Press dough into an oiled 12-inch pizza pan. In a medium bowl, combine tuna, peas and capers. Spread tomatoes over dough, leaving 1/2 inch border around sides and top with cheese. Evenly coat with tuna mixture, top with onions and season with salt and pepper, to taste. Drizzle with oil and bake for 15-20 minutes until crust turns golden and cheese begins to bubble. Serves 2.
