Best 6 Tuna Fish Pizza Recipes

TUNA APPETIZER PIZZA

Steps:

• Heat oven to 450°F. In medium bowl, stir Bisquick mix, boiling water and onions until soft dough forms; beat vigorously 20 strokes.
• in ungreased 12-inch pizza pan, pat dough with floured hands, forming 1/2-inch rim.
• Bake about 10 minutes or until light brown. Cool 10 minutes.
• In medium bowl, stir cream cheese, sour cream, dill weed, garlic powder and tuna until smooth; spread evenly over crust. Refrigerate 1 to 2 hours or until chilled. Just before serving, top with vegetables and cheese. Cut into bite-size wedges. Refrigerate any remaining wedges.

TEN-MINUTE TUNA PIZZA

Steps:

• Heat oven to 230C/fan 210C/gas 8. Spread the pizza base with tomato purée. Scatter over the garlic, olives, tomatoes and half the oil. Bake for 10 mins until the tomatoes start to colour and the base is crisp.
• Remove from the oven, sprinkle over the capers, tuna and basil, drizzle with oil, then serve.

TUNA FISH PIZZA

Steps:

• Mix tuna with mayo to taste and spread on halved English muffins.
• Top with cheddar cheese and put on a cookie sheet.
• Broil for a few minutes until cheese is melted and muffins are a bit toasted.

TUNA CALIFORNIA PIZZA

Steps:

• Preheat oven to 450 degrees (Fahrenheit). Place pizza crust on baking sheet. Heat olive oil in small skillet over medium heat. Add garlic and saute 30 second (do not burn). Spread sauteed garlic oil over pizza crust. Spread flaked tuna over crust evenly. Top with red peppers, artichokes, red onion and feta cheese. Sprinkle with basil. Bake 8-10 minutes.;

TUNA PIZZA

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Spread the softened cream cheese on the pre-baked crust. Sprinkle the tuna and onions over the pizza; then top with shredded mozzarella cheese and optional red pepper flakes. Bake in preheated oven until the cheese has melted and started to brown, about 15 to 20 minutes.

SPICY TUNA FLATBREAD

Steps:

• For the flatbread: Preheat the oven with a pizza stone to 500 degrees F. (If you don't have a pizza stone, sprinkle a sheet tray with flour or cornmeal.)
• Stretch each piece of Pizza Dough thinly, dusting with flour. Roll out each piece to wafer thin. Drizzle the dough with the olive oil, smearing evenly. Top with the shaved garlic, rosemary, sea salt and pepper. Transfer to the pizza peel (or upturned sheet tray). Bake until crispy, golden and bubbled up around edges, 2 to 4 minutes each piece.
• For the salad: Mix the mayonnaise, sour cream, lemon juice, Sriracha, sesame oil, and some kosher salt and pepper. Fold in the tuna.
• To serve: Break the crisp flatbread in pieces. Season with the flaked sea salt and drizzle with the aged balsamic. Top with a spoonful of salad and some greens.
• For the dough: In the bowl of a stand mixer, dissolve the sugar in the warm water. Sprinkle the yeast on top. Let stand until foamy, about 10 minutes.
• Add the olive oil and fine salt to the yeast mixture. Then use the dough hook to mix in the flour. Mix until the dough comes together. Add more flour as needed and allow the machine to knead the dough until smooth, about 10 minutes. Place the dough in an oiled bowl and turn to coat the surface. Cover the bowl with a towel and let stand in a warm place until the dough has doubled in size, about 1 hour.
• Turn out the dough onto a floured surface. Divide in 4 pieces. Form into 4 smooth, tight balls. Cover loosely with plastic wrap and set in a warm place to rise again for 30 minutes or in the refrigerator overnight.
• Once risen, use immediately or wrap and freeze until ready for use, for up to 2 weeks.