Crispy Pizza with Tuna

1. cook pizza dough with cold water and oil according to package instructions.

Drain tuna and artichoke hearts separately. Peel vegetable onion, halve lengthwise and cut into fine slices. Rinse, clean and slice mushrooms.

Brush a non-stick frying pan with oil, heat and roast the mushrooms for about 2 minutes. Add the vegetable onion and stir-fry until translucent. Season. Cool.

Cut pizza dough into quarters and roll each out on a floured surface (approx. 25 cm ø) and line a greased pizza tray (approx.

23 cm ø) with it. Spread with tomato puree.

Spread prepared ingredients and capers evenly on the 4 pizzas, season.

Cut mozarelle cheese into very fine cubes or freeze for 2-3 hours and grate finely. Spread cheese evenly on the pizzas. Bake 2 pizzas at a time in a heated oven at 200 °C for 20-25 minutes.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!

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