Take your pizza on a European vacation by replacing greasy pepperoni and sausage with savory, protein-packed canned tuna. Though it may seem unusual to many Americans, tuna-topped pizza—finished with onions, roasted red pepper, and olives—is a long-loved choice across much of Europe for good reason.
Tuna Pizza
If you haven’t tried tuna on pizza yet, you might be skeptical. But this topping has been popular in Europe for decades because it works: hearty, oil-packed tuna pairs beautifully with pizza’s familiar base of crust, sauce, and cheese.
If you’ve ever had a tuna melt, you’ll recognize the appeal—meaty tuna and melted cheese make a comforting, satisfying combination. On pizza, the tuna is supported by thinly sliced onions, olives, and roasted red pepper strips, creating a layered, savory profile.
For extra authenticity, some European pizzerias add fresh corn kernels cut from the cob. The sweet pop of fresh corn contrasts the savory tuna and adds a bright, pleasant note. Corn is optional, but worth trying if you want to explore the full flavor range of this style.
This pizza tends to be one people either love or dislike, and I’m firmly on the “love it” side.
Tuna Fish Pizza
Tuna pizza is especially common in Germany and well-liked in Italy, the Netherlands, Finland, and parts of Eastern Europe. Variations also appear in Japan—often with white sauce and sweet corn.
The secret to a great tuna pizza, as with many recipes, is quality ingredients. The pizza is only as good as its crust, so use a dough you enjoy—homemade or store-bought. Many pizzerias will even sell dough balls if you ask. You can bake this pizza in a home oven or a dedicated pizza oven, depending on your equipment and desired crust texture.
Tuna on Pizza
Use a good-quality tuna for this pizza. I recommend oil-packed tuna: it usually comes in larger fillets and holds together better after flaking, giving you recognizable chunks on the pie. Water-packed tuna can be more fragile after canning and may break down into smaller pieces.
Oil-packed tuna has a richer texture and flavor and is ideal for flaking into generous pieces across the pizza or for use in salads. Traditional Pizza al Tonno commonly features black olives and red onion, but feel free to substitute green olives or white and yellow onions if you prefer.
Roasted red pepper adds a smoky-sweet depth and is optional; jarred or homemade roasted peppers both work well. If you choose to include corn, fresh kernels cut from the cob or home-frozen corn deliver the best texture and flavor, though canned or frozen corn will still give good results in a pinch.
This recipe highlights the balance of salty, sweet, and savory elements: tomato sauce and mozzarella create the base, while tuna, onions, olives, roasted red pepper, and optional corn layer in flavors and textures that make this pizza distinctive and satisfying.
Tuna Pizza
Rebecca Lindamood
Equipment
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cutting board
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chef’s knife
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half sheet pan or
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pizza stone or steel
Ingredients
- cornmeal for the peel or pan
- 1 pizza dough ball homemade or store bought
- 1 1/2 cups pizza sauce
- 8 ounces mozzarella shredded
- 1 onion small, peeled and thinly sliced
- 1/4 cup roasted red pepper strips
- 1 can oil-packed tuna about 5 ounces, well drained
- 3/4 teaspoon dried oregano
Optional but tasty:
- 1/3 cup sliced olives green or black
- 1/3 cup corn
Instructions
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Preheat the oven to 450ºF with a pizza stone or steel in place, or preheat your pizza oven following the manufacturer’s directions.
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Prepare a peel or half-sheet pan by scattering cornmeal over it and set aside.
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Stretch the dough into a rough 14-inch circle and lay it on the cornmeal. Shake the peel or pan to ensure the dough can move freely.
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Spread the pizza sauce to within about 1/2 inch of the edge. Scatter shredded mozzarella, then arrange onion slices and roasted red pepper strips on top. Shake the peel or pan again; if the dough sticks, lift the stuck section and sprinkle more cornmeal underneath, then shake to confirm it moves.
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Flake the drained tuna into large chunks over the pizza, sprinkle with oregano, and, if using, scatter the olives and corn evenly.
To Bake Tuna Pizza in a Home Oven
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Slide the pizza onto the preheated stone or place the pan on the middle rack. Bake 12–15 minutes, until the cheese is melted and bubbly and the crust is browned to your liking.
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Transfer the pizza to a cutting board and let it rest for 5 minutes before slicing.
To Cook the Pizza in a Pizza Oven
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Use the peel to transfer the pizza into the pizza oven.
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Bake, turning the pizza every 15–30 seconds, until it reaches your desired doneness—typically about 2–5 minutes depending on the oven’s heat.
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Remove to a cutting board and let rest for 5 minutes before slicing.
Nutrition
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the specific ingredients you use if exact values are needed.
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