| Prep Time | 80 minutes |
| Cook Time | 30 minutes |
| Servings |
people
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Ingredients
- Extra-virgin olive oil for oiling the pan and sautéing
- 1 pound (500 grams) readymade pizza dough
- 1 clove garlic
- 1 (28-ounce/1 kilogram) can chopped tomatoes
- Fresh basil leaves to taste
- 1 tablespoon salted capers, soaked and rinsed
- Anchovy fillets in oil, drained, to taste
- 1 (6-ounce/180-gram) can tuna in oil, drained
- 2 tablespoons pitted black olives
- Salt to taste
- Unbleached all-purpose flour for the work surface
- 1 large egg, lightly beaten
Instructions
- Preheat the oven to 400° F (200° C). Lightly oil a pizza pan and set aside. Cover the pizza dough with a dish towel and allow to rise at room temperature for 40 minutes.
- Meanwhile, prepare the sauce: Brown the garlic clove in some oil, titling the pan so that it remains submerged in the oil. Add the tomatoes, basil, capers,anchovy fillets, tuna, and olives. Taste and adjust salt (you may not need any, since the olives and the capers are salty) and cook over medium-low heat until thick, about 30 minutes.
- Cut the dough into two balls and, on a lightly floured surface, stretch them by hand or roll out with a rolling pin to form 2 disks the size of the pan. Place one disk of dough on the pan.
- Spread the sauce on top. Place the second disk over the sauce and pinch all around the edge to seal. Brush the top of the pizza with the beaten egg and cook in the preheated over until golden, about 30 minutes.