Low Sodium Pizza Tonno e Cipolla
Discover a healthier twist on an Italian classic with our Low Sodium Pizza Tonno e Cipolla! This flavor-packed recipe delivers all the deliciousness of a traditional tuna and onion pizza while prioritizing heart-healthy, low-sodium ingredients. Featuring whole wheat pizza dough, fresh tuna, no-salt-added tomato sauce, mild red onion, and low-sodium mozzarella, this pizza is perfect for those seeking a guilt-free indulgence. Mediterranean-inspired accents like rinsed capers, olive oil, dried oregano, and fresh basil add bursts of flavor that complement the delicate tuna without overwhelming your palate. Ready in just 35 minutes, this crispy and cheesy creation is an ideal choice for a wholesome family dinner or a casual gathering. Keywords: low sodium pizza, tuna and onion pizza, healthy pizza recipe, low-sodium mozzarella, easy dinner ideas.
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Recipe Information
Ingredients
- 1 ball Whole wheat pizza dough
- 0.5 cup No-salt-added tomato sauce
- 6 ounces Fresh tuna
- 0.5 medium Red onion
- 1 cup Low-sodium mozzarella cheese
- 1 tablespoon Capers (rinsed)
- 1 tablespoon Olive oil
- 1 teaspoon Dried oregano
- 6 leaves Fresh basil leaves
- to taste Black pepper
Instructions
Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat up.
Lightly sprinkle flour on a clean surface and roll out the whole wheat pizza dough into a round shape about 12 inches in diameter.
Transfer the rolled dough onto a sheet of parchment paper to make it easier to maneuver.
Spread the no-salt-added tomato sauce evenly over the base of the dough, leaving about a 1-inch border for the crust.
Finely slice the red onion and scatter it over the tomato sauce.
Flake the fresh tuna into small pieces and distribute them evenly over the pizza.
Sprinkle the low-sodium mozzarella cheese across the top, ensuring even coverage without overloading any single area.
Add the rinsed capers on top of the cheese for bursts of flavor.
Drizzle olive oil over the prepared pizza, and then sprinkle dried oregano and freshly cracked black pepper to taste.
Carefully slide the parchment paper with the pizza onto the preheated pizza stone or baking sheet in the oven.
Bake for about 12-15 minutes or until the crust is crispy and the cheese is bubbly and slightly golden.
Once baked, remove the pizza from the oven and allow it to cool for a few minutes.
Garnish the pizza with fresh basil leaves before slicing and serving.
Nutrition Facts
Calories |
2159 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.2 g | 111% | |
| Saturated Fat | 36.3 g | 182% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 193 mg | 64% | |
| Sodium | 1956 mg | 85% | |
| Total Carbohydrate | 222.0 g | 81% | |
| Dietary Fiber | 31.3 g | 112% | |
| Total Sugars | 14.4 g | ||
| Protein | 137.8 g | 276% | |
| Vitamin D | 10.9 mcg | 55% | |
| Calcium | 1858 mg | 143% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 2010 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
