Mediterranean Diet Pizza Tonno
Indulge in the wholesome and flavorful delight of Mediterranean Diet Pizza Tonno, a nutrient-rich twist on the classic tuna pizza. Crafted with whole-wheat pizza dough, flaked tuna in olive oil, fresh cherry tomatoes, red onion, and briny Kalamata olives, this recipe showcases vibrant Mediterranean flavors. Topped with creamy mozzarella cheese and a touch of oregano, then finished with a drizzle of extra virgin olive oil, this pizza is both satisfying and healthy. After baking to golden perfection, a fresh handful of peppery arugula adds the perfect finishing touch. Ready in just 40 minutes, this pizza is ideal for a quick weeknight meal or a crowd-pleasing centerpiece. Perfectly suited for fans of the Mediterranean diet, it’s a balanced, guilt-free option bursting with fresh ingredients and timeless Mediterranean charm.
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Recipe Information
Ingredients
- 1 ball Whole-wheat pizza dough
- 160 grams Canned tuna in olive oil
- 150 grams Cherry tomatoes
- 1 medium Red onion
- 12 olives Kalamata olives
- 1 tablespoon Extra virgin olive oil
- 50 grams Fresh arugula
- 100 grams Mozzarella cheese, preferably low-fat
- 1 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 220°C (428°F). If you have a pizza stone, place it in the oven to heat up.
On a lightly floured surface, roll out the whole-wheat pizza dough into a thin circle, about 30 cm (12 inches) in diameter. Transfer the dough onto a sheet of parchment paper for easy handling.
Drain the canned tuna and flake it into a bowl. Set aside.
Thinly slice the red onion and halve the cherry tomatoes. Pit and slice the Kalamata olives.
Spread the mozzarella cheese evenly over the rolled out dough, leaving a small border around the edges for the crust.
Scatter the flaked tuna over the cheese, followed by the cherry tomatoes, red onion slices, and Kalamata olives.
Drizzle the extra virgin olive oil over the toppings. Sprinkle dried oregano, salt, and black pepper evenly on top.
Carefully transfer the pizza, along with the parchment paper, onto the preheated pizza stone or baking tray.
Bake in the preheated oven for 12-15 minutes or until the crust is golden and the cheese has melted.
Once baked, remove the pizza from the oven and let it cool for a couple of minutes. Top with fresh arugula before slicing.
Cut the pizza into 8 slices and serve warm.
Nutrition Facts
Calories |
467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.8 g | 22% | |
| Saturated Fat | 4.7 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 1117 mg | 49% | |
| Total Carbohydrate | 56.5 g | 21% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 4.4 g | ||
| Protein | 27.7 g | 55% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 247 mg | 19% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 485 mg | 10% | |
*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.
