Vegetarian Pizza Tonno e Cipolla
Delight your taste buds with this irresistible Vegetarian Pizza Tonno e Cipolla, a creative twist on the classic Italian favorite! This recipe swaps traditional tuna for flavorful plant-based tuna, making it a perfect option for vegetarians seeking an elevated pizza experience. A tangy tomato sauce base is layered with gooey mozzarella, caramelized yellow onions, and garlic, complemented by briny capers for an extra punch of flavor. Finished with fresh basil leaves and a golden, crispy crust, this pizza is as visually stunning as it is delicious. Ready in under 35 minutes, it’s ideal for weeknight dinners or any occasion where you crave gourmet-style pizza at home. Perfectly customizable with your favorite toppings, this vegetarian take on Pizza Tonno e Cipolla is bound to be a crowd-pleaser.
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Recipe Information
Ingredients
- 1 large Pizza dough ball
- 3 tablespoons Olive oil
- 1 large Yellow onion
- 1 large Garlic clove
- 150 grams Plant-based tuna
- 200 grams Tomato sauce
- 200 grams Mozzarella cheese
- 2 tablespoons Capers
- 6 leaves Fresh basil leaves
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
Instructions
Preheat your oven to 475°F (245°C) and place a pizza stone or baking tray inside to heat.
Peel and thinly slice the onion, then mince the garlic clove.
In a medium-sized skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced onions and a pinch of salt, then sauté until soft and caramelized, about 10 minutes. Add the minced garlic in the last minute of cooking.
Roll out the pizza dough on a lightly floured surface to your desired thickness, about 12 inches in diameter.
Carefully remove the hot pizza stone or baking tray from the oven and lightly sprinkle it with flour or cornmeal to prevent sticking.
Place the rolled-out dough onto the hot stone or tray. Spread the tomato sauce evenly over the dough, leaving a small border around the edge.
Sprinkle the mozzarella cheese over the sauce, distributing the caramelized onions and garlic evenly on top.
Scatter the plant-based tuna over the pizza, then add capers for a salty kick.
Drizzle the remaining tablespoon of olive oil over the top and season with salt and black pepper.
Bake in the preheated oven for 10-12 minutes, or until the crust is golden brown and the cheese is bubbling.
Remove the pizza from the oven and top with fresh basil leaves before slicing.
Serve hot and enjoy your vegetarian Pizza Tonno e Cipolla!
Nutrition Facts
Calories |
1552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.9 g | 124% | |
| Saturated Fat | 31.8 g | 159% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 4305 mg | 187% | |
| Total Carbohydrate | 91.6 g | 33% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 17.1 g | ||
| Protein | 85.2 g | 170% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1514 mg | 116% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 890 mg | 19% | |
*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.
