Posted on 12/20/2021 10:02:15 AM PST by mylife
Ingredients 2 servings For the pizza dough: 180 g bread flour 2 g salt 2 g dry yeast 15 g sugar 100 ml warm water 1 tbs oil For the topping: 1 can tuna in oil (strain it out) 1 medium onion, thinly sliced 1 can corn kernels (strain it out & dry it off) Shredded mozzarella cheese (just use how many handfuls you want; I use just enough to cover my pizza) Tomato ketchup, hot sauce, and kewpie mayonnaise (the japanese mayo) Italian seasonings (or a mix of dried basil, rosemary, thyme, and parsley) Pepper and chili powder (optional) Steps Combine the bread flour, salt, sugar, and yeast in a big mixing bowl. Add in the warm water and oil. Mix it with spatula. When the liquid is gone and the mixture is crumbly, combine them with hand until it forms a dough. Knead it for 10 mins. Shape into a round ball and cover the bowl with cling wrap or damp cloth. Let it rise for 1 hour or until it double. (NOTE: you can use stand mixer for this step if you don’t want to knead it by hand) Poke the dough with your index finger; if the hole doesn’t close by itself, it is done. Pick it up and knead it gently, shape it into a ball. Put it back into the mixing bowl and cover the bowl with cling wrap or damp cloth. Let it rise for 10-20 mins. Spread oil from the canned tuna onto the pan you are using (i used my pie tin for this as i do not own a pizza pan). Put the dough onto it, oil the dough a little bit, and spread it with your fingers. Try to spread it evenly. I make the edges (1/2 inch) a little bit thicker than the middle. Poke the middle with fork evenly. Bake it for 5 mins in a 220 C oven (I did this since i like crispy pizza, but you can just bake it altogether later on with the toppings intact). Pull it out of the oven, spread tomato ketchup and hot sauce onto the pizza. Sprinkle with some italian seasonings. Mix the strained tuna flakes with mayonnaise, just until it is nice and moist (like salad). Spread it evenly onto the pizza. Spread the corn kernels and sliced onion too. Add a last zig-zag of mayo onto the pizza (if you like mayo like i do), and sprinkle with pepper and chili powder (additional). Finally, top it off with generous sprinkle of shredded mozzarella cheese. Bake it in the oven (220 C) for about 10 mins or until golden. Cut it in 6 or 8 pieces, serve it while it’s still hot!
;)
I stumbled on an idea for leftover pizza that is great.
Then I realized it was too good for me to be the first to find it.
Fry an egg and drop it onto your reheated slice! (hopefully with lots of meat on it)
Then I Googled it and found many places serve it.
they do it in Italy.
that sounds perfectly awful
Yuck.
Some where in my files I have a recipe for a prison loaf (forgot the exact name). They fed it to certain inmates for discipline purposes.
It was loaded with nutritious stuff but it tended to bring them into line after a couple days.
I never made the recipe:)
LOL
They really have no room to throw stones.
“I’m not a tuna!” - Flipper, RIP.
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Jorma approves.
the weirsest pizzas I ever had were in italy and japan
The neighborhood mom we used to visit all the time as kids came from the generations of pizza pie makers who topped their creations with an egg. We all survived.
My lab was recently able to get half a store bought pizza my son carelessly left too close to the edge of the counter. She also ate the cardboard disc it came on. So I would not throw this pizza out; it fits right in with my Lucy’s tastes
Pass mercury works faster when heated.
They are really into experimenting with food.
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