Topping recipe

Tonno e cipolla

Name: Tonno e cipolla (topping recipe)
Yield: 1 pan
Cuisine: Italian
Ingredients: 794g Whole peeled San Marzano tomatoes (28 oz can) (1 can (28 oz)); 5g Fine sea salt (1 tsp); 180g Fresh whole-milk mozzarella (about 6 oz, torn and patted dry); 160g Tuna in olive oil, drained and flaked (about 1 cup, 2 small jars or cans); 80g Red onion, thinly sliced (½ medium onion); 1g Dried oregano (½ tsp); 3g Fresh parsley, chopped (1 Tbsp); 10g Extra-virgin olive oil (drizzle) (2 tsp)

Hand-crushed San Marzano, Fresh whole-milk mozzarella, Tuna in olive oil, drained and flaked, Fresh parsley, chopped. Scaled for 1 pan.

1 panRoman Pan Pizza18×13"Hand-crushed San Marzano

Build each pan

After the dough is shaped

1pan

Pan size

sauce

Hand-crushed San Marzano

¾ cup, generous200 g

Cheese

Fresh whole-milk mozzarellaOn for the last few minutes

about 6 oz, torn and patted dry180 g

Toppings

Tuna in olive oil, drained and flaked

about 1 cup, 2 small jars or cans160 g

Red onion, thinly sliced

½ medium onion80 g

Dried oregano

½ tsp1 g

Finishing

Fresh parsley, chopped

1 Tbsp3 g

Extra-virgin olive oil (drizzle)

2 tsp10 g

Make the sauce

Scaled for 1 pan · 1 can · Sauce recipe →

Tip the can into a strainer over a bowl and keep the juice. Pinch the stem end off each tomato, squeeze out the seeds, and tear the flesh into pieces. Crush by hand or pass through a food mill until it is a coarse pulp, not a puree. Stir in the salt. If it is too thick to spread, loosen it with a spoonful of the reserved juice. Never cook it; use it within a day.

Adapted from Tony Gemignani, The Pizza Bible.

Whole peeled San Marzano tomatoes (28 oz can)Cento Certified San Marzano: tomatoes, puree, sea salt, basil. No citric acid.

1 can (28 oz)794 g

Fine sea salt

1 tsp5 g

Put it together

Once the sauce is made, for each pan

BeforeSpread the tomato over the whole pan, then scatter the onion and oregano over it.
DuringFor the last 5 minutes, scatter the mozzarella and the flaked tuna over the top.
AfterScatter the parsley, drizzle the oil, and cut into squares with scissors.

Shopping list

For 1 pan

Whole peeled San Marzano tomatoes794 g

Fine sea salt5 g

Fresh whole-milk mozzarella180 g

Tuna in olive oil, drained and flaked160 g

Red onion, thinly sliced80 g

Dried oregano1 g

Fresh parsley, chopped3 g

Extra-virgin olive oil10 g

Pair with

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