Tuna & red onion pizza
Jane Charlton · taste.com.au · 2009 · Original
Pita Pizzainferred from the title
DietNot vegetarian: tuna in springwater.
Against 5,130 pizza recipes
Pita Pizza style, one of 80 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
Pita Pizza (Generic): pita bread used as the base; no dough is made
Tradition: 400 to 450°F bake (this recipe: 428°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Dough not parsable from the source, so baker's percentages are not available.
Process
Bake temp
428°F / 220°C
Bake time
12 to 15 min
Oven
home standard
Surface
stone
Ingredients (4)
- sauce tomatocarton tomato paste150g
- sauce tomatogarlic pepper sauce20 ml · 20g
- dairy doughextra light sour cream90g
- cheese otherpre-grated low-fat cheddar70g
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesecan tuna in springwater425g
- over cheese1/2 bunch English spinach
- over cheese2 small red onions
- over cheesecapers50 ml · 50g
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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- Where it sits among the restEvery dough plotted by its numbers, with the Pita Pizza group marked.
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