Tuna & Potato Pizza

At the end of a busy day, I often have no energy left to cook a meal for my family.  Ready-to-bake pizzas from our local supermarkets used to appear at the dinner table on such days.  However, now that we have tasted all of the selections at least once, we are pretty fed up with those pizzas and no longer buy them.

In fact, they are not very healthy substitutes for homemade dinner, because the fat used is bad quality, and often include lots of salt and even high fructose corn syrup.

Nowadays, I found a far better emergency option - ready rolled pizza crust - and I always keep a tube or two of dough in the freezer.

Without spending a couple hours on raising dough, they are ready-to-bake in a few minutes, can add my own toppings and spice & season to my taste.

Today, I am introducing to you one of the most tasty and easy to create pizzas baked on a ready rolled pizza crust, topped with handy canned tuna and everyone's favorite veg - potato.


Ingredients for 4 people
1 Pillsbury thin pizza crust
some olive oil for grease
1 large russet (baking size) potato
3/4 - 1 cup shredded mozzarella cheese
1/2 onion, thinly sliced
1 can (7 oz) tuna, drained well
2 oz kalamata olive, sliced
1 tablespoon capers
black pepper to taste
some QP mayonnaise*

* QP mayonnaise is available at Japanese or Asian food stores.  You can also order one from Amazon, although the online price is a little too expensive in comparison with the stores' prices.


Instructions
Preheat an oven to 400F.  Unroll the pizza crust and pressed it into a greased cookie sheet.  Pierce the pizza base with a fork in several places to allow airflow and prevent bubbles.  Bake in the oven for 8 minutes.

Peel the potato and slice into 1/8 inch thickness rounds.  Wash the potato slices well under running water to remove excess starch.  Add them to the pan with enough water to cover and place on the heat.  Boil only for a minute or two, remove from the heat and drain well.

Spread the cheese all over the pre-baked pizza crust evenly, then lay the potato slices so as not to overlap.

Spread the onion, then tuna all over the potatoes evenly.  Scatter the olive and capers and season with black pepper.

Squeeze the tube of QP mayonnaise diagonally from the top left hand side to the bottom right hand side in half inch intervals, then do the same from top right hand side to the bottom left hand side.  Now you have a lattice pattern of mayonnaise on your pizza.

Bake it in the oven at 400F for 10 minutes.  Make sure not to over-bake as you lose the mayonnaise flavour.

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Below is the Japanese version of the recipe.  If you would like to read this recipe in Japanese with pictures covering every step, please click HERE.

Bon appetit!


＜材料　４人分＞
ピルズブリー社のクリスピータイプピザ生地．．．１本
オリーブオイル．．．適宜（型に塗る分）
ベイク用の大きなじゃがいも（ラセットなど）．．．１個
ピザ用細切りモッツァレラチーズ．．．３／４～１カップ
たまねぎ、薄櫛形切り．．．１／２個
ツナ缶、缶汁をしっかり切っておく．．．１缶（１９８ｇ入）
オリーブ、薄切り．．．５０ｇ
ケイパー．．．大さじ１
ブラックペッパー．．．適宜
QPマヨネーズ．．．適宜


＜作り方＞
１．ピザ生地を筒から取り出し、薄くオリーブオイルを塗ったオーブントレーの上に広げる。手でオーブントレーの縁、四隅までしっかりと延ばす。フォークで空気穴をたくさん開け、２００度で予熱を済ませたオーブンで８分焼く。

２． じゃがいもは皮を剥き４mm程度の厚みに輪切りする。流水で綺麗にでんぷん分を洗い流し、鍋に入れ、水を張って火にかける。グツグツ沸騰したら、潰れる前に１、２分で火から下ろし、ざるに空けて水切りしておく。

３．１の上にチーズを満遍なく広げる。２を重ならないようにして、チーズが隠れるくらいにピザ生地の上にぎっしりと敷き詰める。

４．３の上にたまねぎ、ツナの順にトッピングし、オリーブとケイパーを満遍なく散らし、ブラックペッパーで味を調える。

５．QPマヨネーズを１．５～２ｃｍ間隔に右上から左下、左上から右下に各斜めに格子模様になるように絞る。

６．２００度のオーブンで１０分程度焼く。（焼きすぎるとマヨネーズの風味を損なってしまうので要注意！）

Before you go, click the ranking banners below 

to keep me near the top of the blog rankings.

Many thanks and see you soon!