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Simple and Delicious Tuna Pizza

Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Servings 4 -6 slices


  • 1 Wewalka Bistro Pizza crust
  • 1 can albacore tuna in water 5-ounces, drained and crumbled
  • 2 medium-sized garlic gloves diced
  • 3 tablespoons thinly sliced sweet onion
  • 10 +/- kalamata olives halved
  • 1 tablespoon of fresh oregano leaves can substitute with about 1/4 teaspoon of dry oregano
  • 2 teaspoons Parmesan cheese grated
  • 1 tablespoon quality extra virgin olive oil
  • 1 cup mozzarella cheese freshly grated
  • Salt to taste


  • Preheat the oven according to the Wewalka package instructions (400° F for convection, 425°F for conventional).
  • Unroll the dough disk from the parchment paper. Then place the parchment paper as a liner for your pizza pan. Lay the dough disk on top of the parchment paper and pat it down to smooth any creases left from being rolled up.
  • Brush the olive oil and then the garlic onto the surface of the dough, spreading evenly and going very close to the edges.
  • Top the garlic and olive oil with the drained and crumbled tuna, spreading evenly. Sprinkle lightly with salt.
  • Add the Kalamata olives and onions, then top those with the oregano and parmesan.
  • Finally, top everything with the shredded mozzarella, making sure to cover the tuna meat completely.
  • Bake according to the Wewalka instructions or until the mozzarella is fully melted and starting to caramelize.
  • Slice and serve hot, drizzling slices with more olive oil, if desired