Pizza Tonno e Cipolla is an olive, red onion, and tuna pizza that’s a beloved pizzerie staple in Southern Italy. Easy to prepare yet impressive, you’ll love this pizza for weeknight family dinners, al fresco celebrations with friends, or any time a pizza craving hits!
Photo Credits: Mark Beahm
Italy is known for its practically endless array of pizza varieties, with each region putting its signature mark on the centuries-old flatbread. And in the south, where seafood is plentiful and the Neapolitan-style pizza crust is among the revered, you’ll find this Pizza Tonno e Cipolla tuna pizza on almost any pizzerie menu. Like Caprese Salad , it’s among the famous local favorites. Once you taste it, you’ll see why!
Yellowfin tuna imparts a meaty texture and a salty quality that beautifully balances the sweetness of the fresh mozzarella cheese and red onion. A rustic marinara sauce and briny black olives further infuse this pizza with unmistakably Italian flavors.
- What Is In Pizza Tonno e Cipolla?
- How To Make Pizza Tonno e Cipolla
- Ways to Mix it Up
- How to Store Leftovers
- Getting Ahead
- What To Serve With Pizza Tonno e Cipolla
- More Mediterranean-Style Pizza Recipes
- Tuna Pizza with Onions and Black Olives Recipe
What Is In Pizza Tonno e Cipolla?
As with many of Italy’s best dishes, simplicity allows for each ingredient to shine. You need little more than a rustic marinara sauce, oil-packed yellowfin tuna, red onion slices, and milky mozzarella to create this mouthwatering tuna pizza.
- Neapolitan pizza crust: This thin, slightly chewy, and slightly crispy crust is the perfect vessel for allowing your palate to fully enjoy the flavorful toppings. You’ll need flour, yeast, and salt to make it. You can’t beat homemade and thankfully there is a recipe for it on this site, but you can substitute it with quality store-bought crust to save time.
- Marinara sauce: My version comes together in just 15 minutes with San Marzano tomatoes, extra virgin olive oil , garlic , and Italian Seasoning , salt , sugar , and basil . Alternatively, you can use Homemade Spaghetti Sauce if you have some stocked, or a quality store-bought version.
- Mozzarella cheese: Opt for fresh mozzarella cheese if you can. The high moisture content and sweet milky flavor balance the salty tuna. And the cheese pull is too good to be missed! Block mozzarella can be substituted in equal proportions.
- Tuna: Yellowfin tuna has a dense texture and mild fish flavor, giving this pizza a substantial yet lightweight quality. Choose tuna packed in olive oil for better flavor and moisture.
- Onions: If you happen to be in Italy, definitely choose a Tropea onion for this recipe. If you’re not—and because that super sweet onion variety is hard to come by outside of the boot-shaped country—a standard red onion or even a couple of shallots are a tasty alternative.
- Olives: Black olives not only look stunning against the bright red sauce, they also add another meaty and salty texture for an even more satisfying bite. If you can’t find black olives, Kalamata Olives are also a great option.
- Basil: Basil is optional, though Genovese basil releases a beautifully bright citrus-like note when you add it to the fresh-from-the-oven pizza.
How To Make Pizza Tonno e Cipolla
In a few simple steps, you’ll be on your way to enjoying this southern Italian-style pizza.
- Preheat the oven to 450°F. If you’re using a pizza stone , make sure to put it into the oven to preheat.
To Make the Sauce
- Season the crushed tomatoes. Add 2 teaspoons olive oil to a saucepan and heat to medium-low. When the oil shimmers, add 1 crushed garlic clove and let simmer until fragrant, about 30 seconds. Add 14 ounces crushed tomatoes, 1/2 teaspoon fine sea salt, 1 teaspoon sugar, 2 to 3 fresh basil leaves, and 1 teaspoon Italian seasoning (if desired). Stir to combine.
- Simmer. Lower the heat and let simmer uncovered for 15 minutes, then remove from heat. Let cool slightly before adding to the pizza crust.
While the Sauce Simmers, Ready the Toppings
- Get your ingredients ready. Tear or slice 8 ounces of mozzarella cheese into approximately 1-inch thick pieces; open a 5-ounce can of tuna and set aside (do not drain); thinly slice 1 small red onion; quarter 1/8th cup of black olives.
- Prep the crust. Line a large baking sheet with parchment paper (or dust with flour, cornmeal, or semolina) to prevent sticking, then place the pizza crust on top.
Build and Bake the Pizza
- Build the pizza . Begin by adding 1 1/2 cups of cooled sauce, leaving a small border for the crust, followed by the cheese. Use a fork to remove the tuna in large pieces and place them uniformly onto the pizza. Finish by evenly distributing the onions and olives.
- Bake the pizza. Transfer the pizza (including the parchment paper, if using) onto the pizza stone. Alternatively, place the baking sheet onto the middle oven rack. Bake for 9 to 12 minutes (depending on your oven and doneness preference), or until the cheese begins to bubble and the crust is golden brown.
- Serve. Remove from the oven. Optionally, finish by a drizzling on olive oil and tearing on the basil leaves.
Ways to Mix it Up
Tuna and red onions are essential, but a few toppings that work well with these flavors and textures include:
- Thinly sliced tomatoes
- Anchovies
- Capers
- Dried oregano (as a garnish)
How to Store Leftovers
It’s doubtful that there will be any leftovers, but if you and your family or guests find yourselves too stuffed to polish off this tuna pizza, or are just saving room for some Italian desserts , here’s the best way to store and reheat any leftovers:
- Let leftover sauce (there will be about 1 1/2 cups remaining) cool, then refrigerate in an airtight container for up to 5 days. Toss with cooked pasta, or use as a dip for Arancini (Italian Fried Risotto) .
- Stack the cooled slices of pizza in an airtight food storage container, separating each slice with parchment or wax paper. Refrigerate for up to 3 days.
- To reheat: Reheat at 450°F directly on the oven rack or on a pizza stone for approximately 3 to 4 minutes, or until the cheese is slightly bubbling.
Getting Ahead
Save time by preparing the pizza dough and marinara sauce in advance. All other toppings should be prepared right before making this recipe.
- For the crust: The unbaked balls of dough can be kept in the fridge, in a covered bowl, or wrapped in plastic for up to 3 days. Let the dough come to room temperature for 2 to 3 hours before stretching the dough and assembling the pizzas.
- For the marinara sauce: Prepare the sauce as instructed, let cool, and refrigerate in an airtight container for up to 5 days (or your freezer for up to 3 months). Bring the sauce to room temperature before using it in this recipe.
What To Serve With Pizza Tonno e Cipolla
Because tuna pizza is often considered a meal itself, you’ll best enjoy this recipe with light sides, like zesty Lemon Parmesan Lettuce Salad or savory Stuffed Artichokes . Or keep it classic with a Big Easy Italian Salad .
More Mediterranean-Style Pizza Recipes
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Equipment
- Pizza Stone
Ingredients1x2x3x
- ▢ 1 (14-inch) Neapolitan-style pizza crust
- ▢ 2 teaspoons extra virgin olive oil
- ▢ 1 garlic clove, crushed
- ▢ 1 (14-ounce) can crushed San Marzano tomatoes
- ▢ 1/2 teaspoon fine sea salt
- ▢ 1 teaspoon granulated sugar
- ▢ 2 to 3 fresh basil leaves
- ▢ 1 teaspoon Italian Seasoning (optional)
For Topping
- ▢ 8 ounces fresh mozzarella cheese
- ▢ 1 small red onion
- ▢ 1/8 cup black or Kalamata olives
- ▢ 1 (5-ounce) can yellowfin tuna (olive oil-packed preferred)
Optional Garnishes
- ▢ Drizzle of extra virgin olive oil
- ▢ 4 to 5 fresh basil leaves
Instructions
- Preheat the oven to 450°F. If you’re using a pizza stone, make sure to put it into the oven to preheat.
To Make the Sauce
- Season the crushed tomatoes. Add the olive oil to a saucepan and heat to medium-low. When the oil shimmers, add the garlic and let simmer until fragrant, about 30 seconds. Add the tomatoes, salt, sugar, basil leaves, and Italian seasoning (if desired) and stir.
- Simmer. Lower the heat and let simmer uncovered for 15 minutes, then remove from heat. Let cool slightly before adding to the pizza crust.
While the Sauce Simmers, Ready the Toppings
- Get your ingredients ready. Tear or slice the mozzarella cheese into approximately 1-inch thick pieces; open the can of tuna and set aside (do not drain); thinly slice the onion; quarter the olives.
- Prep the crust. Line a large baking sheet with parchment paper (or dust with flour, cornmeal, or semolina) to prevent sticking, then place the pizza crust on top.
To Build and Bake the Pizza
- Build the pizza. Begin by adding 1 1/2 cups sauce, leaving a small border for the crust, followed by the cheese. Use a fork to remove the tuna in large pieces and place them uniformly onto the pizza. Finish by evenly distributing the onions and olives.
- Bake the pizza. Transfer the pizza (including the parchment paper, if using) onto the pizza stone. Alternatively, place the baking sheet onto the middle oven rack. Bake for 9 to 12 minutes (depending on your oven and doneness preference), or until the cheese begins to bubble and the crust is golden brown.
- Serve. Remove from the oven. Optionally, finish by a drizzling on olive oil and tearing on the basil leaves.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and olives used in this recipe.
- If your olives have pits , remove them by hitting the olive with the side of your knife and your palm.
- To store: Stack the cooled slices of pizza in an airtight food storage container, separating each slice with parchment or wax paper. Refrigerate for up to 3 days.
- To reheat: Reheat at 450°F directly on the oven rack or on a pizza stone for approximately 3 to 4 minutes, or until the cheese is slightly bubbling.
Nutrition
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Tuna Pizza with Onions and Black Olives
Equipment
- Pizza Stone
Ingredients
- 1 (14-inch) Neapolitan-style pizza crust
- 2 teaspoons extra virgin olive oil
- 1 garlic clove, crushed
- 1 (14-ounce) can crushed San Marzano tomatoes
- 1/2 teaspoon fine sea salt
- 1 teaspoon granulated sugar
- 2 to 3 fresh basil leaves
- 1 teaspoon Italian Seasoning (optional)
For Topping
- 8 ounces fresh mozzarella cheese
- 1 small red onion
- 1/8 cup black or Kalamata olives
- 1 (5-ounce) can yellowfin tuna (olive oil-packed preferred)
Optional Garnishes
- Drizzle of extra virgin olive oil
- 4 to 5 fresh basil leaves
Instructions
- Preheat the oven to 450°F. If you’re using a pizza stone, make sure to put it into the oven to preheat.
To Make the Sauce
- Season the crushed tomatoes. Add the olive oil to a saucepan and heat to medium-low. When the oil shimmers, add the garlic and let simmer until fragrant, about 30 seconds. Add the tomatoes, salt, sugar, basil leaves, and Italian seasoning (if desired) and stir.
- Simmer. Lower the heat and let simmer uncovered for 15 minutes, then remove from heat. Let cool slightly before adding to the pizza crust.
While the Sauce Simmers, Ready the Toppings
- Get your ingredients ready. Tear or slice the mozzarella cheese into approximately 1-inch thick pieces; open the can of tuna and set aside (do not drain); thinly slice the onion; quarter the olives.
- Prep the crust. Line a large baking sheet with parchment paper (or dust with flour, cornmeal, or semolina) to prevent sticking, then place the pizza crust on top.
To Build and Bake the Pizza
- Build the pizza. Begin by adding 1 1/2 cups sauce, leaving a small border for the crust, followed by the cheese. Use a fork to remove the tuna in large pieces and place them uniformly onto the pizza. Finish by evenly distributing the onions and olives.
- Bake the pizza. Transfer the pizza (including the parchment paper, if using) onto the pizza stone. Alternatively, place the baking sheet onto the middle oven rack. Bake for 9 to 12 minutes (depending on your oven and doneness preference), or until the cheese begins to bubble and the crust is golden brown.
- Serve. Remove from the oven. Optionally, finish by a drizzling on olive oil and tearing on the basil leaves.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and olives used in this recipe.
- If your olives have pits , remove them by hitting the olive with the side of your knife and your palm.
- To store: Stack the cooled slices of pizza in an airtight food storage container, separating each slice with parchment or wax paper. Refrigerate for up to 3 days.
- To reheat: Reheat at 450°F directly on the oven rack or on a pizza stone for approximately 3 to 4 minutes, or until the cheese is slightly bubbling.
Nutrition
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