Looking for a really delicious pizza with tuna and onions? Then definitely try this Pizza Bianca! It’s made without tomato sauce – instead, it has a creamy or finely aromatic base, juicy tuna, and fine red onions. Whether in a pizza oven or a conventional oven – the result impresses with a light crust, thin base, and Mediterranean flavor – in the style of a Neapolitan pizza!
⚡ TL;DR – The most important points at a glance
✔ Two variants to choose from:
- With ricotta/crème fraîche for a creamy base
- Or with olive oil, Parmesan & Fior di Latte for a finely aromatic combination
✔ Tuna: Drain well – use only in its own juice (without oil), as oil can burn in a hot pizza oven
✔ Olive oil: Drizzle again after baking for extra flavor
✔ Bake at the highest temperature on a pizza stone or baking steel for the typical thin base with a light crust
💡 Try it now & share on Instagram with @PizzaLaden.at!
🛒 Ingredients for 1 large pizza (280 g dough ball)
🥖 Pizza dough
Use your preferred dough – whether it’s a 72-hour dough, 24-hour dough, or a quicker 8-hour dough.
👉 You can find the recipe for the perfect pizza dough here: [LINK to dough blog post]
🍕 Toppings for Pizza Bianca
- Fior di Latte or Buffalo Mozzarella
- ½ can of tuna in its own juice (without oil, well drained!)
- ½ red onion, cut into thin rings
- 1 tbsp crème fraîche or ricotta (Option 1: Creamy variant)
- 1 tbsp olive oil (Option 2: Finely aromatic variant)
- 2 tbsp grated Parmesan (Option 2)
- 1 tsp capers (optional, for a slightly salty note)
- Fresh basil or parsley for garnish
- Freshly ground black pepper & coarse sea salt to taste
- Olive oil for drizzling after baking
💡 Tip: If you like a slightly sour note, you can add a few drops of fresh lemon juice over the pizza after baking.
👨🍳 Step-by-step instructions
1️⃣ Shape & prepare pizza
Preheat oven to maximum temperature (250–450 °C) – preferably with a baking steel or pizza stone.
Gently spread the dough with your hands (do not roll it out!).
Option 1: Creamy base with ricotta/crème fraîche
Spread a thin layer of crème fraîche or ricotta on the dough.
Option 2: Finely aromatic variant with olive oil, Parmesan & Fior di Latte
Drizzle the dough with olive oil.
Sprinkle with grated Parmesan.
Distribute mozzarella or Fior di Latte on top.
👉 You can find the recipe for the perfect pizza dough here
2️⃣ Top & Bake
Distribute the tuna evenly over the pizza.
Add the red onion rings on top.
Add capers as desired.
Place the pizza in the hot oven (baking steel or pizza stone recommended!).
Baking time:
🔥 Pizza oven (400–450 °C): 60–90 seconds
🔥 Conventional oven (250 °C): 6–8 minutes (activate grill function for more top heat if necessary)
3️⃣ Finish & Serve
After baking, drizzle with olive oil.
Garnish with fresh basil or parsley.
Season with pepper & coarse salt to taste.
If you like, add a few drops of lemon juice for a fresh kick!
📌 Tip: This way, everyone can dose their favorite olive oil themselves!
👉 Try out different combinations & post your pizza on Instagram with @PizzaLaden.at! 🔥📸
🔥 Conclusion: How to make your perfect pizza with tuna and onions
✔ Two variants: Creamy base with ricotta or finely aromatic combination with olive oil, Parmesan & Fior di Latte
✔ Tuna: Drain well – tuna in its own juice without oil is ideal, as oil can burn quickly in a hot oven
✔ Olive oil: Add to the pizza only after baking
✔ Bake on a hot pizza stone or baking steel for the typical light crust and soft base – like Neapolitan pizza!
📢 Now it’s your turn!
👉 How do you like your pizza with tuna and onions best? Write your variant in the comments! 💬🍕
👉 Bake this recipe & post a picture on Instagram! Tag @PizzaLaden.at for a repost! 📸🔥
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Pizza mit Thunfisch und Zwiebeln (Pizza Bianca)
Ingredients
Grundteig:
- 1 Stk. Teigling z. B. 24h, 72h oder 8h Pizzateig
Belag (Basis-Varianten):
- 1 EL Crème fraîche oder Ricotta Variante 1
ODER
- 1 EL Olivenöl Variante 2
- 2 EL geriebener Parmesan Variante 2
- Fior di Latte Variante 2
Toppings:
- ½ Dose Thunfisch im eigenen Saft ohne Öl, gut abgetropft
- ½ rote Zwiebel in feine Ringe geschnitten
- 1 Tl Kapern optional
- Frischer Basilikum oder Petersilie
- Frisch gemahlener schwarzer Pfeffer & grobes Meersalz
- Olivenöl zum Beträufeln nach dem Backen
- Optional: Zitronensaft
Instructions
- Ofen vorheizen – auf max. Temperatur (250–450 °C), mit Pizzastein oder Backstahl.
- Teig ausbreiten – mit den Händen vorsichtig formen, nicht ausrollen.
Basis wählen:
- – Variante 1: Crème fraîche oder Ricotta dünn auftragen.
- – Variante 2: Mit Olivenöl beträufeln, Parmesan darüberstreuen, Fior di Latte verteilen.
Belegen:
- Thunfisch gleichmäßig verteilen,
- Rote Zwiebeln & ggf. Kapern hinzufügen.
Backen:
- Pizzaofen (400–450 °C): ca. 60–90 Sek.
- Haushaltsbackofen (250 °C): ca. 6–8 Min. (ggf. Grillfunktion aktivieren)
Finish:
- Mit Olivenöl beträufeln,
- Kräuter & Gewürze nach Geschmack,
- Optional: etwas Zitronensaft für Frische.
