Tuna Pizza with Broccoli and Mascarpone Cream

In the culinary haven of France, tuna is one of the ingredients that takes centre stage during the spring and summer months, adorning pasta, salads, and – perhaps less expectedly, but just as tasty – pizza. While tuna may not be a super popular topping (yet) in the UK, we’re betting that France-based chef and author Denis Job’s version of a French pizza classic will sway even the most dubious eaters. With its savoury flavour, slightly meaty and flaky texture, it’s also a great alternative to more traditional meat toppings like sausage or pepperoni. 

Instead of the expected red sauce, here Denis opts for verdant broccoli and indulgent mascarpone (the rich, spreadable, slightly sweet Italian cheese) cream for a well-balanced twist. Add to that caramelised onions, grated Parmesan, olive oil, salt and pepper and you’ve got an excellent base for the pièce de résistance: tuna. 

Not only is this a pizza that showcases a beloved French topping while highlighting seasonality, but it’s also a surefire way to shake up your home-cooked pizza routine. 

Difficulty

Servings

One twelve-inch (30-centimetre) pizza

Prep Time

55 minutes

(excluding dough preparation)
Cook Time

25 to 26 minutes

By Denis Job

Tuna Pizza with Broccoli and Mascarpone Cream

Note

For the dough, we recommend our Classic Pizza Dough, just be sure to set aside 3 to 4 hours for proofing before cooking.

For the broccoli and mascarpone cream

1. Cut the broccoli head at the base to remove the stalk.

Break apart the florets. Bring a medium saucepan of salted water to boil. Add the florets and cook for 8 minutes or until tender. Drain into a colander and transfer to a plate to cool; set aside.

2. Finely chop half of an onion.

In a medium frying pan, add a drizzle of extra-virgin olive oil. Add the onions to the pan and cook for 5 minutes over low heat, stirring regularly. Add the broccoli florets, mascarpone and Parmesan to the onions and let simmer for 5 minutes.

3. Remove from the hob, carefully pour the mixture into a blender and purée until smooth, about 1 minute.

Broccoli and mascarpone cream in a bowl with a spoon on a table next to an onion, broccoli head and a small bowl of mascarpone.

4. Pour the mixture into a bowl.

Season lightly with salt and pepper, cool to room temperature and set aside.

For the caramelised onions

1. Preheat your oven, aiming for 430 °C (800 °F) on the baking stone.

You can check this quickly, accurately and from a safe distance with an infrared thermometer.

2. Peel and slice the red onions – aim for a thickness of about 0.

5 centimetre (¼ inch). In a cast-iron skillet, add extra-virgin olive oil and the sliced red onions.

SauteedRedOnions

3. When the oven has reached the desired temperature, place the pan inside and cook for 3 minutes, stirring regularly until the onions are tender and lightly browned.

Wearing oven gloves, remove the skillet and add the honey. Place it back in the oven and cook for a further 2 minutes.

4. Remove the pan from the oven and let the onions cool to room temperature; set aside.

For the pizza

1. Place the dough ball on a lightly-floured work surface.

Stretch the dough out to form a 12-inch (30-centimetre) base, taking care to gently expel the gas towards the edges (this will create a nice, puffy, airy cornicione). Lay the dough over your lightly-floured pizza peel.

2. With the back of a spoon, gently and evenly spread about 45 grams (about 3 tablespoons) of broccoli and mascarpone cream over the dough.

Add the fior di latte mozzarella.

3. Open your can of tuna and drain it of excess liquid with a colander.

Add the tuna to the pizza, taking care to distribute it evenly over the entire surface of the dough. Add the onions.

Uncooked tuna pizza with broccoli and mascarpone cream, caramelized onions and mozzarella on a lightly floured surface next to next to a bowl of broccoli and mascarpone cream.

4. Launch the pizza into the oven and bake for approximately 2 to 3 minutes, turning every 20 seconds or so with a turning peel for even cooking.

5. Remove the pizza from the oven and add the basil on top.

Slice, serve and enjoy!

Denis Job

France-based Denis Job @jobi_pizza was crowned a Pizza World Champion in Naples in 2018, despite being an amateur. In 2021, he published the book "Champion du Monde de Pizzas" (World Champion of Pizzas), which features 40 of his pizza and focaccia recipes.

  • 1 pizza dough ball (about 250 grams)

For the broccoli and mascarpone cream:

  • Ooni Cast Iron Sizzler Pan - Ooni United Kingdom
    Extra-virgin olive oil, for drizzling
  • ½ fresh broccoli head (about 155 grams)
  • ½ large onion
  • 100 grams mascarpone 
  • 6 grams grated Parmesan
  • Table salt, to taste
  • Pepper, to taste

For the caramelised onions :

  • Ooni Cast Iron Sizzler Pan - Ooni United Kingdom
    1 tablespoon (15 grams) extra-virgin olive oil
  • 2 medium-sized red onions
  • 1 teaspoon (5 grams) honey (any type works)

For the pizza:

  • Ooni Cast Iron Sizzler Pan - Ooni United Kingdom
    Extra fine flour or semolina, for shaping and sprinkling
  • 80 grams (about 6 slices) fior di latte mozzarella, plus more to taste 
  • 1 can albacore tuna in water (about 140 grams drained weight) 
  • 5 to 6 basil leaves

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