Tuna Salad Pizza

2 Reviews
ADD YOUR REVIEW
Photo: José Picayo
Hands-on Time:
28 Mins
Total Time:
28 Mins
Yield:
Serves 6 (serving size: 2 wedges)
By Jackie Newgent
April 2012
RECIPE BY Cooking Light

Have your pizza and salad, too--all in one. Tuna Salad Pizza combines the best of both. Flaky albacore tuna is layered over mixed salad greens, kalamata olives, and grape tomatoes--all topped with freshly shaved Parmesan cheese.

Ingredients

  • 1 pound fresh pizza dough
  • 3 tablespoons olive oil, divided
  • 1 1/2 tablespoons fresh lemon juice
  • 1/8 teaspoon kosher salt
  • 4 cups mixed salad greens
  • 1/2 cup halved grape tomatoes
  • 1 ounce chopped kalamata olives
  • 1 (6-ounce) can albacore tuna packed in oil, drained
  • 1 1/2 ounces Parmesan cheese, shaved
  • 1/4 teaspoon black pepper

Nutritional Information

  • Calories 361
  • Fat 14g
  • Satfat 2.6g
  • Monofat 7.2g
  • Polyfat 3g
  • Protein 17.4g
  • Carbohydrate 43.1g
  • Fiber 2.5g
  • Cholesterol 10mg
  • Iron 3.2mg
  • Sodium 801mg
  • Calcium 92mg

How to Make It

Step 1

Preheat oven to 450°.

Step 2

Place dough in a microwave-safe bowl; microwave at MEDIUM (50% power) for 45 seconds. Let stand 5 minutes. Roll dough into a 14-inch circle. Place dough on a pizza pan; pierce with a fork. Brush 1 tablespoon oil over dough. Bake at 450° for 14 minutes or until crisp.

Step 3

Combine remaining 2 tablespoons oil, juice, and salt in a large bowl. Add greens and tomatoes; toss. Arrange salad over crust. Top with olives and tuna; sprinkle with cheese and pepper. Cut into 12 wedges.

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Ratings & Reviews

whiterosecute's Review

GraffAL
August 07, 2013
N/A

GraffAL's Review

whiterosecute
March 29, 2012
Yummy! I love homemade pizza and am always up for trying something new. I was, however a bit hesitant to try this as tuna on a pizza sounds a bit odd, as do fresh greens. But boy were we surprised! The only thing we did differently from the recipe was to grill the crust instead of cook it in the oven. Even my 3 year old and 18 month old asked for more.