Tuna Pizza with Green Peppers

This tuna pizza is reminiscent of the classic tuna salad, but in pizza form. It’s a quick recipe that’s sure to become a favorite. 

This post is part of my partnership with Milk Means More.

When Ben was a teacher, he put together a collaborative cookbook with the other teachers in the school. Single and recently out of the Marines, his contribution to the cookbook was “Yellow Tuna.”

You might be thinking it was yellowfin tuna or something fancy. Well, you are wrong. The directions for that recipe went something like this:

• Open can of tuna.
• Mix with yellow mustard and eat.

Yes. That’s it. Is it weird that it was the last recipe in the recipe book?

He’s a tuna guy–he also loves my (nothing fancy) tuna noodle casserole. 

This month I’m teaming up with Milk Means More, to focus on budget-friendly meals. Creating a delicious meal doesn’t have to break the bank, especially when you’re starting from scratch, like with this pizza dough. Buying a pre-made dough could cost you a few dollars but making your own will likely come in under a dollar. 

Tuna is super cheap, especially if you don’t splurge on solid white tuna. Watch the sales and stock up when it’s on sale – cans of tuna keep forever (or something like that) so it’s a good item to stockpile.

Another money saving tip is to shred your own cheese. I love the convenience of shredded cheese and have more than a few bags in my fridge, but block cheese is less expensive and actually melts better because it doesn’t have the anti-clumping additives that pre-shredded cheese does. 

Give this tuna pizza a try! Take your tuna salad outside the sandwich with fun and budget-friendly tuna pizza. Top it with hot sauce if you like it hot!

Used in this recipe:

• Cornmeal
• Sheet pan
• I cut my pizzas with the Scizza – it is amazing!
• Tuna
• Olive Oil

Tuna isn’t your thing?

If you’re looking for more unique pizza ideas, try these recipes:

 

• Grilled Pizza with Ricotta, Sausage and Asparagus
• Pita Flatbread with Asparagus and Herbed Cottage Cheese
• Apple and Chicken Sausage Pizza with Macaroni and Cheese Stuffed Crust
• Chicken Enchilada Flatbread
• Buffalo Chicken Flatbread from Milk Means More
• Roasted Vegetable Flatbread from Milk Means More
• Grilled Pizza with Pesto and Tomatoes
• Macaroni and Cheese Pizza
• Manwich Pizza

Tuna Pizza with Green Peppers

Yield: 8 servings

Prep Time: 15 minutes

Cook Time: 14 minutes

Total Time: 29 minutes

This tuna pizza is reminiscent of the classic tuna salad, but in pizza form. It’s a quick recipe that’s sure to become a favorite.

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Ingredients

• 1 tablespoon olive oil for pan
• 2 tablespoons cornmeal
• dough for one pizza
• 2 cans (7 ounces each) tuna packed in water
• 1/2 cup mayonnaise made with olive oil
• 1 cup shredded sharp cheddar cheese, divided
• 2 green onions, thinly sliced
• 1 stalk celery, finely diced
• salt and pepper to taste
• 1 green bell pepper, sliced thinly
• hot sauce and/or additional green onions for serving, optional

Instructions

1. Preheat oven to 450°F.
2. On a sheet pan, spread olive oil on pan. Sprinkle pan evenly with cornmeal. Spread crust on top of cornmeal, pushing crust to edge of pan.
3. Bake crust for 4 minutes.
4. Meanwhile in a medium bowl, mix tuna, mayonnaise, 1/2 cup cheddar cheese, green onion, and celery until combined. Taste and season with salt and pepper, as desired.
5. Remove crust from oven and carefully and evenly spread tuna mixture on top of crust. Add remaining cheese and green bell pepper and return to oven.
6. Bake for 8-10 minutes or until crust is golden brown and toppings are hot.
7. Let cool for 1-2 minutes before cutting and serving. Top with hot sauce or green onions, as desired, prior to serving.

Nutrition Information:

Yield: 8 slices Serving Size: 1 slice
Amount Per Serving: Calories: 416 Total Fat: 32g Saturated Fat: 11g Trans Fat: 0g Unsaturated Fat: 19g Cholesterol: 36mg Sodium: 528mg Carbohydrates: 23g Fiber: 1g Sugar: 1g Protein: 10g

RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.