Sweet chilli tuna pizza

Tinned tuna is the key to making this homemade pizza pop! Sweet chilli tuna, courgette, cashews and feta sit atop a made-from-scratch base in this easy pizza recipe. Serve for a winning family dinner

By Jo Wilcox
  • 40 mins preparation
  • 25 mins cooking
  • 50 mins marinating
  • Serves 2
  • Print
This recipe first appeared in Food magazine.
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  • 1 1/2 cup flour
  • 1 teaspoon instant yeast
  • pinch of salt
  • 1/2 teaspoon sugar
  • 1 teaspoon smoked paprika
  • 200 millilitre warm water
  • 2 x 95g canned tuna with sweet chilli, drained
  • 1 courgette, peeled into ribbons
  • 50 gram feta cheese
  • 1/4 cup cashew nuts, roughly chopped or halved
  • sweet chilli sauce, sliced red onion and coriander, to serve


  • 1
    Combine the flour, yeast, salt sugar and paprika in a mixing bowl. Add the warm water and mix with your hands until the mixture forms a soft dough. Transfer to a lightly floured surface and knead for 4-5 minutes until smooth and pliable. Place the dough in a clean bowl and cover; leave in a warm place for 40-50 minutes or until doubled in size and puffy.
  • 2
    Preheat oven to 190°C. Remove dough from the bowl and transfer to a lightly floured surface. Knead for 1 minute then shape into a rustic circle, large enough for your pizza stone or oven tray.
  • 3
    Spoon over 1 can of tuna, pile on courgette and crumble over the feta. Top with the remaining tuna can and sprinkle over the cashew nuts. Bake for 20-25 minutes until puffed and golden.
  • 4
    Drizzle with sweet chilli sauce and scatter with red onion and coriander, to serve.


  • Try other flavoured tuna cans, such as curry, tomato-based, smoked or savoury onion, and match with different toppings like mozzarella, spinach and cherry tomatoes. PER SERVE (6) Energy 227kcal, 953kj • Protein 12.2g • Total Fat 6.8g • Saturated Fat 2g • Carbohydrate 27.8g • Fibre 2.3g • Sodium 303mg