Pizza Tonno (With Wholemeal Spelt Dough)

For the dough of the Pizza Tonno first mix both types of flour with salt and dry yeast and knead with the lukewarm water and the olive oil to a smooth dough. Let it rise in a warm place for about 1 hour.

Meanwhile, for the pizzaiola, wash the tomatoes, remove the seeds and cut into small cubes. Peel the shallot, dice it as well and sweat it together with the crushed garlic in some olive oil. Add the tomato cubes. Also add chopped thyme, sage and oregano and dust lightly with paprika powder. Briefly fry the tomato paste and then pour water over everything. Let the sauce boil down over medium heat (about 15 minutes) until it thickens. Season to taste with salt and pepper.

Now briefly work through the dough again and on a floured work surface roll out into 4 pizzas. Spread each one with the pizzaiola – leaving out the edges – and crumble the mozzarella over the top. Top with tuna and pepperoni, drizzle with a little olive oil and sprinkle with grated edamame. If desired, sprinkle a little chopped fresh oregano on top of the pizza.

Brush the edge with olive oil so that it gets nice and crispy in the oven (if necessary, mix some garlic into the oil). Then bake the pizzas one after the other in the preheated oven at 180 °C convection oven on the middle shelf for approx. 15-20 minutes (depending on the oven).

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