Tuna and shrimp pizza with cheese

Name: Tuna and shrimp pizza with cheese
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 7-10 Tbsp - 250 g frozen icy sea shrimps (without head and shell; ready to cook); 7-10 Tbsp - 2 medium sized onions; 7-10 Tbsp - 250 g cherry tomatoes; 7-10 Tbsp - 125 g black olives; 7-10 Tbsp - 2 tins (185 ml each) Tuna (natural); 7-10 Tbsp - 1 tablespoon of olive oil; 7-10 Tbsp - Salt; 7-10 Tbsp - Pepper; 7-10 Tbsp - 150-200 g Emmental (piece); 7-10 Tbsp - 1⁄4 Pizza dough; 7-10 Tbsp - Flour; 7-10 Tbsp - 200-300 g strained tomatoes with herbs (tin); 7-10 Tbsp - 1-2 tsp dried oregano; - baking paper

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

7-10 Tbsp - 250 g frozen icy sea shrimps (without head and shell; ready to cook)
7-10 Tbsp - 2 medium sized onions
7-10 Tbsp - 250 g cherry tomatoes
7-10 Tbsp - 125 g black olives
7-10 Tbsp - 2 tins (185 ml each) Tuna (natural)
7-10 Tbsp - 1 tablespoon of olive oil
7-10 Tbsp - Salt
7-10 Tbsp - Pepper
7-10 Tbsp - 150-200 g Emmental (piece)
7-10 Tbsp - 1⁄4 Pizza dough
7-10 Tbsp - Flour
7-10 Tbsp - 200-300 g strained tomatoes with herbs (tin)
7-10 Tbsp - 1-2 tsp dried oregano
- baking paper

Directions

1
BASIC RECIPE PIZZA DOUGH FOR 6-8 PEOPLE.
2
Mix 1 cube (42 g) fresh yeast and 1 tablespoon sugar until the yeast is liquid. Put 1 kg flour, 1 teaspoon salt and 6 tablespoons olive oil in a very large bowl. Add yeast and about 550 ml lukewarm water.
3
Knead with the dough hooks of the hand mixer to a smooth dough. Cover and leave to rise in a warm place for at least 45 minutes until the volume has increased. Quarter the dough.
4
Defrost the prawns. Peel onions and cut them into fine rings. Wash and halve the cherry tomatoes. Drain the olives and tuna. Pluck the tuna roughly. Rinse shrimps and drain well.
5
Heat the oil in a pan. Sauté the onions in it. Add prawns and fry briefly. Season with salt and pepper, let cool down.
6
Coarsely grate the cheese. Roll out the dough on baking paper dusted with a little flour and measure approx. 35 x 40 cm. Spread on strained tomatoes. Spread the prepared ingredients, oregano and cheese on top. Bake in a hot oven (electric cooker: 225 °C/circulating air: 200 °C/gas: level 4) for 15-20 minutes.