It features tuna as a main "flavoring agent", but if you omit it, you'll get an amazingly delicious vegan topping I bet you haven't tried before. So, it's up to you - option for another appetizing tuna pizza, or enjoy a delightful vegan one.
When you put the topping onto the crust it may look like it's too much (at least I thought it was), but the crust will absorb the juices during baking and the final result will be a perfect pizza: succulent, but not doughy, with a topping that won't fall down when you take a bite.
And here's what you'll need to make one medium-sized pizza:
- Drain tuna from the liquid. It doesn't have to be fully drained.
Quarter and then slice the onion.
- Slice the carrot. You can use some boiled carrot leftovers as well.
If you, however, don't have it or don't feel like boiling a single carrot, you can use a fresh one and grate it instead of slicing it, but I would truly recommend the original version for a better texture and flavor.
- If you don't have some ajvar in hand, you can prepare some pepper spread similar to it as described in step 2 here or simply finely shred one roasted bell pepper.
- In a bowl, combine all of the ingredients for the topping and season with some salt and pepper to taste.
- Gently spread the mixture onto your favorite pizza dough, making an approx. 1 cm thick and quite even layer. Sprinkle with some sesame seeds if you wish.
Enjoy and bon appétit!