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Pizza alla Messinese with tuna and onion
Sicilian delight combining savoury tuna with sweet caramelized onions.

Pizza alla Messinese

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
Messina is a port city in Sicily where seafood is a daily guest at the table. This pizza pairs the characterful taste of tuna with sweet, caramelised onions. This salty-sweet contrast (agrodolce effect) is a typical Sicilian trait. Although often made with endive salad too, this version concentrates on the pure flavours of onion and fish.
🕒 Prep Time 20 mins
🍳 Cook Time 18 mins
⌛ Total Time 38 mins
🍽️ Servings 4 servings
🔥 Calories 550 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Frying pan for browning onion
  • Sieve for draining tuna

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Fish

Instructions

1 ✓

Cut the onion into thin half-rings. In a frying pan, over a low heat, sauté in a little oil until soft and golden brown (approx. 10-15 minutes).

Tip: Slow sautéing brings out the onion's natural sugar content (caramelisation), which counterbalances the salty taste of the tuna.
2 ✓

Preheat the oven to 220°C. Roll out the dough, spread with tomato sauce.

Tip: Leave a thicker rim when stretching the dough, which is typical of more rustic Sicilian pizzas.
3 ✓

Sprinkle with the mozzarella, distribute the sautéed onions and drained tuna pieces over it.

Tip: Thorough draining of the tuna is important, otherwise the fishy juice will make the dough soggy.
4 ✓

Bake for 15-18 minutes. Drizzle with olive oil before serving.

Tip: Fat (oil) carries the flavours. Drizzling after baking freshens the dish.

Recipe FAQ

What tuna should I choose?
Good quality canned tuna in olive oil, or in brine, but then replace the oil on the pizza.
Won't the onion burn in the oven?
Yes, if you put it on raw. That's why it needs to be caramelised/sautéed beforehand, so it becomes soft and sweet, not burnt.

Ingredients

  • 500 g Pizza dough
  • 200 ml Tomato sauce
  • 150 g Canned tuna (drained)
  • 2 heads Red onion (or purple)
  • 200 g Mozzarella cheese
  • 30 ml Olive oil
  • 1 tsp Dried oregano
  • 1 pinch Salt