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Pizza Tunisienne served
Pizza Tunisienne, with Tunisian tuna and egg

Pizza Tunisienne

Author: Flavelo
Recipes Main Courses
Tunisia's cuisine balances on the border of the Mediterranean Sea and the desert. This pizza evokes the world of Tunisian 'Brik' and sandwiches: the trio of tuna, boiled egg, and olive is a classic North African combination. Not only filling but also a protein-rich dish where salty flavours dominate, completed by the acidity of tomato and the freshness of parsley.
🕒 Prep Time 25 mins
🍳 Cook Time 15 mins
⌛ Total Time 40 mins
🍽️ Servings 4 servings
🔥 Calories 615 kcal
🌍 Cuisine African / Mediterranean

Ingredients

Equipment Needed

  • Pizza stone or baking sheet
  • Rolling pin (or hand stretching)
  • Saucepan (for boiling eggs)

Allergen Information

⚠️ Gluten
⚠️ Milk
⚠️ Fish
⚠️ Eggs

Instructions

1 ✓

Make a dough from the flour, water, yeast, and salt. Cover and prove in a warm place for about 60 minutes until loose and airy.

Tip: If you poke the dough with your finger and the indentation springs back slowly, it is perfectly proved.
2 ✓

Meanwhile, hard boil the eggs (10 minutes from boiling). Cool them in iced water, peel and slice into rounds.

Tip: Iced water stops the cooking and contracts the contents of the egg, pulling it away from the shell, making peeling easier (thermal shock).
3 ✓

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

Tip: It's worth putting the tuna and egg on top of the cheese so they are visible and roast, rather than boil under the cheese.
4 ✓

Distribute the drained tuna chunks, egg slices, and olives on top.

Tip: Squeeze the tuna thoroughly, as watery tin liquid can make the pizza soggy.
5 ✓

Bake for 12-15 minutes until the crust is golden brown and crispy.

Tip: At high temperature, the dough bakes quickly, and the toppings just warm through without drying out.
6 ✓

Remove, drizzle with olive oil, and sprinkle generously with fresh parsley.

Tip: The freshness of parsley is essential to balance the richer tuna.

Recipe FAQ

Can I use fresh tuna?
Tinned tuna is typical for this recipe as its texture and taste suit the 'homely' style. Fresh tuna steak would dry out in the oven.
Which olives should I choose?
Black, wrinkled olives with stones are best as they have the most intense flavour, but pitted ones are more convenient.

Ingredients

  • 300 g Wheat flour
  • 200 ml Lukewarm water
  • 10 g Fresh yeast
  • 5 g Salt
  • 150 ml Tomato sauce
  • 150 g Tinned tuna (drained)
  • 2 pcs Eggs
  • 50 g Black olives
  • 10 g Fresh parsley
  • 150 g Mozzarella cheese
  • 20 ml Olive oil