Short Description

Cute, golden mini pizzas with a soft, tangy dough base, a slice of melted cheese inside, and a flavorful tuna topping—perfect bite-sized snacks or light meals.

Why You’ll Love This Recipe

Soft dough enriched with yogurt and honey creates a tender, slightly tangy crust
Individual-sized pizzas made easy—great for snacking or sharing
Savory tuna-olive-corn mixture with melted cheese offers a satisfying flavor combo
Rolled in semolina for delightful texture contrast

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Dough (makes 9 pizzas):

160 ml lukewarm water
7 g instant yeast
12 g honey
35 ml sunflower oil
75 g plain yogurt
450 g all‑purpose flour
8 g salt

For Coating:

Extra fine semolina

For the Tomato Sauce:

100 ml water
70 g tomato paste
2 g dried oregano

For the Filling:

Cheese slices (one per mini pizza)

For the Tuna Mixture:

140 g tuna (drained)
50 g red onion (finely chopped)
50 g corn kernels
40 g green olives (sliced)
30 g black olives (sliced)

For the Garnish:

Grated cheese
Cherry tomato slices
Cheese spread (optional)

Directions

Combine water, instant yeast, and honey in a deep bowl. Mix well and let rest for 5 minutes until foamy.
Add sunflower oil and yogurt, stir to combine. Add flour and salt, then knead for 10–12 minutes until smooth.
Cover the dough and let it rise in a warm spot for 1 hour or until doubled.
While dough is rising, mix tuna, red onion, corn, green olives, and black olives in a bowl. Set aside.
Prepare the tomato sauce by blending tomato paste, water, and oregano until smooth.
Once risen, deflate the dough and divide it into 9 equal portions (about 75–80 g each). Shape into balls.
Roll each ball into a 15 cm diameter circle. Spoon a bit of tomato sauce in the center, top with a cheese slice, then fold the edges inward and pinch tightly to seal the filling.
Roll the sealed dough ball through extra fine semolina, place on your work surface, and gently roll flat.
Transfer each mini pizza to a parchment‑lined baking tray. Brush with tomato sauce, sprinkle grated cheese on top, then add the tuna mixture and optional cherry tomato slice or dollop of cheese spread.
Allow the mini pizzas to proof for 30 minutes.
Bake in a preheated oven at 200 ℃ (top and bottom heat) for 12–18 minutes, until golden brown.

Servings And Timing

Produces 9 mini pizzas
Prep time: ~20 minutes
First rise: ~1 hour
Proofing after shaping: 30 minutes
Bake time: 12–18 minutes
Total time: ~2 hours (including rising)

Variations

Use whole‑wheat or spelt flour for a nuttier flavor and a slightly denser texture.
Add fresh herbs like oregano or basil into the dough or on top before baking.
Replace tuna with shredded chicken, spinach and feta, or sautéed mushrooms for different tastes.
Offer different toppings like diced bell peppers, olives, or pesto drizzle after baking.
Add chili flakes or hot sauce to the tomato paste for a spicy kick.

Storage/Reheating

Unbaked mini pizzas: Store in an airtight container at room temperature for up to 2 days; freeze for up to 1 month.
Baked mini pizzas: Best enjoyed fresh. If saving, keep in an airtight container in the fridge and consume within 24 hours.
Reheating: For best results, reheat in a low oven at 170 ℃ for about 8–10 minutes to revive the crust and cheese. Avoid microwaving to preserve texture, unless short bursts with a final flash in the oven.

FAQs

How Can I Tell When The Dough Has Risen Enough?

It should roughly double in size, look airy, and hold a slight indentation when gently pressed with a finger.

Can I Use A Different Cheese Instead Of Slices?

Yes—thin slices of mozzarella, cheddar, or gouda all work well, or even shredded cheese inside if you seal it well.

Is It Okay To Use Canned Tuna In Oil Instead Of Brine?

Yes. Just drain it well before mixing. Tuna in oil may impart a richer flavor.

What If I Don’t Have Fine Semolina For Rolling?

You can substitute with fine cornmeal or breadcrumbs—texture may vary slightly.

Can I Make The Dough In A Stand Mixer?

Certainly—use a dough hook on medium speed for about 8–10 minutes until the dough is smooth and elastic.

Are These Suitable For Vegetarians?

Absolutely. Simply omit tuna and fill with vegetables, cheese, pesto, or even a combination of spinach and feta.

Can I Prepare These In Advance For A Gathering?

Yes—shape and proof them ahead of time, then refrigerate on the tray. Bake directly from chilled when ready to serve.

How Do I Avoid A Soggy Bottom?

Ensure your oven is fully preheated and bake on the middle rack. Let the bottoms bake crispy before adding heavy toppings.

Can I Add More Sauce On Top Before Baking?

You can brush a thin layer of tomato sauce before topping with cheese and tuna; don’t overload to avoid sogginess.

How Do I Store Leftovers To Keep Them Tasty?

Keep leftover mini pizzas in an airtight container in the fridge. Reheat in an oven or toaster oven for best texture.

Conclusion

These soft mini pizzas with tuna are a fun, savory twist on pizza—perfect for sharing or serving as finger food. With their soft, yogurt-enriched dough, melty cheese, and flavorful tuna topping, they’re creative, customizable, and sure to be a hit. Make them your own by changing up fillings and garnishes, and enjoy warm from the oven!

Soft Mini Pizzas With Tuna

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Author: Ezabella
Total Time: 2 hours
Yield: 9 mini pizzas
Diet: Halal

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Description

Soft and golden mini pizzas with tangy yogurt dough, melty cheese centers, and a savory tuna-olive-corn topping. Perfect for snack time, light meals, or entertaining with bite-sized flair.

Instructions

Combine lukewarm water, yeast, and honey in a bowl. Let sit 5 minutes until foamy.
Add oil and yogurt, mix well. Add flour and salt, then knead for 10–12 minutes until smooth.
Cover and let rise for 1 hour until doubled in size.
Mix tuna, red onion, corn, green and black olives in a bowl. Set aside.
Blend tomato paste, water, and oregano for the sauce.
Divide dough into 9 equal parts (75–80 g each), shape into balls.
Roll each ball into a 15 cm circle. Add tomato sauce and a cheese slice in the center, fold edges inward, and seal.
Roll sealed dough in semolina, flatten gently, and place on a baking tray.
Brush tops with tomato sauce, sprinkle with grated cheese, and add tuna mixture. Garnish with tomato slice or cheese spread if desired.
Proof for 30 minutes.
Bake at 200 ℃ for 12–18 minutes until golden. Serve warm.