Grilled Tuna & Feta BBQ Pizza!

BreakfastLow CarbVegetarianQuickSpring/SummerAutumn/WinterHigh Protein
Written By Sophie Burton

Recipe Details

Prep time: Dough overnight | 45 mins
Cook time: 20 mins
Total time: 35 mins (+overnight)
Servings: 3

Meal prep storage

Once cooked store in the fridge wrapped in tin foil for up to 3 days. Freeze for up to one month.

Ingredients

  • — Pizza dough, make the day before —

  • 500g strong bread flour

  • 325g water

  • 10g salt

  • 14g Coop Naturaplan Bio Sauerteigpulver

  • 2g dried yeast

  • 15 g olive oil

  • — Pizza sauce —

  • 1 can plum tomatoes

  • 1 tbsp garlic powder

  • 1 tbsp onion powder

  • 1 tsp salt

  • 1 tsp dried oregano

  • — Pizza topping —

  • 2 tins tuna, drained

  • 250 g feta cheese, crumbled

  • 2 250g mozzarella balls, sliced

  • 15 large capers, roughly chopped

  • 1 red onion, thinly sliced

  • 1 tbsp Dried oregano

  • Black pepper

  • 3 tbsp Chilli Oil

Method

Pizza dough mix

  • Combine the flour, sourdough powder and yeast.

  • Add the water and mix until no dry flour remains.

  • Leave to rest for 20 minutes.

    Knead

  • Add the salt and olive oil.

  • Knead for 8 to 10 minutes until smooth and elastic.

    First rise

  • Cover and leave at room temperature for 45 to 60 minutes.

    Divide

  • Divide into 3 equal dough balls (about 287 g each).

  • Place each into a lightly oiled container with a lid or cover.

    Cold ferment

  • Refrigerate overnight for 12 to 24 hours.

Preparing the Pizza

  • Take the dough from the fridge 3 hours before cooking.

  • Chop and prepare the toppings, place onto a tray or table next to your BBQ.

  • Turn the BBQ on, setting the heat to around 210 degrees C.

  • In a saucepan put the pizza sauce ingredients in on a medium heat. Crush the tomatoes into small pieces. Heat the sauce through for 5-8mins. Place next to the BBQ.

  • Use a piece of parchment paper for each pizza. Sprinkle some flour on the paper and tip on the dough. Using your fingers stretch the pizza to size.

  • Brush one side of the dough lightly with chilli olive oil.

  • Place the oiled side down on the grill.

  • Cook for 1 to 2 minutes, until grill marks appear.

  • Flip the dough. You can remove the pizza onto a board if too hot to handle.

  • Add allyour toppings to the grilled side.

  • Close the lid and cook for 5 minutes, until the cheese has melted and the base is crisp.

Enjoy!

Nutritional information, per serving

kcal: 1090
Fat: 42 g
Saturates: xxx g
Carbs: 95 g
Sugars: xxx g
Fibre: xxx g
Protein: 65 g

Sophie Burton
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