Mini tuna pizzas are a delightful twist on a classic favorite—bite-sized, flavorful, and versatile. They make a perfect snack, party appetizer, lunchbox treat, or casual dinner. With a soft, chewy homemade dough and a savory topping of tuna, mozzarella, and onion, these mini pizzas are sure to become a new household favorite.
This recipe uses a combination of all-purpose and durum wheat flour for a hearty, rustic crust, topped with a tangy tomato sauce and classic Mediterranean flavors. Whether you’re hosting friends or looking for an easy homemade pizza night, these mini versions deliver all the satisfaction of a full-sized pizza in convenient, personal portions.
Recipe description
What makes these mini tuna pizzas stand out is the homemade dough that’s simple to prepare and incredibly flavorful. Durum wheat flour gives the crust a richer bite and a slight chewiness that complements the flaky tuna and gooey cheese topping. These pizzas are also customizable—you can stick with the classic tuna and onion combo or get creative with your favorite add-ins.
This recipe walks you through making everything from scratch—no store-bought crust or sauce necessary. With just a handful of pantry staples, you’ll have golden, crispy-edged mini pizzas that feel gourmet but are incredibly easy to pull off.
Preparation, cook, and total times
Preparation Time: 1 hour 15 minutes (includes dough rising)
Cooking Time: 12–15 minutes
Total Time: 1 hour 30 minutes
Yield
Makes 8–10 mini pizzas
Cuisine
Mediterranean-inspired casual comfort food
A full list of ingredients
For the Dough
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300 g all-purpose flour
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130 g durum wheat flour
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1 teaspoon salt
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1 teaspoon sugar
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1 tablespoon dry yeast
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300 ml warm water
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3 tablespoons olive oil
For the Tomato Sauce
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Tomato sauce: as needed (approx. ½ cup)
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Salt: to taste
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Oregano: to taste
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Olive oil: a drizzle
For the Toppings
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Mozzarella cheese: shredded or sliced, about 150 g
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Canned tuna: drained, about 1–2 cans
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Onion: 1 medium, thinly sliced
Step-by-step cooking directions
Step 1: Prepare the Dough
In a large bowl, combine the all-purpose flour and durum wheat flour with salt, sugar, and dry yeast. Stir the dry ingredients together to evenly distribute the yeast.
Gradually pour in the warm water and olive oil while mixing with your hands or a wooden spoon until a sticky dough forms.
Transfer the dough onto a floured surface and knead for 8–10 minutes until it becomes smooth and elastic.
Shape into a ball, place it in a lightly oiled bowl, cover with a damp towel, and allow it to rise in a warm spot for 1 hour or until it doubles in size.
Step 2: Preheat the Oven
Preheat your oven to 220°C (430°F). If using a pizza stone or baking steel, place it in the oven to preheat as well.
Step 3: Prepare the Sauce
In a small bowl, mix your tomato sauce with a pinch of salt, oregano, and a drizzle of olive oil. Stir until well combined and set aside.
Step 4: Shape the Mini Pizzas
Once the dough has risen, punch it down and divide it into 8–10 equal pieces.
Roll each piece into a small circle or oval, approximately 4–5 inches in diameter. You can make them slightly thicker for a soft crust or thinner for a crispy base.
Step 5: Assemble the Pizzas
Place the dough rounds on a parchment-lined baking sheet.
Spread a spoonful of tomato sauce over each mini base.
Top with shredded mozzarella cheese, followed by drained tuna flakes and thin onion slices.
Step 6: Bake
Place the pizzas in the preheated oven and bake for 12–15 minutes, or until the crust is golden and the cheese is melted and bubbly.
Step 7: Serve and Enjoy
Allow the pizzas to cool slightly before serving. Garnish with fresh herbs or chili flakes, if desired.
Nutritional information (per mini pizza, approx.)
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Calories: 230 kcal
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Protein: 12 g
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Carbohydrates: 24 g
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Fat: 10 g
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Fiber: 2 g
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Sugar: 1.5 g
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Sodium: Moderate
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Omega-3s: Present (from tuna)
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Calcium: High (from cheese)
The origins and popularity of the recipe
Mini pizzas have become a global favorite for their versatility and fun presentation. While classic Italian pizzas inspired the base, this tuna version is reminiscent of Mediterranean pantry staples—preserved tuna, cheese, tomato, and onion. It’s especially popular in coastal regions where seafood is a natural topping choice.
The use of durum wheat flour gives a nod to traditional Italian semolina-based doughs, providing a unique texture that distinguishes this crust from basic pizza bases.
Reasons why you’ll love the recipe
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Quick and easy to make at home
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Homemade dough and sauce for better flavor
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Kid-friendly and freezer-friendly
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Perfect for lunchboxes or party platters
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Customizable with different toppings
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Great way to use pantry tuna
Health benefits
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Tuna is an excellent source of lean protein and omega-3 fatty acids
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Tomato sauce contains lycopene, a powerful antioxidant
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Onions are rich in vitamin C and support immune health
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Olive oil contributes heart-healthy fats
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Durum wheat offers more fiber and protein than standard flour
Serving suggestions
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Pair with a crisp green salad for a full meal
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Serve alongside a bowl of marinara or garlic yogurt sauce for dipping
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Enjoy with iced tea, lemonade, or sparkling water
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Great addition to a brunch spread with olives and pickles
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Serve as a light dinner with roasted vegetables
Cooking tips
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Preheat the baking sheet or use a pizza stone for an extra-crispy bottom
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Let the dough rest after shaping for an even rise
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Use a fork to dock the dough lightly before saucing to prevent bubbles
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Make the sauce in advance for better flavor development
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Add a few capers or chopped olives for extra Mediterranean flair
Variations to try
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Spicy: Add chili flakes or sliced jalapeños to the topping
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Cheesy: Use a mix of mozzarella and feta or parmesan
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Veggie-packed: Include sliced bell peppers, zucchini, or spinach
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Low-carb: Use a cauliflower crust or flat zucchini rounds as base
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Mini calzones: Fold the dough over the filling and crimp the edges for stuffed pockets
A conclusion
These mini tuna pizzas bring big flavor in a small, satisfying package. With their golden crust, rich tomato sauce, flaky tuna, and melty cheese, they’re the perfect example of how simple ingredients can create something extraordinary. Whether you’re looking for a casual snack, an impressive appetizer, or a versatile dinner, this recipe is easy, adaptable, and always delicious.
The best part? They’re just as fun to make as they are to eat—and once you try them, they might just become your new favorite way to pizza.
A 10 comprehensive FAQ section
1. Can I freeze the mini pizzas?
Yes! Bake them, cool completely, and store in airtight containers. Reheat in a 180°C (350°F) oven for 8–10 minutes.
2. Can I make the dough in advance?
Absolutely. You can refrigerate the dough after the first rise for up to 24 hours.
3. Is there a gluten-free version?
Yes—replace both flours with a gluten-free flour blend suitable for yeast baking.
4. Can I skip the tuna?
Of course. You can use cooked chicken, mushrooms, olives, or even a vegetarian cheese blend.
5. What cheese works best?
Mozzarella is ideal for meltiness, but you can mix it with cheddar, gouda, or even provolone.
6. How do I get the crust extra crispy?
Roll the dough thinner and preheat your baking surface. Brushing the edges with oil also helps.
7. Can kids help make this?
Definitely! Kids can shape the dough, spread sauce, and add toppings. It’s a fun kitchen activity.
8. What herbs go well with this recipe?
Fresh basil, oregano, thyme, or parsley all work well either baked in or sprinkled fresh afterward.
9. Can I use store-bought dough?
Yes, but homemade gives better texture. If using pre-made dough, let it come to room temperature before shaping.
10. What makes durum wheat flour different?
It has a higher protein content, offering a firmer texture and nutty flavor. Perfect for hearty pizza crusts.