Pizza de Atún y Cebolla

Pizza de Atún y Cebolla is a delicious and protein-packed Spanish pizza, featuring savory tuna and sweet caramelized onions atop a crispy crust. This dish is perfect for a quick meal that satisfies both hunger and taste buds.

Ingredients

• Whole wheat pizza dough - 200 grams
• Canned tuna in water - 150 grams, drained
• Red onion - 1 medium, thinly sliced
• Olive oil - 2 tablespoons
• Tomato sauce - 100 grams
• Mozzarella cheese, shredded - 100 grams
• Dried oregano - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - for garnish, optional

Steps

1. Preheat the oven to 220°C (428°F).
2. In a skillet, heat 1 tablespoon of olive oil over medium heat and add the sliced red onion. Sauté for about 10 minutes until caramelized, stirring occasionally.
3. Roll out the whole wheat pizza dough on a floured surface to your desired thickness.
4. Transfer the rolled dough onto a baking sheet lined with parchment paper.
5. Spread the tomato sauce evenly over the dough, leaving a small border around the edges.
6. Evenly distribute the caramelized onions and drained tuna over the tomato sauce.
7. Sprinkle the shredded mozzarella cheese on top, followed by dried oregano, salt, and black pepper to taste.
8. Drizzle the remaining tablespoon of olive oil over the pizza.
9. Bake in the preheated oven for 12-15 minutes or until the cheese is melted and the crust is golden brown.
10. Remove from the oven, let it cool for a couple of minutes, and garnish with fresh parsley if desired before slicing and serving.

Nutrition

• Calories: 450
• Protein: 30 g
• Carbs: 45 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 700 mg
• Cholesterol: 40 mg
• Total Fat: 15 g
• Saturated Fat: 4 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• High in protein from tuna and cheese, supporting muscle repair and growth.
• Whole wheat crust provides dietary fiber, aiding digestion and promoting satiety.

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