How to make
Knead the dough from the products listed for it. Shape it into a ball, sprinkle it with flour and leave it for 30-40 minutes, until it doubles its volume.
Roll it out into a thin crust into a round or oblong shape. Instead of a one whole pizza, you can make two smaller pizzas.
Spread with tomato sauce, sprinkle with oregano, basil and half of the chopped chives.
Strain the tuna from the liquid or fat in the tin and sprinkle pieces of it over the entire surface of the pizza.
Sprinkle half of the parmesan on top and arrange the tomatoes, which have been cut into fine circles, then the rest of the parmesan and the mozzarella at the end.
Bake at 390°F (200 degrees) in a preheated oven for about 16 minutes or until the pizza has aquired a golden color on the edges and the mozzarella has melted nicely and formed a crust.
Before serving, sprinkle it with the remaining chopped chives.
The tuna, parmesan and tomato pizza is ready.
