Back to Recipe Menu

Tuna pizza squares


  • Combine 1 cup flour with the lukewarm water, yeast and sugar using a wooden spoon. Set aside for 5 or so mins until foaming.  Then stir in the salt and up to 1½ cups flour, kneading until smooth and elastic. Place the dough in a lightly oiled bowl, cover with plastic wrap and set aside until doubled.
  • When ready, punch down the dough, cover with plastic wrap again and set aside until doubled in size.
  • Preheat oven to 220°C fan forced (240°C normal).
  • To make the topping, heat a little oil in a heavy-bottomed pan and gently saute the onions until golden, continually stirring. Then add the tomatoes, olives and thyme. Mix well and briefly cook.  
  • Roll out the dough on a lightly floured workbench and put in a lightly oiled baking dish. Then top with the onion mixture, the tuna and the cheeses. Cook in the oven for 15-20 mins. Allow to cool a little, before cutting into squares to serve.
  • nb. The dough can be prepared a day in advance and then put in a sealed container and refrigerated.


  • 2½ cups strong bread flour
  • 1 cup lukewarm water
  • 1 tbsp dry yeast
  • a pinch or 2 of sugar
  • 1 level tbsp sea salt
  • olive oil spray
  • olive oil
  • 4 onions, sliced
  • 1 punnet cherry tomatoes, quartered
  • 10 pitted black olives, halved
  • 1 tspn fresh thyme leaves
  • 1 can tuna, drained & flaked
  • 1 cup grated tasty cheese
  • freshly grated parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm