Pizza Adriatica
Pizza Adriatica
A briny Adriatic-style pizza of tuna, artichokes, capers, olives and anchovies over pizza sauce, finished with parmesan.
Prep: 5 minutes · Cook: 15-25 minutes
What Is Pizza Adriatica?
An Adriatic-inspired pantry pizza piling tuna, marinated artichokes, capers, olives and anchovies onto a sauced crust under a parmesan blanket — bold, briny and five minutes to assemble.
Why Make Pizza Adriatica?
- Five minutes of prep, the pantry does the rest
- Tuna and anchovy make it satisfying without fresh meat
- Works on store-bought crust or fresh dough
- Big briny flavours that stand up to each other
- A seafood pizza without a fish counter
Unico Products Used in This Recipe
Ingredients
- 1 pizza crust (store-bought, or 1 pkg fresh/frozen pizza dough)
- olive oil (to brush the crust)
- 3/4 cup pizza sauce
- 198 g solid light tuna (canned, in chunks (7 oz))
- marinated artichokes (in chunks)
- 1 tbsp capers
- 1/2 cup sliced pizza style olives
- 1 can anchovy fillets
- 1/2 cup parmesan cheese (grated)
Instructions
- Preheat the oven to 450F.
- Lightly brush a flatbread crust with olive oil, or spread the pizza dough to fill a pizza pan.
- Spread the sauce evenly on the base.
- Top with chunks of tuna, artichokes, capers, olives and anchovies.
- Cover with the grated parmesan.
- Bake 10-15 minutes for flatbread or 20-25 minutes for fresh dough; serve with marinated vegetables or a tossed salad.
Cooking Tips
- Drain the tuna well so the crust stays crisp
- Scatter toppings evenly so every slice gets some of each
- Use flatbread for a fast weeknight version
- Parmesan instead of mozzarella keeps it sharp and light
- Watch fresh dough — it needs the longer bake time
Frequently Asked Questions About Pizza Adriatica
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1. Can I use fresh dough instead of a flatbread crust?
Yes — both work; fresh dough bakes 20-25 minutes versus 10-15 for flatbread.
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2. Does it need mozzarella?
No — grated parmesan is the only cheese, keeping the briny toppings in front.
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3. What kind of olives work best?
Sliced pizza-style green olives are called for; black olives work too.
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4. Is it very salty?
The toppings are naturally briny — rinse the capers and go easy on added salt.
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5. How do I store leftovers?
Refrigerate up to 2 days and recrisp in a hot oven.
Pizza Adriatica Made Simple
Pizza Adriatica turns a can-cupboard into a seaside pizzeria order. Unico tuna, olives, capers and anchovies stack the deck.