Tuna Marinara Pizza with Capers and Red Onion

Name: Pizza Marinara With Tuna and Capers
Prep time: 15 min
Cook time: 11 min
Total time: 56 min
Yield: 2 servings, one 12-inch pizza
Cuisine: Italian
Ingredients: 12 ounces pizza dough, homemade or store-bought, at room temperature for 30 minutes; 1 tablespoon all-purpose flour, for shaping; 1 tablespoon fine semolina or cornmeal, for the peel or pan; 1 teaspoon extra-virgin olive oil, for lightly oiling parchment or the pan if needed; 1 cup canned crushed tomatoes, preferably good-quality Italian tomatoes; 1 tablespoon extra-virgin olive oil; 1 large garlic clove, grated or very finely minced; 1/2 teaspoon dried oregano; 1/4 teaspoon fine sea salt; 1/8 teaspoon crushed red pepper flakes; 1 can tuna in olive oil, 5 ounces, drained well and gently flaked into bite-size pieces; 1/3 cup thinly sliced red onion, about 40 grams; 1 tablespoon capers, rinsed and patted dry; 1 small garlic clove, very thinly sliced; 1 teaspoon extra-virgin olive oil, for finishing; 1 tablespoon chopped fresh parsley, optional; 1 pinch dried oregano, optional, for finishing

Imperial June 8, 2026June 8, 2026

Quick Recipe Version (TL;DR)

Yield: 2 servings, one 12-inch pizza
Prep Time: 15 minutes
Cook Time: 11 minutes
Total Time: 56 minutes, including a 30-minute oven preheat

Quick Ingredients

Dough: 12 ounces pizza dough, 1 tablespoon all-purpose flour, 1 tablespoon fine semolina or cornmeal, 1 teaspoon olive oil for the peel or pan
Tomato base: 1 cup canned crushed tomatoes, 1 tablespoon extra-virgin olive oil, 1 large garlic clove grated or finely minced, 1/2 teaspoon dried oregano, 1/4 teaspoon fine sea salt, 1/8 teaspoon crushed red pepper flakes
Toppings: 1 can tuna in olive oil, 5 ounces, well drained and flaked; 1/3 cup thinly sliced red onion; 1 tablespoon rinsed capers; 1 small garlic clove thinly sliced; 1 teaspoon extra-virgin olive oil for finishing
Optional finish: 1 tablespoon chopped fresh parsley and a pinch of dried oregano

Do This

1. Place a pizza stone, baking steel, or upside-down baking sheet in the oven and preheat to 500°F for 30 minutes.
2. Mix crushed tomatoes, 1 tablespoon olive oil, grated garlic, oregano, salt, and red pepper flakes.
3. Stretch the dough into a 12-inch round on a floured surface, then move it to a semolina-dusted peel or parchment-lined pan.
4. Spread on the tomato sauce, leaving a 1/2-inch border. Add red onion, capers, and thin garlic slices.
5. Bake for 7 minutes at 500°F, then scatter the flaked tuna over the pizza.
6. Bake 4 minutes more, until the crust is browned and crisp at the edges.
7. Finish with 1 teaspoon olive oil, optional parsley, and a pinch of oregano. Slice and serve hot.

Why You’ll Love This Recipe

Bold coastal flavor without cheese: Tomato, garlic, oregano, capers, red onion, and tuna make the pizza savory, bright, and satisfying.
Fast enough for a weeknight: Using prepared pizza dough keeps the hands-on prep to 15 minutes.
Pantry-friendly: Canned tomatoes, canned tuna, capers, and dried oregano do most of the work.
Beautifully simple: The crust stays crisp, the sauce tastes fresh, and the toppings feel rustic rather than heavy.

Grocery List

Produce: 1 small red onion, 2 garlic cloves, optional fresh parsley
Dairy: None needed; this pizza is intentionally cheese-free.
Pantry: 12 ounces pizza dough, canned crushed tomatoes, canned tuna in olive oil, capers, dried oregano, crushed red pepper flakes, extra-virgin olive oil, fine sea salt, all-purpose flour, fine semolina or cornmeal

Full Ingredients

For the Dough and Baking Surface

12 ounces pizza dough, homemade or store-bought, at room temperature for 30 minutes
1 tablespoon all-purpose flour, for shaping
1 tablespoon fine semolina or cornmeal, for the peel or pan
1 teaspoon extra-virgin olive oil, for lightly oiling parchment or the pan if needed

For the Garlic-Oregano Tomato Base

1 cup canned crushed tomatoes, preferably good-quality Italian tomatoes
1 tablespoon extra-virgin olive oil
1 large garlic clove, grated or very finely minced
1/2 teaspoon dried oregano
1/4 teaspoon fine sea salt
1/8 teaspoon crushed red pepper flakes

For the Tuna, Red Onion, and Caper Topping

1 can tuna in olive oil, 5 ounces, drained well and gently flaked into bite-size pieces
1/3 cup thinly sliced red onion, about 40 grams
1 tablespoon capers, rinsed and patted dry
1 small garlic clove, very thinly sliced
1 teaspoon extra-virgin olive oil, for finishing
1 tablespoon chopped fresh parsley, optional
1 pinch dried oregano, optional, for finishing

Tuna Marinara Pizza with Capers and Red Onion – Closeup

Step-by-Step Instructions

Step 1: Preheat the oven thoroughly

Place a pizza stone, baking steel, or heavy upside-down baking sheet on the middle rack of the oven. Preheat the oven to 500°F for 30 minutes. A long preheat is important because the hot surface helps the pizza crust set quickly, crisp underneath, and brown around the edges.

If your oven does not reach 500°F, preheat it to its highest setting, ideally 475°F, and plan to bake the pizza for 13 minutes total instead of 11 minutes.

Step 2: Bring the dough to room temperature

While the oven heats, let the 12 ounces of pizza dough sit covered at room temperature for 30 minutes. Cooler dough tends to spring back and tear, while relaxed dough stretches more easily into a thin, even round.

Step 3: Make the garlic-oregano tomato base

In a small bowl, stir together 1 cup crushed tomatoes, 1 tablespoon extra-virgin olive oil, 1 grated large garlic clove, 1/2 teaspoon dried oregano, 1/4 teaspoon fine sea salt, and 1/8 teaspoon crushed red pepper flakes. Keep the sauce uncooked; the bright tomato flavor will concentrate naturally in the hot oven.

The sauce should be spoonable but not watery. If your crushed tomatoes are very loose, drain off 1 to 2 tablespoons of excess liquid before mixing.

Step 4: Prepare the tuna and toppings

Drain the 5-ounce can of tuna very well, then flake it gently with a fork into medium pieces. Thinly slice the red onion, rinse and pat dry the capers, and very thinly slice the small garlic clove. Keeping the tuna in slightly larger flakes gives the finished pizza a better texture than mashing it finely.

Step 5: Stretch and transfer the dough

Lightly dust your work surface with 1 tablespoon all-purpose flour. Press the dough into a flat disk, then stretch it into a 12-inch round, leaving the outer 1/2 inch a little thicker for a rustic rim. If the dough resists, let it rest for 5 minutes, then continue stretching.

Sprinkle a pizza peel with 1 tablespoon fine semolina or cornmeal. Transfer the stretched dough to the peel. If you are using a baking sheet instead of a peel, place the dough on a piece of parchment lightly rubbed with 1 teaspoon olive oil.

Step 6: Add the sauce, onion, capers, and garlic

Spoon the tomato base over the dough and spread it evenly, leaving a 1/2-inch border bare around the edge. Scatter the sliced red onion, rinsed capers, and thin garlic slices over the sauce. Do not add the tuna yet; adding it partway through baking keeps it tender and prevents it from drying out.

Step 7: Bake the first stage

Slide the pizza onto the preheated stone, steel, or upside-down baking sheet. Bake at 500°F for 7 minutes, until the crust has started to puff and the bottom is beginning to set. If using parchment, carefully pull the parchment out from under the pizza after the first 4 minutes so the crust can crisp directly on the hot surface.

Step 8: Add the tuna and finish baking

After the first 7 minutes, quickly scatter the drained, flaked tuna over the pizza. Return the pizza to the oven and bake for 4 minutes more, for a total cook time of 11 minutes. The pizza is ready when the rim is browned in spots, the underside is crisp, the onion is softened at the edges, and the tuna is warmed through.

Step 9: Finish, slice, and serve

Transfer the pizza to a cutting board and let it rest for 2 minutes. Drizzle with 1 teaspoon extra-virgin olive oil, then sprinkle with 1 tablespoon chopped fresh parsley and a small pinch of dried oregano if you like. Slice into 6 pieces and serve hot.

Pro Tips

Drain the tuna well: Too much oil or liquid can make the center of the pizza soft. Drain it until it flakes easily without dripping.
Use a light hand with sauce: One cup is enough for a 12-inch pizza. A thin layer gives you a crispier crust and better tomato flavor.
Rinse the capers: Rinsing removes excess brine so the pizza tastes lively and savory instead of overly salty.
Add tuna late: Baking the tuna for only the final 4 minutes keeps it tender and distinct.
Let the oven get properly hot: The 30-minute preheat is what makes a home oven behave more like a pizzeria oven.

Variations

Spicy coastal version: Increase the crushed red pepper flakes to 1/4 teaspoon and add 1 tablespoon sliced pickled cherry peppers with the onions.
Olive and caper version: Add 2 tablespoons sliced black olives with the capers for a deeper, brinier flavor.
Lemon finish: After baking, add 1/2 teaspoon finely grated lemon zest and a small squeeze of lemon juice for a brighter seafood-style finish.

Storage & Make-Ahead

This pizza is best eaten right after baking, while the crust is crisp. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat slices on a dry skillet over medium heat for 4 to 5 minutes, or in a 400°F oven for 6 to 8 minutes, until hot and crisp at the edges. Avoid microwaving if possible, because it softens the crust.

To make the recipe ahead, mix the tomato base up to 24 hours in advance and refrigerate it in a covered container. Slice the onion, rinse the capers, and drain the tuna up to 4 hours ahead. Keep everything chilled separately, then assemble just before baking.

Nutrition (per serving)