Pizza with tuna and barrel cucumbers
2 servings
25 minutes
Pizza with tuna and barrel cucumbers is an unusual combination of Mediterranean cuisine and Slavic traditions. It features a thin, crispy dough spread with sour cream for tenderness and creamy softness. The combination of tuna, rich in the taste of sea freshness, and salty barrel cucumbers with their intense spiciness creates a perfect balance. A light spiciness from black pepper completes the composition, adding depth to the flavor. The dish pairs wonderfully with a frothy drink, making it a favorite at friendly gatherings. Baked to a golden crust, the pizza surprises with its unconventional set of ingredients but ultimately wins hearts with its harmony and originality. It can be served hot, enjoying the contrast between warm dough and juicy fillings.
1
Roll the dough very thin and place it on a greased baking sheet without edges.
- Unyeasted puff pastry: 300 g
2
Spread with sour cream (thickness of the layer is to taste). Sprinkle with black pepper.
- Sour cream: to taste
- Ground black pepper: to taste
3
Drain excess liquid from the tuna. Mash with a fork. Place on the dough.
- Canned tuna in brine: 2 jars
4
Chop the cucumber finely. Mix it with the tuna.
- Barrel-fermented cucumbers: 6 pieces
5
Bake for 15 minutes (until the dough is ready) at 180 degrees.
6
Serve with beer.
