Pizza with Tuna, Capers and Olives

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Pizza lovers rejoice. Your favorite food just leveled up. Unique with capers, Gruyère and kalamata olives, a pizza is still a pizza, meant to be consumed passionately and completely fresh from the oven.

Total Time 2-4 Servings

Love it. Best tuna that we can get in the U.S. Closest thing to the freshness of the tuna we bring back from Italy.

Janice M.
Waterbury, Connecticut

REALLY enjoyed Genova's Yellowfin Tuna in Olive Oil. Firm, flavorful and filling! Unique packaging! #GenovaSeafood

Nancy W.
Fort Collins, Colorado

Wow!! First time buyer, and I’ll never go back to other company. Light, flaky and moist yet flavorful. Albacore Tuna with Olive Oil is delicious. Genova is my new brand in seafood.

Suzanne S.
Utica, New York

Hands down the best canned tuna I've ever had. Always in nice meaty chunks, and the taste is out of this world.

Judy S.
Del Norte, Colorado

I just tried Genova tuna in oil for the first time. I have to say it is some of the freshest tasting tuna I have tried. I am hooked! #GenovaSeafood

Dia C.
San Antonio, Texas

Absolutely adore the yellowfin tuna with olive oil. I can eat it straight without adding any extras, it also is extremely healthy! I never knew I could LOVE tuna, especially without mayo!

Natalie R.

Ingredients

  • 1 (5 ounce) can Genova Tuna in Olive Oil
  • 1 (10 ounce) pre-baked thin pizza crust
  • 1/3 cup prepared pizza sauce
  • 1 cup shredded Gruyère cheese
  • 1/4 cup capers, rinsed
  • 1/4 cup pitted Kalamata olives
  • 2 cloves garlic, very thinly sliced

Directions

  1. Preheat oven to 450 degrees F.
  2. Drain tuna.
  3. Place pizza crust on pizza pan or baking sheet. Spread pizza sauce over crust and sprinkle with half the cheese.
  4. Scatter tuna, capers, olives, garlic and remaining cheese over the top.
  5. Bake until cheese is golden brown around edges of pizza, 12-15 minutes.
  6. Serve hot.

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