Tuna Pizza with Broccoli and Mascarpone Cream

In the culinary haven of France, tuna is one of the ingredients that takes center stage during the spring and summer months, adorning pasta, salads, and – perhaps less expectedly, but just as tasty – pizza. While tuna may not be a super popular topping (yet) in the US, we’re betting that France-based chef and author Denis Job’s version of a French pizza classic will sway even the most dubious eaters. With its savory flavor, slightly meaty and flaky texture, it’s also a great alternative to more traditional meat toppings like sausage or pepperoni.

Instead of the expected red sauce, here Denis opts for verdant broccoli and indulgent mascarpone (a rich, spreadable, slightly sweet Italian cheese) cream for a well-balanced twist. Add to that caramelized onions, grated Parmesan, olive oil, salt and pepper and you’ve got an excellent base for the pièce de résistance: tuna.

Not only is this a pie that showcases a beloved French topping while highlighting seasonality, but it’s also a surefire way to shake up your home-cooked pizza routine.

Difficulty

Servings

One twelve-inch (30-centimeter) pizza

Prep Time

55 minutes

(excluding dough preparation)

Cook Time

25 to 26 minutes

Tuna Pizza with Broccoli and Mascarpone Cream

Note

For the dough, we recommend our Classic Pizza Dough, just be sure to set aside 3 to 4 hours for proofing before cooking.

Method

Broccoli and mascarpone cream in a bowl with a spoon on a table next to an onion, broccoli head and a small bowl of mascarpone.

Uncooked tuna pizza with broccoli and mascarpone cream, caramelized onions and mozzarella on a lightly floured surface next to next to a bowl of broccoli and mascarpone cream.

Denis Job

France-based Denis Job @jobi_pizza was crowned a Pizza World Champion in Naples in 2018, despite being an amateur. In 2021, he published the book "Champion du Monde de Pizzas" (World Champion of Pizzas), which features 40 of his pizza and focaccia recipes.