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Tunisian pizza with tuna and boiled egg
Tunisian-style pizza with tuna and olives

Tunisian Pizza with Tuna, Egg, and Olives

Author: Flavelo
Recipes Main Courses
Tunisian cuisine balances on the edge of the Mediterranean and the desert. This pizza evokes the flavors of the Tunisian 'Brik' and sandwich culture: the trio of tuna, hard-boiled egg, and olives is a classic North African combination. It's a protein-rich dish where savory notes dominate, balanced by the acidity of tomato and fresh parsley.
🕒 Prep Time 25 mins
🍳 Cook Time 15 mins
⌛ Total Time 40 mins
🍽️ Servings 4 servings
🔥 Calories 615 kcal
🌍 Cuisine North African / Mediterranean

Ingredients

Equipment Needed

  • Pizza Stone or Baking Sheet
  • Rolling Pin
  • Pot (for boiling eggs)

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Fish
⚠️ Egg

Instructions

1 ✓

Make the dough with flour, water, yeast, and salt. Cover and let rise in a warm spot for about 60 minutes until airy.

Tip: If you poke the dough and the indentation springs back slowly, it is perfectly proofed.
2 ✓

Meanwhile, hard boil the eggs (10 minutes). Shock in ice water, peel, and slice into rounds.

Tip: Ice water stops the cooking and shrinks the egg inside the shell, making peeling easier.
3 ✓

Preheat oven to 425°F (220°C). Roll out dough, spread with tomato sauce, and sprinkle with mozzarella.

Tip: Place the tuna and eggs ON TOP of the cheese so they roast rather than boil underneath.
4 ✓

Distribute drained tuna chunks, egg slices, and olives over the pizza.

Tip: Squeeze the tuna well; excess water from the can will make the crust soggy.
5 ✓

Bake for 12-15 minutes until the crust is golden and crispy.

Tip: At high heat, the toppings just warm through while the crust bakes fast.
6 ✓

Remove, drizzle with olive oil, and garnish generously with fresh parsley.

Tip: The freshness of the parsley balances the rich, salty tuna.

Recipe FAQ

Can I use fresh tuna steaks?
Canned tuna is actually traditional here; its texture fits the 'home-style' comfort food vibe. Fresh tuna steak would dry out in the oven.
Which olives are best?
Oil-cured, wrinkled black olives have the most intense flavor, but pitted Kalamata olives are a convenient alternative.

Ingredients

  • 2 1/2 cups All-Purpose Flour
  • 3/4 cup + 2 tbsp Warm Water
  • 1 tsp Fresh Yeast (or 1 tsp Dry Yeast)
  • 1 tsp Salt
  • 2/3 cup Tomato Sauce
  • 1 can (5 oz) Tuna (drained)
  • 2 large Eggs
  • 1/3 cup Black Olives
  • 2 tbsp Fresh Parsley
  • 5 oz Mozzarella Cheese
  • 1 tbsp Olive Oil