Pizza alla Ferrovia Recipe

Name: Pizza alla Ferrovia
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 recipe bread dough; 3 cups basic tomato sauce, recipe follows; 1 cup pitted Gaeta olives; 1/2 pound fresh mozzarella, thinly sliced; 1 can Italian tuna, drained of oil and crumbled (about 6 ounces); 2 tablespoons crushed red pepper flakes; 1/2 sheet pan; 1 Spanish onion, cut into 1/4-inch dice; 4 cloves garlic, thinly sliced; 3 ounces virgin olive oil; 4 tablespoons fresh thyme (or 2 tablespoons dried); 1/2 medium carrot, finely shredded; 2 - 28-ounce cans of tomatoes, crushed and mixed well with their juices; Salt, to taste

Servings: persons

1 recipe bread dough
3 cups basic tomato sauce, recipe follows
1 cup pitted Gaeta olives
1/2 pound fresh mozzarella, thinly sliced
1 can Italian tuna, drained of oil and crumbled (about 6 ounces)
2 tablespoons crushed red pepper flakes
1/2 sheet pan
1 Spanish onion, cut into 1/4-inch dice
4 cloves garlic, thinly sliced
3 ounces virgin olive oil
4 tablespoons fresh thyme (or 2 tablespoons dried)
1/2 medium carrot, finely shredded
2 - 28-ounce cans of tomatoes, crushed and mixed well with their juices
Salt, to taste

1
Preheat oven to 424 degrees F.
2
Dust a clean work surface lightly with flour.
3
Place entire dough on surface, spread it out, and flatten with fingers or rolling pin until you form a large rectangle (about 12 inches by 15 inches, and 1/4 inch to 3/8 inch thick).
4
Dust sheet pan with flour and place dough on pan, stretching it to reach all sides.
5
Using a kitchen spoon, smooth a thin layer of tomato sauce over pizza dough all the way to the edges.
6
Sprinkle with olives.
7
Place mozzarella and crumbled tuna over entire rectangle.
8
Sprinkle with hot pepper and bake 20 minutes, or until golden brown on bottom and cheese is melted.
9
Remove and serve immediately.
10
Saute the onion and garlic in the olive oil over medium heat until translucent, but not brown (about 10 minutes).
11
Add the thyme and carrot and cook 5 minutes more.
12
Add the tomatoes.
13
Bring to a boil, lower the heat to just bubbling, stirring occasionally for 30 minutes.
14
Season with salt to taste.
15
Serve immediately, or set aside for further use.
16
The sauce may be refrigerated for up to one week or frozen for up to 6 months.

540

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 recipe bread dough, 3 cups basic tomato sauce, recipe follows, 1 cup pitted Gaeta olives, 1/2 pound fresh mozzarella, thinly sliced, and more.

Yes, Pizza alla Ferrovia falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pizza alla Ferrovia

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions