Friday, March 5, 2010

Tuna And Mushroom Pizza

When I was a kid, my mom could get quite creative in her attempt to feed our massive brood and one of her favorite Fridays-In-Lent recipes (but SO not one of mine) was tuna pizza. She'd take one of those Chef Boyardee pizza in a box kits and make two large cookie sheets worth of pizza. That woman could spread pizza dough thinner than a mandolin can slice potato chips, and then she'd use that one little can of sauce to cover each with just a hint of tomato, followed by one can of tuna, and then she'd finish it all off with that tiny little bit of powdered mozzarella the kit included. That was it. No real cheese. No other toppings. We siblings all realize that she was doing the best with what she had to work with, but to this very day we laugh ourselves silly over the Lent pizzas we'd used to have to eat. Remind me someday to also tell you about the hot dog pizzas we'd get every once in a while.

In trying to get over the trauma of my childhood Lent pizza, I decided to take it on the Mags way and see what I could come up with. This pizza uses a white sauce instead of the traditional tomato sauce and lots of flavor is added with wild mushrooms, garlic, thyme and just a hint of heat with some crushed red pepper flakes. Truth be known, I was just going to use a can of Campbell's mushroom soup but found none in the pantry. Now I'm glad I was out of it.

The real prize for me was in finally coming up with the perfect pizza dough recipe to use with this pizza. I will post that recipe at another time, so feel free to use any pizza dough recipe you like. One pound of dough and the sauce and toppings listed below will yield two 12" pizzas.

Tuna And Mushroom Pizza

1/4 ounce dried mushroom blend
1 cup chicken broth
1 TBSP butter
2 TBSP olive oil, divided
2 cloves garlic, minced
1/4 tsp onion powder
1/2 tsp dried thyme, divided
pinch of crushed red pepper flakes
2 TBSP flour
1/2 cup half & half (I would have used whole milk but I was out)
salt and pepper
2 TBSP grated parmesan cheese
8 oz white button mushrooms, sliced
1 onion, diced
2 cans of tuna, drained
3 cups shredded mozzarella cheese

Remove pizza dough from refrigerator one hour before making the pizza. Divide dough into two equal balls. Spray cooking spray on countertop then place dough there and cover loosely with plastic wrap.

About a half hour before planning on baking the pizza, place baking stone in oven on middle rack and preheat oven to 500 degrees.

Heat chicken broth to boiling. Add dried mushrooms and let soak for at least 15 minutes. Drain mushrooms, reserving the liquid. Finely dice the mushrooms, discarding any rubbery pieces or stems.

Heat butter and one TBSP of the olive oil in a large skillet. Add the soaked/diced mushrooms, garlic, onion powder, 1/4 tsp of the dried thyme and crushed red pepper flakes. Saute for a minute or two then sprinkle in the flour. Cook and stir the mixture for two minutes, making sure that the flour doesn't burn, then slowly add in the reserved mushroom/chicken broth, whisking constantly until smooth. Add the half & half and remove pan from heat. Stir in the grated parmesan cheese. Set aside.

In another skillet heat remaining TBSP of olive oil. Add the sliced button mushrooms and onions. Season with salt, pepper and the remaining 1/4 tsp of dried thyme. Saute until onions have softened and the mushrooms have given up their moisture. Set aside.

Spray a piece of parchment paper with cooking spray. Gently work the dough into a 12" circle (or oblong as mine ended up.) If the dough resists, just let it rest for a few more minutes before trying to stretch it again.

Using a pizza peel, transfer parchment paper/pizza dough to baking stone. Bake for 5 minutes. Remove pizza from oven and top with 1/2 the sauce, followed by half the mozzarella cheese, one can of drained tuna, and then half of the onion/mushroom mixture. Return pizza to oven and bake for an addition 7-9 minutes or until cheese is bubbly and crust is browned around the edges.

Repeat above instructions for the other half pound of the pizza dough.


Keithgarrick said...

Wow that looks tasty!

Pam said...

Your mother really knew how to stretch the food! Our usual Friday dish was either tuna cakes or creamed tuna on toast.

Linda said...

Now that is something I never would have though of in a million years! Very interesting!

My mom woulda make fish stick pizza on Fridays without the pizza!

Abby said...

That looks great! Too bad I'm the only one in my family who likes tuna!! =(

June said...

I'm SOOOOO excited to see you back Mags. I missed you tons and bunches! Mmm tuna pizza - can I exchange the tuna for duck?

Mags said...

Keithgarrick: Thanks so much for stopping by and commenting!

Pam: My mother could stretch food like you couldn't believe. The stories I could tell...LOL.

Linda: We never had fish sticks but every once in a while we were treated to our very own can of sardines... excuse me while I go throw up.

Abby: I know it's tough when only one family member likes something, isn't it?

June: Ducks swim therefore they must be fish, so yes, you could substitute. (HEE!)

Rosemary & Garlic said...

My father-in-law had 14 brothers and sisters. His mom put catsup on spaghetti. He likes it to this day.

Kat said...

My mother could take nothing and make fabulous meal for 9!! Mother's are like that. I love your Tuna Pizza trauma. Hope this cured it.

Moogie said...

MAGS!!!!!!!!! I missed you. But I'm not sure about the tuna pizza. By the way, my Dave, is going to build me a brick pizza oven on our patio.

Laurie said...

Hey Mags,
I also love tuna but my kids hate tuna casserole so I have to be creative. I found this Mediterranean Tuna dish ( and my husband and I love the tang of it. The kids ...tolerate it. What more could a mother ask for?!?!
I'm making homemade pizza for dinner tonight ... maybe I'll give your tuna pizza try.

Glad to see you're back. :)

All Our Fingers in the Pie said...

Glad to see you back, Mags! Time just flew by.

A Year on the Grill said...

love this a lot... My wife is observing lint this year, so meatless firdays are an issue... saving this GREAT idea

Nanan said...

Your good mother was making sure you kids were doing a true penance for lent with those tuna pizzas - she has a place in heaven for that!!!! This looks great (except you know of my aversion to caned tuna) - maybe smoked salmon...hmmm or some of that shrimp I need to use in my freezer... glad to see ya again my friend!

Bob said...

While I classify myself as a true fish-a-holic you know I've never tried a fish pizza, shame on me,lol.

Wow, talk about those Chef Boyardee pizza in a box kits, what a trip down memory lane, it's no wonder I never took to pizza until I had my first real take out pizza in high school!

I might just ask Lynn to leave me a ball of dough sometime so I can give this recipe a try, it sounds good. I can't wait to hear about your dough recipe.

Bob for both.

Sweet and Savory said...

I have never had anything like this but it certainly sounds like it would taste good.

Are you interested in the giveaway for cookware.

HoneyB said...

Good to see you post Mags!

Invizzible Ink said...

She's baaack and with a lenten pizza! I won't lie, I mostly read your blog for your rants and your wit... Besides, the K of C Hall has a fish-fry this Friday. Dick Siefker said it's all-you-can-eat.
- I missed you. :)

p.s. - thanks for commenting about Harry.

Karen said...

Had to laugh. My Mom used to make pizza from the same little box. I can't remember what she put on as toppings, though... probably sliced boloney! Ha.

Mags said...

rosemary: catsup on spaghetti...eeks!

Kat: We were nine in number also and I still am amazed that my mom was able to feed all of us three meals each and every day.

Moogie: I don't think I need to tell you how jealous I am of that outdoor pizza oven you're going to have. Geeze... I'd love one!

Laurie: I checked out your recipe. It sounds delicious! Thanks!

All our fingers: I've decided to work my way back into blogging slowly and not post every day. It's been very helpful to me.

A year on the grill: These Fridays in Lent aren't such a huge deal regarding not having meat, it's just trying to come up with something that gets difficult.

nanan: I think shrimp would work well with this also!

Bob: I didn't have my first real takeout pizza until I was in high school also!

Sweet and savory: It actually was quite tasty and hubby said he'd eat it even on a day when we could actually have meat!

HoneyB: Thank you... you're such a sweetheart.

Invizz: Well heck yeah, I'd go with the fish fry, especially if Dick Siefker says it's all you can eat!

Karen: OMG.. it might have been baloney instead of hot dogs that I'm remembering...LOL!

coffeegrounded said...

I was at a loss for words when I saw tuna AND pizza in the same sentence. I almost hid my eyes, but then told myself, "Oh, go ahead, it's Mags, this is bound to be redemptive." ;)

I think I can actually see myself eating this! Who'd a ever thought I could put a tuna pizza in my mouth without gagging, but I'm betting five bucks this is a winner.

P.S. Thank goodness that can of soup was missing. You'd of lost me for sure it that item had been present and accounted for. (I love the stuff, but tuna AND mushroom soup AND pizza in a sentence? Now that would have surely tossed me off the bridge.



Mags said...

coffeegrounded: LOL... you remind me of me when I used to cringe when I saw recipes for "fish tacos" or a billboard advertising "fish subs".... ewwwww.

Trust me, this one really works!

and thanks for commenting!

Jen @ My Kitchen Addiction said...

I'm actually not usually a big fan of tuna, but this sounds really good. What a creative recipe! I love it :)

Mary said...

I never would have thought this combo would work. It obviously does. I stopped by to say hello and stayed much longer than I planned. I like your blog and will be back often to see what is going on. Have a great day...Mary

Cottage Cozy said...

How unusual...but I am willing to give it a try!

Pam said...

I would never have dreamed of this, ever! It sounds great though and very unique! I love tuna so it's a keeper!

Tiff + Albert said...

I love mushrooms and tuna. Tuna and onion pizza was a favorite when I lived in Italy. Italians love tuna fish.

msmeanie said...

Welcome back! Pizza looks delish! I'm looking forward to reading about the dough! It looks great.

cinderskitchen said...

Hey Mags, Glad to see you're back! Hope all is well with you. Have been thinking of you and praying for your recovery. You're Mom may have been on to something with that tuna pizza, although she had a few details to work out with her version, I think you may have done it with your version. Will have to try this as I love tuna!

Leanne Smith said...

I really want to make this but what is 1/4 ounce dried mushroom blend? I'm probably just not reading carefully enough but want to make sure i get it right!