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READY IN 30 mins

Tuna Pizza

Read Reviews (21)

"Easy to make yummy pizza using a pre-made pizza crust." — Angie

Ingredients Edit and Save

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Original recipe makes 8 servings Change Servings

1 (8 ounce) package cream cheese, softened
1 (14 ounce) package pre-baked pizza crust
1 (5 ounce) can tuna, drained and flaked

1/2 cup thinly sliced red onion
1 1/2 cups shredded mozzarella cheese
crushed red pepper flakes, or to taste

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Directions

Preheat an oven to 400 degrees F (200 degrees C).
Spread the softened cream cheese on the pre-baked crust. Sprinkle the tuna and onions over the pizza; then top with shredded mozzarella cheese and optional red pepper flakes. Bake in preheated oven until the cheese has melted and started to brown, about 15 to 20 minutes.

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PREP 10 mins
COOK 20 mins
READY IN 30 mins

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FANTASTIC!! At first, I was a little hesitant to try this, one doesn't usually associate tuna and pizza, but it was absolutely delicious. The only change I made was to add two cans of tuna rather than one. I would highly recommend this!

—lesterthenightfly

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Most Helpful Critical Review

Nov 01, 2012

With such rave reviews, I was really looking forward to this one. I used a thinner wheat crust and 1 1/2 cans of tuna. I really like tuna, so there was no reason to hold back. This was the only way in which I did not follow the recipe. Unfortunately, my husband and I did not like this pizza. It just needed something more....flavorful (veggies, herbs?). I also thought the cream cheese was very overpowering. Maybe the suggestion to use 1/2 a package of cream cheese was a good one. I will not be making this one again. Sorry.

—stinadpete

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29 Ratings

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Aug 24, 2011

I was hesitant to try this but so glad I did!! It was amazing. I added sliced home grown tomatoes on top of the Tuna under the cheese and I was in heaven! If you like Tuna you will love this pizza!!!

—jessmule

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Jul 19, 2011

Very good! We were looking for something different so gave this a try. We made 2 smaller 7 inch pizzas, one that was the same basic recipe just with less cream cheese and one that had about a tablespoon of Dijon mustard mixed in with the cream cheese and then when it was done baking spread 1 -2 tablespoons of Mayo and sliced tomatoes on top. Both were very good. I highly recommend trying this.

—ampease

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Feb 02, 2012

This is absolutely DELICIOUS!!! Much like the true tuna pizza I had in Europe. I only added two things: some sliced black olives and a teaspoon of Italian seasoning, just to give it a tad bit more flavor. I also used tuna in water, not in oil, as I didn't want an overly greasy pizza.

—seastar723

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Jun 06, 2012

yep, it was good.

—tpf2005

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Apr 17, 2012

I could not wrap my mind around this tasting good....I WAS WRONG!! My family loved this pizza! and it was super easy

—aimahutton

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Mar 27, 2012

Yum!!! Different and really good! We used two cans per recommendations and that is a must. I tossed the water packed tuna in a little olive oil and oregano, used reduced fat cream cheese and added capers to my husband's side. Thanks for the recipe!

—LIONSWOLVERINESFAN

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Nutrition

Calories
323 kcal
16%

Carbohydrates
27 g
9%

Cholesterol
54 mg
18%

Fat
16.3 g
25%

Fiber
1.1 g
5%

Protein
18.4 g
37%

Sodium
512 mg
20%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Tuna Pizza

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 323
Calories from Fat: 146

% Daily Value *
Total Fat 16.3g 25 %
Saturated Fat 9.3g 47 %
Cholesterol 54mg 18 %
Sodium 512mg 20 %
** Potassium 100mg 3 %
Total Carbohydrates 27g 9 %
Dietary Fiber 1.1g 5 %
Protein 18.4g 37 %
Sugars 1.6g
** Vitamin A 10 %
** Vitamin C < 1 %
** Calcium 24 %
** Iron 6 %
** Thiamin 1 %
** Niacin 33 %
** Vitamin B6 6 %
** Magnesium 4 %
** Folate 4 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.