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Slices of high protein veggie pizza with tuna and melted cheese
Oumnia

High Protein Veggie Pizza

A loaded veggie pizza with air-fried eggplant, peppers and onion, canned tuna and melted cheese on a crisp semolina crust. The way I get my whole family eating vegetables.
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Prep Time 25 minutes
Cook Time 20 minutes
Dough Rising Time 1 hour
Total Time 1 hour 45 minutes
Servings: 10 squares
Course: Main Course
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1.5 cups fine semolina
  • 1 tsp salt
  • 1 tsp dry yeast
  • 1/2 cup plain yogurt
  • 4 tbsp olive oil
  • warm water as needed
  • 1 eggplant diced
  • 1 yellow bell pepper sliced
  • 1 red bell pepper sliced
  • 1 medium onion sliced
  • 1 cup tomato sauce
  • 1 tsp dried oregano
  • 1 can tuna drained
  • 1.5 cups Edam and Emmental cheese blend shredded

Method
 

  1. Cube the eggplant, chop the peppers and slice the onion. Toss with olive oil and air-fry at 356F (180C) for 20 minutes, until tender and lightly caramelized.
  2. Combine the flour, semolina, salt, yeast, yogurt and olive oil. Gradually add warm water while kneading until the dough comes together and is smooth.
  3. Cover the dough and let it rest until it has doubled in volume.
  4. Roll the risen dough out onto parchment paper on a baking tray.
  5. Spread tomato sauce over the dough and sprinkle with dried oregano.
  6. Layer the air-fried vegetables over the sauce, then scatter the drained tuna on top.
  7. Add the cheese generously over everything.
  8. Bake in a preheated oven at about 430F (220C) for 15 to 20 minutes, until the crust is golden and the cheese is melted and bubbling.

Notes

Always air-fry the vegetables first. Raw vegetables release water and make the pizza soggy.
Drain the tuna very well before adding it.
Keep the tomato sauce layer thin for a crisp crust.
Cheese goes on last, on top, so it melts into a lid that holds the toppings together.