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Ingredients (2 servings)
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1 Stk. Pizzateig
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319 g Rio Mare Insalatissime Thunfischsalat
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249 g Emmentaler
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359 g Delikatessgurken
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Salz, Pfeffer, Oregano
Preparation
- Preheat the oven to 200 degrees Celsius top and bottom heat and roll out the pizza dough on a baking sheet lined with parchment paper.
- Drain the pickles well and cut them into small pieces, while roughly chopping the Emmental cheese.
- Spread the tuna salad evenly over the dough base and sprinkle the chopped pickles on top.
- Generously top the pizza with the Emmental cheese, season everything with salt, pepper, and oregano, and bake in the hot oven for about 15 to 20 minutes until golden brown.
