Seafood pizza does not have to be an elaborate concoction with fresh squid, mussels, clams, and the like. It can also be something quick and easy, made with canned tuna and ingredients chosen to complement the tuna flavor. In the following recipe we are using onion, tomatoes, artichoke hearts, provolone and parmesan to go well with the fish, and the result is an excellent pizza in every way. You may swap the provolone for asiago if you prefer that cheese, because either would be good here. You can also introduce corn kernels, well-drained pineapple chunks, sliced button mushrooms green bell pepper strips or anything else you wish to use to top the pizza to really make it your own. The cooking time will be the same.

Canned tuna has many uses. Not only is it a good staple for making the kids’ sandwiches but it also goes nicely in salads, rice dishes, baked pasta recipes and more. Here we are using it to top our pizza but ensure it is well-drained first, else you will end up with a soggy crust and nobody wants that. Actually we are using pita pockets instead of a crust, but more about that in a minute. Whether you are using tuna in oil or water, the same principle applies. Ensure it is well-drained, and the same applies to your artichoke hearts. You want to sieve them until no more moisture will come out, and only then can you top your crust with these ingredients. Give the barbeque time to reach a moderate heat before cooking.

Alternatives to Pizza Crust

Pizza crust is always good, especially when you make your own, but what about those times you really want pizza but you simply do not have time to make a pizza crust from scratch? Fortunately there are other ways to prepare a crust. Try a readymade one from the store which only needs to be spread with sauce, topped and cooked, or use a tortilla (or a couple of them if they are thin) instead. In the following recipe we are using pita pockets as the pizza base. These are thick enough not to get soggy or fall apart, and they offer a nice ‘bready’ flavor and texture. You can use regular pita pockets or, if you can find them, whole wheat Greek pitas for a heartier taste. Regardless of the crust, the toppings are always important, and here you will agree after just one bite the flavors combine very nicely in this seafood pizza recipe.

This is so simple to prepare but the flavor is amazing. Make this and surprise yourself and the rest of the family how much of a whiz in the kitchen (or at the barbeque) you really are. Nothing is difficult about this recipe and you even have the leeway to tweak and change any of the ingredients you want to. Why not swap the canned tuna for canned salmon and add anchovies and capers for a gourmet twist, or grind some red pepper flakes over the pizza to spice it up a bit? Once you know how to make the basic recipe, creating new twists on it will prove oh-so-simple. Serve this with a simple green salad perhaps.

How to Make Pita Pocket Pizzas
Summary: Pita pockets are used here as your pizza crust. Each one is topped with a delicious blend of tuna, artichoke hearts, tomatoes, provolone, and tomato sauce, for a full flavor.
Cuisine: American
Recipe type: Entree
Serves: 4
Prep time: 
Cook time: 
Total time: 
  • 4 pita pockets
  • ½ cup tomato sauce
  • 7 oz canned tuna
  • ½ chopped yellow onion
  • 4 chopped fresh plum tomatoes
  • 6 oz chopped, canned, marinated artichoke hearts
  • ¼ teaspoon black pepper
  • ¾ cup shredded provolone cheese
  • ¼ cup fresh parmesan flakes
  1. Preheat the barbeque to medium.
  2. Spread the tomato sauce over the pitas.
  3. Divide the tomatoes, onion and artichoke hearts between the pitas.
  4. Drain the tuna then break it into chunks using a fork.
  5. Divide it between the 4 pitas then sprinkle over the cheeses and black pepper.
  6. Cook for 10 minutes on the barbeque, with the lid down if it has one.
  7. Cut into wedges and serve hot, one pizza per person.

Photo Description:

This easy-to-make tuna pizza uses pita pockets instead of a pizza crust, so you can make 4 individual servings. Topped with ingredients like tuna, artichoke hearts, cheese and tomato, there is nothing not to love about this pizza. Tuna is packed to the gills with B vitamins, and in addition offers plenty of omega-3 fatty acids which are good for you. Once you have drained your tuna and artichoke hearts, and chopped the other toppings, it is time to divide the toppings between the pita pockets. Pop these individual pizzas on to a medium-heat barbeque and they will be done in just 10 minutes or so.

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Christine Szalay-Kudra

My name is Christine and I am delighted to welcome you here. Easy Barbeque Recipes aims to demystify the world of barbequing and turn anyone into a brilliant backyard chef regardless of culinary knowledge or past cooking experience. Cooking with fire is not only an easy cooking method but it is the original cooking method. An open fire was used to cook before there were such things as ovens, microwaves or crockpots. Barbequing is not just a cooking method either. It is a social event. Inviting friends over and grilling food for them is always fun and adding home-cooked food to any party is a surefire way to please a crowd. Nothing beats the incredible flavor of flame-grilled food, and you can barbeque all kinds of ingredients and recipes, including meat, poultry, fish, seafood, veggies, and even pizza.


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