October 1, 2020 — Bake

Tuna & Sweetcorn Pizza in a Pan

  • 30 minutes
  • 2 PEOPLE
  • easy

This is a really quick and easy supper, perfect for young and old alike. The base is a brilliant cheat and for a home-cooked pizza is just as good as a takeaway.

We'd love to see a photo when you plate up, please share #WhatDadCooked

Share this yummy recipe with a friend on WhatsApp

Follow us on Instagram — @WhatDadCooked

We'd love to see a photo when you plate up, please share #WhatDadCooked

Share this yummy recipe with a friend on WhatsApp

Follow us on Instagram — @WhatDadCooked

What you need

For the pizza base

50g plain flour

50ml water

1 egg

1 tsp vegetable oil

Pinch of salt

50g fresh bread crumbs

For the topping

4 tbs pulped tomato or passata

60g tuna (one small or half a normal 110g tin)

80g sweetcorn (from a tin or fresh cob)

Half a fresh red pepper chopped or two small roasted peppers from a jar sliced


60g sliced mild mozzarella or cheddar

Black olives

Fresh basil leaves to garnish


Dad's Recipe Tales

How to cheat at pizza

There are endless cheat’s or quick and easy pizza recipes – most versions use breads as bases (pitta, flat bread, baguette etc.) This is a good ploy, because the foundation of a good pizza is thin flat bread, nevertheless, no matter how hard one tries to cheat one’s way around alternative ideas, most fall someway short of matching a proper pizza. To get a good cheat’s pizza it is necessary to analyse the real thing in a little more detail.

The one distinctive feature of a real pizza is the way it is cooked. A pizza is cooked raw bread dough with a topping. Both are baked at the same time, and this is where most homemade efforts fail; our normal domestic ovens are no match for blistering hot commercial stone ovens. My cheat incorporates an uncooked base and topping, but eliminates the need for hot ovens by starting the base on the hob in a pan and then finishing under a hot grill. The base and topping mostly cook together so the texture is similar to a normal pizza.

Another reason pizza is irresistible is timing. The preparation and cooking achieved in minutes (leaving aside the production of dough). Just enough time to whet the appetite and build expectations, but not long enough to tests one’s patience… This cheat is based on a quick to make batter, so the time frame is similar to a commercial pizza – ideal for making to order.

The hardest part to replicate is the pizza base; it has crunchy crusts but is soft in the middle (without being soggy). Most importantly, it has an integral strength and resilience, which holds it shape and makes it possible to eat pieces with the hands. And herein lie the big secret of this cheat – mixing breadcrumbs into the batter gives the base a strength and a taste that is very similar to pizza dough.

Finally, re-creating the experience of eating pizza requires the fulfilment of all the senses. Therefore, tick the easy boxes first and make sure the pizza is round! Then get the aromas right: use the best tomato pulp, plenty of oregano, fresh basil, olives – and stringy cheese.

How Dad Cooked It

  1. Preheat the grill to maximum.
  2. Combine all the batter ingredients except the breadcrumbs and whisk until smooth. Then mix in the crumbs.
  3. Using a 24cm non-stick pan spread a little vegetable oil evenly on the base, and then while the pan is still cold, carefully pour the batter evenly over the pan. Use a spatula to smooth the batter to an even thickness to the sides of the pan.
  4. Heat the pan on a medium high heat until the batter starts to make holes and dries a little. At this stage place the pan under the grill until the top of the base is lightly browned.
  5. Bring the pan back onto the hob on a low heat. Spread the tomato evenly over the base, then arrange the tuna, sweetcorn and peppers, season with salt and pepper, sprinkle over the oregano, and then arrange the cheese and olives. Put the pan under the grill and cook until very hot and the cheese is bubbling. Check the base to ensure it is browned and crisp, if not cook on the hob for a little longer.
  6. Garnish with basil and serve with a mixed salad. A drizzle of chilli oil would not go amiss.
Latest Recipes
Cassoulet de Toulouse à la Pappa

A perfect winter warmer – Cassoulet!

The Laughing Cow Lightest Loaded Quesadilla

Try Dad’s loaded low-fat salsa quesadillas with The Laughing Cow Lightest x8 cheese.

Melanzane Parmigiana with Dolmio 7 Vegetables Sun Ripened Tomato & Basil Pasta Sauce

An excellent way to turn a popular Italian slow food standard into an easy and quicker family classic.

© What Dad Cooked, 2024. Privacy Policy. Terms and Conditions. Twitter Instagram