Friselle Pizza

Sometimes, the best pizzas are the ones that skip tradition and embrace something fresh, light, and full of Mediterranean flavor. Friselle pizza is exactly that — a vibrant, no-fuss dish that feels like summer on a plate. With juicy cherry tomatoes, flaky tuna, briny olives, and peppery arugula, all layered over a golden crust, it’s a flavor-packed twist on pizza that’s as colorful as it is delicious.

Behind the Recipe

This recipe was inspired by the breezy coastal flavors of southern Italy, where simple, fresh ingredients do all the talking. I wanted to create something that captured that essence — crisp, tangy, and full of life. The combination of tuna, tomatoes, olives, and capers pays homage to the Mediterranean pantry, while arugula and lemon zest add a refreshing brightness. It’s the kind of pizza you’ll crave when you want something satisfying but not heavy.

Recipe Origin or Trivia

Friselle pizza borrows its spirit from “Frisella,” a traditional Italian bread from Puglia that’s typically topped with olive oil, tomatoes, and herbs. This recipe takes that same concept and turns it into a pizza-style dish, combining rustic charm with modern flair. Think of it as a bridge between Italian countryside simplicity and city-style pizza indulgence.

Why You’ll Love Friselle Pizza

There’s so much to adore about this colorful, flavorful dish:

Versatile: Perfect for lunch, dinner, or even a light appetizer.

Budget-Friendly: Made with accessible pantry ingredients.

Quick and Easy: Comes together in under 30 minutes.

Customizable: Add or skip toppings to fit your taste.

Crowd-Pleasing: Fresh, colorful, and full of bright flavor.

Make-Ahead Friendly: Prep your toppings early for quick assembly.

Great for Leftovers: Tastes just as good the next day, even cold!

Chef’s Pro Tips for Perfect Results

Keep your Friselle pizza vibrant and flavorful with these helpful pointers:

• Don’t overload the dough, or it will turn soggy.
• Use high-quality canned tuna like Wild Planet for better texture and taste.
• Toss the tomatoes in olive oil and lemon juice before adding for a burst of freshness.
• Bake the crust until it’s lightly crisp before topping to hold moisture better.
• Finish with a drizzle of olive oil and lemon zest just before serving for extra brightness.

Kitchen Tools You’ll Need

You don’t need any special tools to make this — just a few everyday essentials:

Baking Sheet or Pizza Stone: For baking your dough evenly.

Rolling Pin: To shape the pizza base.

Mixing Bowls: For tossing your toppings.

Sharp Knife: To slice onions, tomatoes, and herbs.

Zester or Grater: For that perfect touch of lemon zest.

Ingredients in Friselle Pizza

Each ingredient brings its own unique flavor and texture to this Mediterranean-inspired pizza.

1. Pizza Dough: 1 lb, the perfect base that turns golden and slightly crisp when baked.
2. Canned Albacore Tuna: 2 cans, preferably Wild Planet, for tender, flaky protein with rich flavor.
3. Cherry or Grape Tomatoes: 1 lb, juicy and sweet, the heart of this pizza’s freshness.
4. Red Onions: 1/2 cup, sliced thinly for a touch of sharpness and crunch.
5. Kalamata Olives: 1/4 cup, pitted and halved for briny depth.
6. Arugula: 1 1/2 cups, fresh and peppery for a crisp finish.
7. Basil Leaves: 6–7 leaves, torn for that unmistakable Italian aroma.
8. Capers: 3 tablespoons, tiny bursts of saltiness that elevate every bite.
9. Olive Oil: 3 tablespoons, drizzled throughout for richness and shine.
10. Lemon: 1, juiced and zested for a clean, citrusy lift.

Ingredient Substitutions

Need to make a few swaps? Here are easy alternatives that work beautifully:

Pizza Dough: Use flatbread, naan, or pita for a quick crust.
Tuna: Swap for canned salmon or shredded rotisserie chicken.
Arugula: Try baby spinach or mixed greens.
Kalamata Olives: Substitute with green olives or sun-dried tomatoes.
Capers: Chopped pickles can mimic their tang if needed.

Ingredient Spotlight

Wild Planet Tuna: Sustainably sourced, meaty, and full of flavor, this tuna makes the pizza feel restaurant-worthy without any fuss.

Arugula: Adds a peppery freshness that balances the richness of the tuna and olives perfectly.

Instructions for Making Friselle Pizza

This recipe is straightforward, colorful, and fun to make. Here’s how to bring it all together:

1. Preheat Your Equipment:
Preheat the oven to 450°F (230°C). Line a baking sheet or pizza stone with parchment paper.

2. Combine Ingredients:
In a bowl, mix tomatoes, olive oil, lemon juice, lemon zest, and a pinch of salt. Toss well and set aside.

3. Prepare Your Cooking Vessel:
Roll out the pizza dough into a round or rectangle about 1/4 inch thick. Place it on your baking sheet.

4. Assemble the Dish:
Brush the dough lightly with olive oil. Scatter red onions, olives, and capers over the top. Bake for 8–10 minutes, until the crust is golden and slightly crisp.

5. Cook to Perfection:
Once baked, top with the tuna, tomato mixture, arugula, and basil. Add another drizzle of olive oil and a touch more lemon zest.

6. Finishing Touches:
Season with black pepper and, if desired, a sprinkle of sea salt. Slice and serve immediately.

7. Serve and Enjoy:
Enjoy your Friselle pizza warm or at room temperature. It’s just as delicious either way!

Texture & Flavor Secrets

Friselle pizza is light yet layered with contrast — the crust is crisp, the tomatoes burst with sweetness, the tuna adds richness, and the greens bring a peppery snap. Each bite offers a balance of salty, tangy, and fresh flavors that keep you going back for more.

Cooking Tips & Tricks

Keep these little tricks in mind for a perfect pizza every time:

• Drain the tuna well to avoid soggy spots.
• Don’t overbake — you want a tender but crisp crust.
• Add arugula and basil only after baking to keep them fresh.
• A sprinkle of chili flakes adds a nice little kick.

What to Avoid

Even the simplest recipes can go wrong if you’re not careful:

• Don’t overload toppings — less is more for a balanced bite.
• Avoid using too much lemon juice, it can overpower the tuna.
• Don’t skip the olive oil — it ties everything together.

Nutrition Facts

Servings: 4
Calories per serving: 420

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Make-Ahead and Storage Tips

You can prep the toppings — chop onions, slice tomatoes, and mix the dressing — up to a day ahead. Keep everything in airtight containers. Leftover pizza can be refrigerated for up to 2 days and reheated in the oven for a crisp finish.

How to Serve Friselle Pizza

Serve this pizza on a wooden board with a drizzle of extra olive oil and a sprinkle of fresh herbs. Pair it with a chilled glass of white wine, sparkling water with lemon, or a light salad on the side.

Creative Leftover Transformations

Transform any leftovers into something new and exciting:

• Pizza Salad: Tear leftover slices and toss with extra arugula and dressing.
• Mediterranean Wrap: Fold toppings into a tortilla for a quick wrap.
• Tuna Toast: Pile toppings onto toasted bread for a speedy snack.

Additional Tips

• Always zest the lemon before juicing it — easier that way!
• Add a touch of shaved parmesan for an extra savory hit.
• Try using heirloom tomatoes for a burst of color.

Make It a Showstopper

Serve on a large pizza stone with fresh basil leaves scattered on top and a drizzle of olive oil right before serving. A light dusting of lemon zest adds sparkle and aroma, making it look as good as it tastes.

Variations to Try

• Caprese Twist: Add mozzarella and drizzle with balsamic glaze.
• Spicy Tuna Pizza: Sprinkle red pepper flakes or drizzle with chili oil.
• Greek Style: Add feta and cucumber slices for extra crunch.
• Vegan Version: Replace tuna with marinated chickpeas or roasted vegetables.
• Pesto Base: Spread a thin layer of pesto before adding toppings.

FAQ’s

Q1: Can I use store-bought pizza dough?
A1: Absolutely, it works perfectly for this recipe.

Q2: Can I make it gluten-free?
A2: Yes, use a gluten-free crust or flatbread.

Q3: Can I skip the tuna?
A3: Of course! Try roasted vegetables or white beans instead.

Q4: How do I keep the crust from getting soggy?
A4: Pre-bake it before adding wet ingredients.

Q5: What other greens can I use?
A5: Baby spinach or mixed greens are great substitutes.

Q6: Can I use canned tomatoes instead of fresh?
A6: Yes, just drain them well first.

Q7: How can I make it spicier?
A7: Add sliced chili or a drizzle of chili oil.

Q8: Is it good cold?
A8: Yes, it’s fantastic cold — perfect for picnics.

Q9: Can I use another type of fish?
A9: Sardines or salmon both work well.

Q10: How do I make it more filling?
A10: Add cheese or a thin layer of mashed avocado.

Conclusion

Friselle pizza is proof that simple ingredients can create something extraordinary. It’s fresh, flavorful, and feels like sunshine in every bite. Trust me, you’re going to love this one — it’s light enough for lunch, fancy enough for dinner, and bursting with Mediterranean soul.

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