Baker's pizza
Baker's pizza is very quick to make using a basic bread dough.
If you buy the dough ready-made (ask your local baker) and use a good tomato sauce from a jar, you can have it ready for the oven in under 10 minutes.
If you buy the dough ready-made (ask your local baker) and use a good tomato sauce from a jar, you can have it ready for the oven in under 10 minutes.
91 K 3.8/5 (16 reviews)
40 min.
Easy
2 people
5 IngredientsLast modified on: March 31th 2019
For 2 people, you will need:
- 1
300 ml bread dough - 2
150 ml tomato sauce (for pizzas) - 3
½ tablespoon herbes de Provence - 4
125 ml tuna in oil - 5
25 ml grated cheese
Change measures:
Times for this recipe
Preparation: 8 min.
Cooking: 30 min.
All in all: 40 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 2 min.
Preheat the oven to 480°F (250°C).
Roll out 300 ml bread dough into a large rectangle on a sheet of cooking parchment, laid on a baking sheet or a solid oven shelf.
Roll out 300 ml bread dough into a large rectangle on a sheet of cooking parchment, laid on a baking sheet or a solid oven shelf.
Stage 2 - 2 min.
Spread a layer of 150 ml tomato sauce (for pizzas), leaving a clear border of about half an inch (1 cm) all round.
Scatter ½ tablespoon herbes de Provence over.
Scatter ½ tablespoon herbes de Provence over.
Stage 3 - 2 min.
Flake 125 ml tuna in oil on top.
Stage 4 - 2 min.
Finish with the 25 ml grated cheese.
Stage 5 - 30 min.
Bake for about 30 minutes.
That's all there is to a baker's pizza.
That's all there is to a baker's pizza.
Remarks
This is not only a very quick recipe, it is also very easy to adapt. Starting with the basic bread dough and tomato sauce, you can add any toppings you like!
Keeping: Best eaten immediately, but also keeps well in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 480 RDI=180 % | 3,540 RDI=330 % | 210 RDI=30 % | 1,290 RDI=70 % | 5,400 RDI: 70 % |
| Per 100 g | 80 RDI=30 % | 580 RDI=60 % | 30 RDI=5 % | 210 RDI=10 % | 890 RDI: 10 % |
| Per person | 240 RDI=90 % | 1,770 RDI=170 % | 100 RDI=20 % | 650 RDI=30 % | 2,700 RDI: 30 % |
How much will it cost?
- For 2 people : 2.70 €
- Per person : 1.35 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Bread dough
You can get more informations, or check-out other recipes which use it, for example: Baker's chicken and potato tart, Special Cheese and Walnut Sticks, Spring Bread, Surprise bread, Special Parmesan baguettes, ... See them all 6
Tomato sauce (for pizzas)
You can get more informations, or check-out other recipes which use it, for example: Brussels sprouts à la Lombarde, Quick flaky pizza, Lumberjack turnovers, Quick stuffed courgettes, Salmon and Spinach Gratin, ... See them all 6
Tuna in oil
Like these other recipes: Baker's tuna and mushroom tart, Springtime mixed salad, Avocado with Tuna, Salade Niçoise, Leek and tuna loaf, ... See them all 23
Grated cheese
Like these other recipes: Gratin with Parmesan flavours, Stuffed tomatoes and courgettes, Thin endive tart, Chilli chicken and spinach gratin, Layered Leek and Egg Gratin , ... See them all 71
Other recipes you may also like
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.May 8th 2020336 K5 1 hour 15 min.
Candied grapefruit peel
Not really a dessert, more a kind of sweet. After soakiing, strips of grapefruit skin are cooked very slowly to conservethem in sugar. It's a real treat with coffee at the end of a meal.December 20th 2018374 K 14 1 day 1 hour 25 min.
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.June 21th 2017463 K4.2 2 hours 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-04-06)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.