A crisp, cheesy pizza topped with savory tuna and pops of sweetcorn, ready fast with mostly pantry staples.
There are nights when you want pizza, but you do not want the whole production. You know the kind: everyone’s hungry, the fridge looks uninpressive, and ordering in feels expensive for something you can absolutely pull off at home.
This tuna and sweetcorn pizza is my answer to that exact mood. It’s cozy, practical, and surprisingly balanced: salty, savory tuna meets little bursts of sweetness from corn, all tucked under bubbly mozzarella with a bright hit of red onion. It’s the kind of topping combo you might spot in parts of Europe, especially where canned tuna is a go-to pantry hero, but it also feels right at home in any kitchen that likes fast comfort food.
What you’re making here is a thin-to-medium crust pizza with a simple tomato base, a generous layer of cheese, then tuna and sweetcorn scattered so every slice gets a bit of everything. The flavor profile is classic pizza shop comfort with a playful twist: tangy sauce, stretchy cheese, briny tuna, sweet corn, and a little onion bite. If you like a finishing drizzle of chili oil or a squeeze of lemon, you’re in for a treat.
Why you’ll love it
- Pantry-friendly: canned tuna and corn do a lot of heavy lifting.
- Quick: on the table in about 25 minutes if you use store-bought dough.
- Family-friendly: mild, cheesy, and easy to customize per person.
- Budget-smart: cheaper than delivery and still feels like a treat.
- Great texture: crisp base, gooey cheese, and juicy toppings without being soggy.
If you’ve ever wondered what to do with that can of tuna besides sandwiches, this is the delicious, low-effort upgrade that makes a random weeknight feel a little more fun.
Ingredients
Crust
- Pizza dough, store-bought or homemade: 1 lb / 450 g (makes 1 large 12 to 14-inch or 2 smaller pizzas)
- All-purpose flour, for dusting: 1 to 2 Tbsp / 8 to 16 g
- Olive oil: 1 Tbsp / 15 ml (optional, for brushing crust)
Sauce
- Pizza sauce or thick marinara: 1/2 cup / 120 ml
- Dried oregano: 1 tsp
- Garlic powder: 1/2 tsp (optional)
- Red pepper flakes: 1/4 tsp (optional)
Toppings
- Mozzarella, shredded: 2 cups / 200 g
- Canned tuna in water or oil, drained well: 1 can (5 oz) / 140 g
- Sweetcorn, drained (canned) or thawed (frozen): 3/4 cup / 120 g
- Red onion, very thinly sliced: 1/4 small / 30 g
- Black pepper: to taste
- Parmesan, grated: 2 Tbsp / 10 g (optional)
To finish (optional)
- Fresh parsley or basil, chopped: 1 Tbsp
- Lemon wedges (surprisingly good with tuna)
- Chili oil or hot sauce
💡 Shopping tip: Buy low-moisture mozzarella for better browning and less soggy pizza, especially with tuna.
Step-by-Step Instructions
- Heat the oven and prep the pan (5 min). Place a rack in the middle. Preheat to 475°F / 245°C. Put a pizza stone or steel in the oven if you have one. Otherwise, use a baking sheet and lightly oil it.
- Mix the quick sauce (2 min). In a small bowl, stir together pizza sauce, oregano, and any optional seasonings. You want it thick, not watery.
- Drain the tuna well (2 min). Press it in a sieve or squeeze gently in clean paper towels so the pizza stays crisp. Flake into bite-size pieces.
- Stretch the dough (5 min). On a floured surface, stretch or roll dough to 12 to 14 inches (30 to 35 cm). Transfer to parchment if you’re using a stone or steel, or onto your prepared baking sheet.
- Sauce it (1 min). Spread sauce in a thin layer, leaving a 3/4-inch (2 cm) border for the crust.
- Cheese first (1 min). Scatter mozzarella evenly. This helps protect the crust from moisture and keeps toppings in place.
- Top it (2 min). Add tuna and sweetcorn. Sprinkle on red onion, black pepper, and Parmesan if using.
- Bake (10 to 14 min). Bake until the crust is deep golden and the cheese is bubbling with browned spots. On a sheet pan it may take closer to 12 to 14 minutes.
- Rest and finish (3 min). Cool for a few minutes, then add herbs, a squeeze of lemon, or a drizzle of chili oil. Slice and serve.
💡 Tip: If your pizza looks pale on top but the bottom is done, switch to broil/grill for 30 to 60 seconds at the end and watch it closely.
Variations & Substitutions
- Gluten-free: Use a gluten-free pizza crust or cauliflower crust, and bake per package directions.
- Dairy-free: Swap in plant-based mozzarella and skip Parmesan, then finish with extra herbs and a drizzle of olive oil.
Make-Ahead, Storage & Reheating
- Make-ahead: Mix sauce up to 5 days ahead and keep refrigerated. Shred cheese and slice onion up to 2 days ahead.
- Storage: Refrigerate leftover slices in an airtight container for 3 to 4 days.
- Freezing: Freeze baked slices, wrapped well, for up to 2 months.
- Reheat: Oven or air fryer at 375°F / 190°C for 6 to 10 min until hot and crisp. Microwave works in a pinch, but the crust softens.
Nutritional Info (Estimated, per serving)
(Assumes 4 servings)
- Calories: ~480
- Protein: ~28 g
- Carbs: ~52 g
- Fat: ~17 g
💡 Note: Estimates vary by brands and portions.
Serving Suggestions
- Simple arugula salad with lemon and olive oil
- Garlic breadsticks or a quick focaccia-style side
- Pickled peppers or olives for a salty bite
- A drizzle of chili oil or sriracha for heat
- Extra lemon wedges and chopped parsley for brightness
- Creamy ranch or garlic yogurt dip for the crust
Recipe FAQs
Can I use tuna in oil instead of tuna in water?
Yes. Tuna in oil can be richer and more flavorful. Just drain it well so it does not make the pizza greasy.
Will sweetcorn make the pizza watery?
Not if you drain it thoroughly and keep the sauce layer thin. Pat the corn dry if it looks extra wet.
Can I make this without pizza sauce?
Absolutely. Use 2 to 3 Tbsp tomato paste + 1/3 cup / 80 ml water, plus oregano, salt, and garlic powder for a quick stand-in.
What’s the best cheese combo for this?
Mozzarella is the base. Adding a small handful of cheddar or a sprinkle of Parmesan boosts flavor without overpowering the tuna.
Can I freeze the pizza before baking?
It’s possible, but baked slices freeze better. If you want to freeze unbaked, par-bake the crust 5 minutes, cool, top, then freeze.
Do I need a pizza stone or steel?
No. A preheated sheet pan works great. The key is a hot oven and well-drained toppings.
Final Notes
This tuna and sweetcorn pizza is one of those recipes that earns a permanent spot in your back pocket. It’s fast, comforting, and made from ingredients that are easy to keep around, which means it saves you on those evenings when you need a win with minimal effort. The tuna brings a savory, satisfying bite, the sweetcorn adds cheerful little pops of sweetness, and the red onion keeps everything tasting fresh and lively.
If you try it, pay attention to the small things that make a big difference: drain the tuna like you mean it, keep the sauce layer thin, and bake hot so the crust crisps up before the toppings have a chance to soften it. From there, it’s all about making it yours. Add a few olives, swap the sauce, sprinkle on extra herbs, or finish with lemon if you like that bright, briny combo.
I’d love to hear how you customize yours. Leave a comment with your favorite topping twist, and if this recipe saves a busy night in your house, share it with a fellow pizza-lover.
