Pizza Valbruna Recipe
Valbruna
Equipment
- Equipment Needed
- Large mixing bowl
- Rolling Pin
- Baking sheet or pizza stone
- Oven
- Pizza Cutter
- Pastry brush
Ingredients
- Ingredients
- For the Dough
- 2 ½ cups 300g all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 packet 7g instant yeast
- ¾ cup 180ml warm water
- 2 tbsp olive oil
- For the Toppings
- 1 cup 250ml tomato passata (pomodoro)
- 1 ½ cups 150g shredded mozzarella cheese
- 1 cup 150g cherry tomatoes, halved
- 1 can 150g tuna, drained
- ½ cup 50g grated grana cheese
- 1 tsp dried oregano
- 2 tbsp olive oil
Instructions
- Step-by-Step Instructions
- Prepare the Dough
- In a large mixing bowl, combine the flour, salt, sugar, and yeast.
- Slowly add the warm water and olive oil while stirring with a wooden spoon.
- Knead the dough on a floured surface for about 8–10 minutes until smooth and elastic.
- Place the dough back in the bowl, cover it with a damp towel, and let it rise in a warm spot for 1 hour or until it doubles in size.
- Prepare the Toppings
- While the dough rises, prepare the tomato base by mixing the passata with oregano.
- Drain the tuna and break it into smaller pieces.
- Slice the cherry tomatoes in half.
- Shape the Dough
- Preheat your oven to 475°F (245°C). If using a pizza stone, preheat it as well.
- Punch down the dough and divide it into 4 equal portions.
- Roll each portion into a thin circle (about 10 inches in diameter).
- Place the dough on a lightly oiled baking sheet or preheated pizza stone.
- Assemble the Pizza
- Spread a thin layer of the tomato passata over the dough using the back of a spoon.
- Evenly distribute the mozzarella cheese over the base.
- Add the cherry tomatoes and tuna.
- Sprinkle the grana cheese on top and drizzle with olive oil.
- Bake the Pizza
- Bake in the preheated oven for 12–15 minutes or until the crust is golden and the cheese is bubbling.
- Remove from the oven and let it stand for 5–10 minutes before serving.
- Variations
- Vegetarian Option: Omit the tuna and add sautéed mushrooms or zucchini for extra flavor.
- Gluten-Free: Use a gluten-free pizza dough mix.
- Lactose-Free: Substitute mozzarella and grana with dairy-free cheese alternatives.
- Tips and Substitutions
- For extra crispiness: Use a pizza stone and preheat it for at least 20 minutes.
- Herbs: Add fresh basil leaves after baking for a burst of freshness.
- Storage: Leftovers can be refrigerated and reheated in an oven at 350°F (1
A delightful Italian pizza that brings together the comforting flavors of pomodoro (tomato), creamy mozzarella, sweet pomodorini (cherry tomatoes), flavorful tonno (tuna), and the sharpness of grana cheese. From my own personal experience, this pizza is a perfect harmony of textures and flavors, making it a favorite for casual dinners and gatherings. Let me show you how I make this delicious Pizza Valbruna.
#Pizza Valbruna #ad
Notes on What to Expect When Making Pizza Valbruna
- Dough Texture: The dough should feel smooth and slightly elastic after kneading. If it feels too sticky, dust your hands and surface with a little flour, but avoid overloading it to keep the crust light and airy.
- Rising Process: The dough will roughly double in size during the rising stage. Choose a warm spot for best results, like near a sunny window or a slightly warmed (but off) oven.
- Assembling the Pizza:
- When spreading the tomato passata, apply a thin, even layer to avoid a soggy crust.
- Distribute the toppings evenly but sparingly—overloading the pizza can make it difficult to cook evenly.
- Baking Stage: The crust should turn golden, and the cheese should bubble with a slightly caramelized edge. Keep an eye on the pizza as baking times can vary slightly based on your oven and whether you use a pizza stone or baking sheet.
- Topping Balance: The tuna provides a salty, savory flavor that pairs well with the creamy mozzarella and sweet cherry tomatoes. Expect the grana cheese to add a slightly nutty sharpness, enhancing the overall taste.
- Crust Results: If you roll the dough thinly, you’ll get a crispy base. For a softer, more bread-like crust, keep the dough slightly thicker.
- Flavor Profile: The combination of tuna and grana cheese is bold and savory, balanced by the freshness of the tomatoes and mozzarella. The oregano ties everything together with a classic Italian touch.
- Cooling and Serving: Let the pizza stand for about 5–10 minutes after baking to allow the cheese to set slightly. This makes it easier to slice and prevents the toppings from sliding off.
- Your Kitchen’s Aroma: Be prepared for a delightful, mouthwatering aroma of freshly baked pizza with hints of oregano and melting cheese filling your kitchen!
Making Pizza Valbruna is an enjoyable experience, and with its simple yet flavorful ingredients, it’s a great way to bring a slice of Italian comfort food to your table.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Time to Stand: 10 minutes (cooling)
- Total Time: 45 minutes
- Ease of Cooking: Beginner-friendly
- Servings: 4 (1 pizza per person)
- Calories: ~450 per serving
- Cost of Ingredients: Moderate
Cuisine
Italian
Course
Main
Equipment Needed
- Large mixing bowl
- Rolling pin
- Baking sheet or pizza stone
- Oven
- Pizza cutter
- Pastry brush
- > Go here to buy the must-have equipment and ingredients for creating a Savory #Pizza Valbruna now.
Ingredients
For the Dough
- 2 ½ cups (300g) all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 packet (7g) instant yeast
- ¾ cup (180ml) warm water
- 2 tbsp olive oil
For the Toppings
- 1 cup (250ml) tomato passata (pomodoro)
- 1 ½ cups (150g) shredded mozzarella cheese
- 1 cup (150g) cherry tomatoes, halved
- 1 can (150g) tuna, drained
- ½ cup (50g) grated grana cheese
- 1 tsp dried oregano
- 2 tbsp olive oil
- > Go here to buy the must-have equipment and ingredients for creating a Savory #Pizza Valbruna now.
Step-by-Step Instructions
1. Prepare the Dough
- In a large mixing bowl, combine the flour, salt, sugar, and yeast.
- Slowly add the warm water and olive oil while stirring with a wooden spoon.
- Knead the dough on a floured surface for about 8–10 minutes until smooth and elastic.
- Place the dough back in the bowl, cover it with a damp towel, and let it rise in a warm spot for 1 hour or until it doubles in size.
2. Prepare the Toppings
- While the dough rises, prepare the tomato base by mixing the passata with oregano.
- Drain the tuna and break it into smaller pieces.
- Slice the cherry tomatoes in half.
3. Shape the Dough
- Preheat your oven to 475°F (245°C). If using a pizza stone, preheat it as well.
- Punch down the dough and divide it into 4 equal portions.
- Roll each portion into a thin circle (about 10 inches in diameter).
- Place the dough on a lightly oiled baking sheet or preheated pizza stone.
4. Assemble the Pizza
- Spread a thin layer of the tomato passata over the dough using the back of a spoon.
- Evenly distribute the mozzarella cheese over the base.
- Add the cherry tomatoes and tuna.
- Sprinkle the grana cheese on top and drizzle with olive oil.
5. Bake the Pizza
- Bake in the preheated oven for 12–15 minutes or until the crust is golden and the cheese is bubbling.
- Remove from the oven and let it stand for 5–10 minutes before serving.
Variations
- Vegetarian Option: Omit the tuna and add sautéed mushrooms or zucchini for extra flavor.
- Gluten-Free: Use a gluten-free pizza dough mix.
- Lactose-Free: Substitute mozzarella and grana with dairy-free cheese alternatives.
Tips and Substitutions
- For extra crispiness: Use a pizza stone and preheat it for at least 20 minutes.
- Herbs: Add fresh basil leaves after baking for a burst of freshness.
- Storage: Leftovers can be refrigerated and reheated in an oven at 350°F (175°C) for 5–7 minutes.
- > Go here to buy the must-have equipment and ingredients for creating a Savory #Pizza Valbruna now.
Notes on What to Expect
Pizza Valbruna combines a soft, slightly chewy crust with rich, savory toppings. The balance of creamy mozzarella, tangy tomato, and savory tuna makes every bite a delightful experience. Expect the grana cheese to add a pleasant sharpness to the overall flavor profile.
Nutritional Information (Per Serving)
- Calories: 450
- Protein: 20g
- Carbohydrates: 40g
- Fat: 18g
- Fiber: 3g
Engaging Closing Prompt
I hope this guide has made creating Pizza Valbruna seem a little less daunting! Have you tried it before, or is this your first attempt? Please, be honest, and let me know in the comments below. I love hearing feedback from real people like you, so please, leave your honest comment
Hello all,
Zio Leo here!
Cooking and sharing great food brings people together in the most authentic way, in my own personal experience, and with a lifelong passion for Italian cuisine, I’m here to share tips, recipes, and stories that celebrate the rich flavors of Italy. From classic dishes to modern twists, have my guides inspired you to bring a little bit of Italy into your kitchen? Please, be honest with me here. Leave your comments down below. I’d love to hear from real people like you. Read more about me here! =>>
