Pizza Tonno e Cipolla

Preheat the oven to 220–240 °C (conventional/top and bottom heat) and heat a baking sheet or pizza stone on the lowest rack.

Season the passata (strained tomatoes) in a bowl with salt, pepper and oregano.

Roll out the pizza dough on baking paper or a well-floured surface and spread the seasoned tomato sauce evenly over it.

Cut the mozzarella into thin slices or cubes and distribute them over the pizza.

Drain the tuna and arrange it evenly on top together with the onion rings.

Bake the pizza on the lowest rack for about 15 minutes until the crust is golden brown and the cheese has melted nicely.