Preparation

• To prepare the potato, onion, and tuna pizza, start by cleaning the potatoes with a potato peeler and slicing them with the mandoline, then place them in a bowl of water.

  
  
  In the meantime, place a pan with enough water on the stove to quickly blanch the sliced potatoes, when it boils add the salt and a couple of tablespoons of olive oil.

  Pour in the potatoes and cook for about 3-4 minutes after boiling, then drain gently and let them cool on a plate.

  With oiled hands, now roll out the prepared pizza dough, according to the basic recipe, on a sheet of parchment paper lightly dusted with semolina flour.

  Arrange the now-cooled potatoes gently on the base, add the onion sliced into rings, the olives pitted and chopped, fine salt, olive oil, freshly ground black pepper.

  Bake at 392°F (200°C), on the lower-middle rack of the preheated oven.

  I generally use a static oven, but if you prefer to use it in fan mode, keep the temperature at 356°F (180°C) and be careful that the onions don’t burn due to the circulating hot air, which quickly dries out the thinnest and most delicate parts.

  After about 15 minutes, if sufficiently golden underneath, raise the pizza to a higher rack so that the top is more exposed to the heat, just move it to the middle rack.

  Lower the temperature to 356°F (180°C).

  After 10 minutes from this operation, remove the pizza from the oven, add tuna and scamorza, and bake again until the cheese melts.
  

  At this point, remove from the oven; our potato and tuna pizza is ready.

  Enjoy it piping hot, adding a drizzle of raw olive oil if desired.