This sweetcorn and tuna pizza brings together pantry-friendly ingredients in a way that feels both satisfying and refreshingly different. With a crispy wholemeal base, a rich herbed tomato sauce, and a flavorful topping of flaked tuna, sweetcorn, and red onions, it’s a budget-friendly meal that’s far from boring.
Ingredients Breakdown
For the base, wholemeal ready-made pizza crusts offer both convenience and added texture. They’re slightly nutty and hearty, which pairs well with the savory toppings. You can substitute with a traditional base, but the wholemeal version brings an extra layer of depth.
The tomato sauce is kept simple but flavorful. Using tinned chopped or plum tomatoes, simmered down with tomato purée and dried mixed herbs, creates a rustic, thick sauce that clings to the dough without making it soggy. If using plum tomatoes, breaking them down with a spoon as they cook helps achieve a smoother consistency.
Canned tuna in brine is ideal for this recipe—light, lean, and flaky. Drain it thoroughly and gently separate it with a fork to make spreading it over the pizza easier. Its saltiness contrasts nicely with the sweetcorn, creating a well-rounded bite.
Sweetcorn adds pops of sweetness and a bit of crunch. Straight from the tin, it needs to be drained well before use. The natural sugars in the corn caramelize slightly during baking, enhancing the overall flavor.
Thinly sliced red onions bring a mellow sharpness once baked. They soften just enough in the oven to blend in, while still providing a little bite and color.
The cheese topping is minimal—just a light grating of mature cheddar. It’s strong enough to provide flavor with just a small amount, which keeps the pizza from becoming too heavy. Reduced-fat versions work just as well.
Step-by-Step Preparation Guide
Start by preheating your oven to 190°C (375°F), or 170°C for fan ovens. Always follow the packaging instructions on your pizza bases to avoid overbaking or undercooking.
In a small saucepan, add the drained tomatoes, tomato purée, and herbs. Simmer over a low flame, stirring occasionally. Let it cook until it thickens into a spreadable consistency. This can take around 8–10 minutes. The sauce should no longer be watery and should coat the back of a spoon.
While the sauce reduces, prepare your toppings. Drain the tuna thoroughly, breaking it up into soft flakes. Peel and slice the onions thinly to ensure they soften evenly in the oven. Grate the cheese and set everything aside within easy reach.
Place the pizza bases on baking trays or preheated pizza stones. Spread the tomato sauce evenly across both bases, pushing it close to the edge. Layer the toppings starting with the flaked tuna, then sweetcorn, and finish with red onion slices arranged evenly over the surface.
Sprinkle over the grated cheddar cheese—not too much, just enough to melt and hold everything in place. A light dusting of cheese allows the other ingredients to shine and helps the pizza crisp up rather than weigh it down.
Bake for 15–20 minutes, until the cheese is melted and golden and the edges of the crust are crisp. Let the pizzas rest for a couple of minutes before slicing and serving.
Recipe Tips & Frequently Asked Questions
Let the tomato sauce simmer long enough to avoid a soggy base
Reducing the sauce until thick prevents the crust from becoming too wet.
Drain tuna thoroughly to prevent excess moisture
Press gently with the back of a spoon to squeeze out brine before flaking.
Pat sweetcorn dry before topping the pizza
Moisture from the corn can affect texture if not dried properly.
Use parchment paper for easier cleanup and crisper bottom crust
It also helps slide the pizza on and off trays easily.
Keep cheese light to let the other flavors shine
A small amount of mature cheddar goes a long way.
Can I use fresh tomatoes instead of tinned?
Yes, but make sure to simmer them longer to reach the right consistency.
Is it okay to use regular cheddar instead of reduced-fat?
Absolutely—use whatever you prefer, just keep it minimal to avoid excess grease.
How do I store and reheat leftovers?
Store in the fridge for up to 2 days. Reheat in the oven at 180°C (350°F) for 5–8 minutes.
Can I make this pizza with gluten-free bases?
Yes, just adjust baking time based on the crust’s packaging.
What to Serve With This Recipe
A crisp green salad with a zesty lemon vinaigrette or a drizzle of balsamic glaze brings freshness to the meal and contrasts the savory richness of the pizza.
Serve alongside a warm bowl of tomato basil soup or a light vegetable minestrone to round out the meal, especially on cooler evenings.
Roasted potato wedges or sweet potato fries are a hearty, crowd-pleasing option that makes this pizza feel like part of a weekend feast.
To drink, pair with sparkling water, a citrusy fruit spritzer, or a chilled glass of dry white wine like Sauvignon Blanc.
Creative Variations
Add sliced green or black olives for a salty Mediterranean twist. Capers also bring a lovely briny contrast that pairs well with tuna.
Swap red onions for spring onions or shallots for a milder, sweeter flavor.
After baking, scatter fresh herbs like parsley or basil on top for a burst of color and freshness.
For those who like heat, a drizzle of chili oil or a sprinkle of red pepper flakes before serving adds a pleasant kick.
This sweetcorn and tuna pizza is a quick, fuss-free dinner that’s full of flavor and easy to adapt to your tastes. With a crispy base, rich sauce, and light toppings, it’s perfect for busy weeknights or casual weekend meals. A delicious way to use everyday ingredients in a new and satisfying form.
Ingredients
2 Wholemeal (600g) Plain Ready-Made Pizza Bases (choose wholemeal if available)
1 Tin (400g) Chopped or Plum Tomatoes
1 Tablespoon (15g) Tomato Purée
1 Teaspoon (1g) Dried Mixed Herbs
2 Tins (320g) Tuna in Brine, drained and flaked
4 Tablespoons (120g) Tinned Sweetcorn
2 Small (120g) Red Onions, peeled and thinly sliced
2 Tablespoons (20g) Grated Mature Cheddar Cheese (use reduced-fat cheese if preferred)
Instructions
Preheat your oven to 190°C (375°F), or 170°C for fan ovens, or gas mark 5. Always refer to the pizza base packaging for any specific baking instructions.
Drain some of the liquid from the chopped tomatoes and pour them into a saucepan along with the tomato purée and dried mixed herbs. If using whole plum tomatoes, break them up gently in the pan using a spoon. Allow the sauce to simmer over low heat until it thickens slightly and becomes rich in flavor.
Meanwhile, prepare the toppings. Drain the tuna and flake it gently with a fork to break it into bite-sized pieces. Peel and finely slice the red onions. Grate the mature cheddar and set it aside.
Spoon the tomato sauce evenly over both pizza bases, spreading it to the edges with the back of a spoon. Distribute the tuna, sweetcorn, and red onions over the sauce, arranging them evenly for full coverage.
Sprinkle a light layer of grated cheddar cheese over the toppings. You’re not aiming to smother the pizza—just enough to bind the toppings and add a golden finish.
Place the pizzas on the middle rack of the preheated oven and bake for 15 to 20 minutes, or until the edges are crisp and the cheese has melted and turned lightly golden. Serve warm straight from the oven.
Sweetcorn and Tuna Pizza Recipe
Ingredients
- 2 Wholemeal 600g Plain Ready-Made Pizza Bases (choose wholemeal if available)
- 1 Tin 400g Chopped or Plum Tomatoes
- 1 Tablespoon 15g Tomato Purée
- 1 Teaspoon 1g Dried Mixed Herbs
- 2 Tins 320g Tuna in Brine, drained and flaked
- 4 Tablespoons 120g Tinned Sweetcorn
- 2 Small 120g Red Onions, peeled and thinly sliced
- 2 Tablespoons 20g Grated Mature Cheddar Cheese (use reduced-fat cheese if preferred)
Instructions
- Preheat your oven to 190°C (375°F), or 170°C for fan ovens, or gas mark 5. Always refer to the pizza base packaging for any specific baking instructions.
- Drain some of the liquid from the chopped tomatoes and pour them into a saucepan along with the tomato purée and dried mixed herbs. If using whole plum tomatoes, break them up gently in the pan using a spoon. Allow the sauce to simmer over low heat until it thickens slightly and becomes rich in flavor.
- Meanwhile, prepare the toppings. Drain the tuna and flake it gently with a fork to break it into bite-sized pieces. Peel and finely slice the red onions. Grate the mature cheddar and set it aside.
- Spoon the tomato sauce evenly over both pizza bases, spreading it to the edges with the back of a spoon. Distribute the tuna, sweetcorn, and red onions over the sauce, arranging them evenly for full coverage.
- Sprinkle a light layer of grated cheddar cheese over the toppings. You’re not aiming to smother the pizza—just enough to bind the toppings and add a golden finish.
- Place the pizzas on the middle rack of the preheated oven and bake for 15 to 20 minutes, or until the edges are crisp and the cheese has melted and turned lightly golden. Serve warm straight from the oven.
