I don’t really know how this happened, but I’m glad it did. Packed with protein, fiber, and ooey gooey goodness this is definitely a great lunch option to curb that comfort food craving.


1 can of light tuna drained (avoid white it’s higher in mercury)
1-2 TBS of Olive Oil Mayo (I used Hellmann’s) *or you can use plain Greek yogurt + pickle juice
1/4- 1/2 cup Part-Skim Mozzarella Cheese (or more if you like I never measure cheese)
1 Whole Wheat Pita
Franks Red Hot Sauce or Rooster Sauce
1 TSP Olive oil
1/2 TBS Cornmeal


Preheat oven 425

Drain Tuna and mix with mayo. Set aside.

On one side of the pita bread lightly brush with olive oil, and lightly sprinkle with cornmeal. Turn the pita over, and allow this side to sit on the bottom. The olive oil and cornmeal adds a crispy texture, so if you like a soft crust you can skip this step.

Now you can start to assemble your tuna melt pizza. Start with the tuna mixture, and spread it across the top of the pita.If you’re only making one you’ll have some left over, but you should at least get two pizzas from this mixture.

Top the tuna mixture with cheese and lightly drizzle the top with either Franks Red Hot Sauce or Rooster sauce. The saltiness and the spice adds just the right amount of kick to this pizza.

On a pizza stone or cookie sheet cook your pita pizza for about 10 minutes (or to desired crispiness).

Remove from oven let stand for a couple minutes, and cut into wedges and serve!

And that’s it! Super easy right?

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