Name: Tuna Triangle Pizzas
Prep time: 25 min
Cook time: 20 min
Total time: 1 h 45 min
Cuisine: Dutch-Moroccan Fusion
Ingredients: For the Dough:; 3 cups all-purpose flour; 1 tbsp instant yeast; 1 tsp sugar; 1 tsp salt; 3 tbsp olive oil; 1 cup warm water (add gradually until dough is soft); For the Filling:; 1 can tuna in oil, drained and flaked; 1/2 cup shredded mozzarella cheese; 1 small onion, finely chopped; 1 small bell pepper (red or green), finely chopped; 1 tbsp tomato paste; 1/2 tsp paprika; 1/2 tsp garlic powder; Salt and pepper to taste; Fresh parsley, chopped (optional); For Assembly:; 1 egg yolk + 1 tbsp milk (egg wash); Grated cheese for topping; Dried oregano or parsley flakes

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These irresistible triangle-shaped mini pizzas are golden, crispy, and perfectly filled with savory tuna, melty cheese, and aromatic herbs — a popular Kookmutsjes-style bake that’s perfect for Ramadan, parties, or savory snack platters. With a tender homemade dough and flavorful filling, they’re both elegant and easy to prepare.

Why You’ll Love This Recipe

Tonijn Driehoek Pizza’s combine the comfort of pizza with the convenience of a handheld pastry. They feature a flaky, golden crust and a delicious tuna-based filling that’s spiced just right. These triangle-shaped treats are excellent for gatherings, lunchboxes, and festive occasions. Their beautiful shape, customizable filling, and crowd-pleasing flavor make them a favorite among home bakers.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Dough:

all-purpose flour
instant yeast
sugar
salt
olive oil
warm water

For the Filling:

canned tuna in oil, drained and flaked
shredded mozzarella cheese
small onion, finely chopped
small bell pepper (red or green), finely chopped
tomato paste
paprika
garlic powder
salt and pepper
fresh parsley (optional)

For Assembly:

egg yolk + milk (egg wash)
grated cheese (for topping)
dried oregano or parsley flakes

Directions

In a large mixing bowl, combine the flour, yeast, sugar, and salt. Add the olive oil and gradually mix in the warm water until a soft, elastic dough forms. Knead for 8–10 minutes.
Cover the dough and let it rise in a warm place for 1 hour or until doubled in size.
In a separate bowl, mix together the tuna, mozzarella, onion, bell pepper, tomato paste, paprika, garlic powder, salt, pepper, and parsley. Set aside.
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
Roll the dough out to about 1/4 inch thick. Cut into even squares, then fold each square diagonally into a triangle. Gently stretch and pinch the edges to form a pocket, leaving a small open center.
Spoon the tuna filling into the open part of each triangle.
Place triangles on the prepared baking sheet. Brush the edges with egg wash and sprinkle with grated cheese and dried herbs.
Bake for 18–20 minutes, or until golden and bubbling.
Serve warm or at room temperature.

Servings and timing

Servings: 10 triangle pizzas
Prep Time: 25 minutes
Rising Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour 45 minutes
Calories per serving: 240 kcal

Variations

Cheese Swap: Use gouda, cheddar, or a blend for different flavor profiles.
Vegetarian Version: Substitute the tuna with mushrooms, spinach, or a seasoned chickpea mash.
Spicy Kick: Add chopped chili or red pepper flakes to the filling.
Mini Version: Make smaller squares for bite-sized triangle snacks.
Tomato-Free: Replace tomato paste with a dollop of hummus or a light cream cheese spread.

Storage/Reheating

Store cooled triangle pizzas in an airtight container in the refrigerator for up to 3 days.
To reheat, place in a 350°F (175°C) oven for 5–8 minutes or until warmed through.
They can also be frozen before baking — thaw slightly, then bake as directed.

FAQs

Can I use puff pastry instead of homemade dough?

Yes, puff pastry offers a flakier finish and reduces prep time. Adjust baking time slightly as needed.

Can I prepare these ahead of time?

Yes, assemble and refrigerate before baking. Bake just before serving for best texture.

Can I freeze the baked triangles?

Absolutely. Let them cool completely, then freeze in a single layer. Reheat in the oven when ready to eat.

What’s the best type of tuna to use?

Use tuna in oil for richer flavor and better moisture in the filling.

Do I have to use mozzarella?

No, you can use any melting cheese or skip cheese for a lighter version.

Can I make these without egg wash?

Yes, but the crust won’t have the same golden shine. Use milk or a dairy-free alternative if needed.

Can I make them vegan?

Yes, use a vegan dough, plant-based cheese, and replace tuna with mashed chickpeas or lentils.

How do I keep the triangles from opening while baking?

Pinch the edges tightly and avoid overfilling to help maintain the shape.

What other herbs go well in the filling?

Try thyme, cumin, or Italian seasoning for added depth.

Are they good at room temperature?

Yes, they are delicious warm or at room temp, making them great for parties and lunchboxes.

Conclusion

Tonijn Driehoek Pizza’s are a delightful fusion of pastry and pizza — crisp on the outside, savory and cheesy within. Ideal for festive tables or everyday snacking, they’re versatile, freezer-friendly, and customizable to your taste. With just a bit of prep, you’ll have a tray of golden, satisfying triangle pizzas ready to impress.

Tuna Triangle Pizzas

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Author: Asma
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 1 hour 45 minutes
Yield: 10 triangle pizzas 1x
Category: Snack
Method: Baking
Cuisine: Dutch-Moroccan Fusion
Diet: Halal

Instructions

In a large bowl, combine flour, yeast, sugar, and salt. Add olive oil and gradually pour in warm water while mixing. Knead until smooth and elastic (8–10 minutes). Cover and let rise for 1 hour.
Mix all filling ingredients in a separate bowl. Adjust seasoning to taste.
Preheat oven to 375°F (190°C).
Roll out dough to about 1/4 inch thick. Cut into even squares, then fold each square diagonally into a triangle. Gently stretch the sides and pinch the edges to shape a triangle pocket, leaving the center slightly open.
Fill the center of each triangle with the tuna mixture.
Place on a lined baking sheet. Brush edges with egg wash, sprinkle grated cheese and herbs on top.
Bake for 18–20 minutes or until golden and bubbly.
Serve warm or at room temp.