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Tuna Triangle Pizzas

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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.

Ingredients

Units Scale
  • 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

Instructions

  1. 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.
  2. Mix all filling ingredients in a separate bowl. Adjust seasoning to taste.
  3. Preheat oven to 375°F (190°C).
  4. 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.
  5. Fill the center of each triangle with the tuna mixture.
  6. Place on a lined baking sheet. Brush edges with egg wash, sprinkle grated cheese and herbs on top.
  7. Bake for 18–20 minutes or until golden and bubbly.
  8. Serve warm or at room temp.

Notes

  • Use slightly damp hands when shaping the dough to prevent sticking.
  • Customize the filling with olives, corn, or chili flakes for added flavor.
  • Can be frozen before baking and baked fresh as needed.
  • Great as a lunchbox item or Ramadan snack platter addition.

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