This spicy tuna melt pita pizza in a flavorful cream sauce is a perfect meal for busy weeknights. You can avoid takeout and store bought pizzas with this simple yet super satisfying pizza.
It’s lunch or dinner time. The clock is ticking and you have nothing ready.
You want something good but there’s no time.
Open a couple of cans of tuna and you are halfway there. Or just one can to serve yourself.
Mix the tuna up with some quick ingredients – yogurt, spices and garlic if you like. A little hot sauce adds some spice.
Spread it on your pita bread. Top with shredded cheese. Add a sprinkle of oregano and hot pepper flakes if you like it even spicier!
It goes in the oven for 6 minutes. And you can drizzle with olive oil to make it even richer. You’re all set!
Amaze yourself with this goody every time.
Content in this Post
Ingredients in Tuna Melt Pita Pizza
- Pita Bread — Lebanese style pita breads are a great choice for thin crust pita pizzas.
- Tuna — Canned, chunk light tuna, skipjack.
- Labneh — thick and creamy strained yogurt, similar in taste and texture to cream cheese.
- Sour Cream — we like to use full fat, not light or fat free.
- Garlic — one clove, minced, in the tuna mix.
- Hot Sauce — optional, for a spicy tuna melt pita pizza. This is how we always make ours. Omit for regular tuna melt.
- Oregano — a teaspoon of dried oregano adds a savory flavor.
- Hot Pepper Flakes — optional, for a spicy tuna melt pita pizza. Use a little less if you prefer or omit entirely for regular tuna melt.
- All Purpose Seasoning — use your own blend or store bought. It’s basically about a quarter teaspoon each of salt, pepper, paprika, onion and garlic powders.
- Red Onion — thinly sliced, you can use white or yellow onion instead.
- Cheddar Cheese — shredded, you can shred your own or purchase cheese that is pre-shredded. Mozzarella or other favorite shredded cheeses can be used instead of cheddar.
- Olive Oil — cold pressed extra virgin olive oil to drizzle on top of pizzas after baking, optional.
Optional Ingredient Variations
- If you like, you can skip the tuna salad sandwich style mix and opt for a tomato based mix, similar to our mackerel pizza and sardine pizzas. We really prefer the yogurt based version for tuna, but if you’d rather have tomato sauce, it’s also very good.
- Instead of the labneh and sour cream, just mix tuna with a cup of tomato marinara or pizza sauce. You can top with cheese and bake for the same amount of time.
- Similarly, you can choose your favorite toppings to add to your tuna pizza. Tomato slices, olives and bell pepper slices are all excellent on top of a tuna melt pizza.
What to Serve With Tuna Melt Pita Pizza
This spicy tuna pizza recipe is so easy to make that you’ll want to make something simple to have with it.
A basic salad, with lettuce, cucumber, tomato and parsley works really well with tuna pizza.
It is also superb with Swedish pizza salad made of thinly sliced cabbage, with a light dressing of oil and vinegar.
Pizza salad is a great low carb side, that’s very filling and usually leads us to consume a serving size of about half a pita pizza each. It’s always great to have some leftover for the next day’s lunch.
Time Saving Tips
If you have leftover tuna salad sandwich mix, this is a perfect recipe for it!
If making from scratch, you can combine your mix the night before and store in fridge covered until ready to use.
Store leftover tuna pizza in the fridge for up to three days, but remember that it will be freshest in flavor within one or two days.
More Pita Pizza Recipes
- Margherita — with fresh mozzarella, fresh basil, garlic and olive oil – a classic!
- Mackerel — mackerel in tomato sauce
- Clam — with savory tomato, red onion and kale sauce
- Kebab or Gyro — marinated meat, lettuce, and kebab sauce
- Kebab Chicken — kebab chicken, lettuce and kebab sauce
- Sardine — sardines in tomato sauce
- Red Lobster Style Crab and Lobster — fresh basil, diced tomatoes, garlic butter and cheeses
- Clam White Sauce — clam dip inspired, without mayo!
- Date and Arugula — bacon and goat cheese with dates and arugula
- Fresh Mozzarella and Artichoke — artichoke hearts with oregano, hot pepper flakes and olive oil
You’ll Also Love These Canned Tuna Recipes
Our tuna melt pita pizza uses a recipe similar to our canned tuna salad sandwich recipe. Our canned tuna salad sandwich mix has lemon juice and dill in it, but our tuna melt pita pizza recipe omits lemon juice and dill.
Tuna Salad Sandwich — a classic recipe for canned tuna salad sandwiches, using labneh and sour cream for a creamy texture without mayo.
We also enjoy this tuna salad sandwich recipe for special occasions as one layer of our Swedish Seafood Sandwich Cake (Smörgåstårta).
It’s perfect for any special brunch. We especially love it on birthdays, Mother’s day, for baptisms, New Year’s Eve, Easter and more.
Tuna Melt Pita Pizza
- 2 Pita Bread, Lebanese style
- 12 ounces Tuna, canned, chunk light, Skipjack
- ¼ Cup Labneh
- ¼ Cup Sour Cream
- 1 Clove Garlic, grated
- ½ teaspoon All Purpose Spice Blend
- 1 teaspoon Hot Sauce , Frank's Red Hot, optional
- ¼ Cup Red Onion, thinly sliced
- 1.5 Cups Cheddar Cheese, marbled cheddar, shredded
- 1 teaspoon Oregano
- 1 teaspoon Hot Pepper Flakes, optional for spicy tuna melt
- 1 tablespoon Olive Oil, cold pressed extra virgin
- Preheat oven to 425 °F. Line a baking sheet with parchment paper and place 2 pita breads on the baking sheet.
- Drain two cans of tuna and place tuna into a medium bowl.
- Add labneh, sour cream, minced garlic, all purpose spice blend and hot sauce to the bowl with tuna.
- Combine well to thoroughly mix all ingredients.
- Divide the mix evenly to completely cover both pita breads.
- Place sliced red onions onto both pita pizzas.
- Divide the shredded cheddar cheese evenly and sprinkle on top of each pita pizza.
- Top with oregano and hot pepper flakes.
- Bake in preheated oven for 6 minutes. Remove from oven. Transfer to individual serving plates. Optionally, you can drizzle with a little cold pressed extra virgin olive oil. Serve with Swedish pizza salad or a salad.
The above nutritional values are estimates and should only be used as a guide. If you are following a specific diet or have dietary restrictions, please use your preferred nutritional calculator. If you have a food allergy please ensure that none of the listed ingredients are part of your restrictions. As well, always use a food thermometer to ensure safe cooking temperature of the food items.