Tuna, Sweetcorn, and Scotch Bonnet Chilli Pizza

Serves 2 x 20cm pizzas

Prep Time Overnight plus 20 minutes

Cook Time 5 minutes


For the dough

250g ‘00’ flour
1 teaspoon instant dried yeast
½ teaspoon salt
Large pinch caster sugar
160ml water
Polenta, for coating the base of the dough

For the tomato sauce

1 x 400g tin chopped tomatoes
2 cloves garlic, crushed or grated
Large pinch chilli flakes, or to taste
Large pinch sugar
Olive oil


1 x tin tuna in water or oil, drained
150g buffalo mozzarella (drained weight), roughly torn
½  small red onion, peeled and thinly sliced
1 small tin (198g) sweetcorn, drained
1 scotch bonnet chilli, seeds removed and thinly sliced
Small handful parsley leaves, chopped



This recipe uses the Jupiter Outback’s ceramic stone to make pizza with a crisp bottom and bubbly crust. The lidded design of the BBQ means the inside gets far hotter than a conventional oven, so you get really impressive results. This recipe contrasts sweet corn with scotch bonnet chillies - these hot chillies have a wonderful aromatic flavour but of course, the heat level can be adapted to taste.

Tuna Pizza Cooked.jpg

1. Combine the flour, yeast, sugar and salt in a bowl. Add the water and mix to a dough. Tip onto a lightly floured surface and knead briefly - just until smooth.

2. Set the dough aside in a lightly oiled bowl, cover and allow to rest at room temperature overnight.

Pizza Dough Ball .jpg

3. The next day, make your tomato sauce. Heat a tablespoon of olive oil in a saucepan and gently cook the garlic for a minute or two, stirring. Add the tomatoes, sugar, chilli flakes and some salt and pepper and allow to cook on a low heat with the lid on for around 20 minutes.

Tomato Sauce.jpg

4. When you’re ready to cook, place the ceramic pizza stone onto the Jupiter Outback BBQ and turn all the gas burners on to high heat. Close the lid and wait until the BBQ is very hot.

5. Sprinkle a pizza paddle or the back of a baking tray with the polenta. Divide the dough into two pieces and place one piece on the paddle or baking tray. Use your hands to gently stretch it into a 20cm circle, leaving a little bump for a crust at the edges. Don’t worry if it isn’t perfectly round!

Stretched pizza dough.jpg

6. Have all your toppings ready next to the barbecue before transferring the pizza dough. When you’re ready, carefully move the dough onto the stone. This is best done fairly quickly!

7. Spread the dough with tomato sauce and top with mozzarella, tuna, sweetcorn, onion and scotch bonnet slices. Close the lid and cook for 4-5 minutes, or until golden and puffy.

Sweetcorn Pizza Cooking.jpg

8. Sprinkle with the parsley and a little sea salt, and serve. Repeat with the second pizza!

About the recipe author

Helen Graves The Author

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook  using lots of spices, fresh herbs and BBQ techniques.