Pizza in Teglia con Patate Dolci Tonno e Maionese

Pizza in teglia con patate dolci, tonno e maionese is a contemporary Italian sheet-pan pizza that originated in the coastal Campania region, particularly around Cava de' Tirreni. This dish reinterprets the classic *pizza in teglia*—a thick, focaccia-like crust baked in an oiled rectangular pan—by incorporating sweet potato, tuna, and mayonnaise as primary toppings. The combination reflects a modern Italian trend of blending traditional pizza elements with unexpected, often non-Italian ingredients.

A great version begins with a light, airy, and well-hydrated dough that achieves a crisp bottom and soft interior after baking. The sweet potato is typically sliced thin or mashed and spread over the dough before baking, allowing it to caramelize slightly. Post-baking, high-quality oil-packed tuna is flaked on top, and a generous dollop of creamy mayonnaise is added, sometimes finished with fresh herbs or black pepper. The key distinction lies in balance: the sweetness of the potato must complement the briny tuna without overwhelming, while the mayonnaise adds richness without greasiness.

Regional variations exist across Italy; some versions swap tuna for anchovies or smoked fish, or use aioli instead of plain mayonnaise. In Cava de' Tirreni, Pizza & Delicious offers a rendition that has been noted by the creator Romaffamata as a divisive but memorable local specialty. Outside Italy, similar sheet-pan pizzas might incorporate roasted squash or yams with canned fish, adapting the concept to local palates. The dish remains a niche but intriguing example of how pizza continues to evolve beyond its Neapolitan roots.