Pizza with tuna, capers and cane olives

For the pizza:

400 gr. fresh pizza dough

tomato sauce

150 gr. Amfilochian graviera, grated

160 gr. white smoked Alalunga tuna in olive oil, Alelma;

¼ cup capers, rinsed

¼ cup Kalamon olives, pitted, sliced

2 cloves of garlic, finely chopped

For the sauce:

2 tbsp Extra Virgin Olive Oil

2 medium onions, thinly sliced

1 large clove of garlic, mashed

4 tomatoes, grated

1 large dry bay leaf

a large pinch of dried oregano;

½ tbsp. fine sugar

salt, to taste

¼ tsp black pepper, freshly ground

For the sauce:	Heat the olive oil in a pan.
	Add the onions, garlic, tomato, bay leaf, oregano, sugar, salt and pepper and saute for about 10 minutes.
For the pizza:	Preheat the oven to 230°C.
	On a lightly floured surface, roll out the fresh pizza dough into a circle.
	Transfer it to a circular pan.
	Remove the bay leaf from the sauce, spread the tomato sauce evenly over the dough and bake for about 5 minutes.
	Drain the tuna.
	Remove the pan from the oven, sprinkle the dough evenly with half the amount of cheese and scatter the tuna, capers, olives, garlic and the rest of the graviera on top.
	Return the pan to the oven, bake the pizza for another 10 minutes and serve it hot.