Heat about 75 ml water and sugar lukewarm. Dissolve yeast in it. Press a depression into the flour and pour in the yeast mixture. Mix with some flour and leave to rise in a warm place for about 5 minutes.
Press the potatoes through a potato press and knead with the pre-dough, 1 tablespoon of oil and salt to a smooth dough. Cover and leave to rise in a warm place for about 30 minutes. In the meantime, wash, clean and halve both peppers and cut them into large pieces.
Put yellow peppers aside for topping. Peel and finely chop the onion and garlic. Heat 1 tablespoon of oil in a saucepan and sauté the onion and garlic mixture in it. Add the red pepper, deglaze with 100 ml water and stew covered for about 10 minutes.
Season with salt and cayenne pepper. Puree with the hand mixer blender so that about 1/3 of the paprika remains. Quarter the artichoke bases. Roll out the dough on a floured work surface to a circle (26-28 cm Ø) approx. 2 mm thick.
Place on a baking tray lined with baking parchment and brush with the Paprika Sugo. Cover with the remaining peppers and olives. Sprinkle cheese on top and sprinkle with remaining oil. Bake in the preheated oven (electric cooker: 250 ° C/ gas: level 5) on the lower shelf for 12-15 minutes.
In the meantime drain the tuna. Wash the sage, dab dry and pluck. About 1 minute before the end of the cooking time, cover the pizza with tuna and sage.