Tuna, olive & rocket pizzas
- Sara Buenfeld
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Serves 2
Easy
Prep: 15 mins
Cook: 12 mins
A star rating of 5 out of 5.2 ratingsRate
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A simple storecupboard standby supper for the whole family - top your pizza bases with salty seafood and a garnish of rocket and red onion
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Ingredients
Nutrition
Units:
MetricUS
-
145g pack pizza
base mix (or same weight of bread mix)
-
2 tbsp tomato purée
-
185g can tuna
in oil, drained, oil reserved
-
plain flour
for dusting
-
1 tbsp caper
-
125g pack value mozzarella
-
10 pitted black kalamata olives
-
1 small red onion
halved and thinly sliced
-
small handful rocket
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Nutrition: per serving
- kcal596
- fat31g
- saturates12g
- carbs38g
- sugars4g
- fibre5g
- protein40g
- salt2.3g
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Method
-
step 1
Heat oven to 240C/220C fan/gas 9. Tip the pizza mix into a bowl and make up following pack instructions. Cover the bowl with a cloth and leave for a few mins.
-
step 2
Meanwhile, mix the tomato purée with 4 tbsp water, 1 tbsp oil from the tuna and some seasoning.
-
step 3
Knead the dough for a few mins on a floured surface, then halve and put each piece, spaced apart, on a large oiled baking tray. Press with an oiled hand to make thin flat pizzas – they don’t have to be perfectly round.
-
step 4
Spread with the tomato purée mixture, then top with the tuna, capers, cheese and olives. Bake for 10-12 mins. Serve scattered with the onion and rocket.
Recipe from Good Food magazine, March 2013
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A star rating of 5 out of 5.2 ratings
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