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Tuna, olive & rocket pizzas
Tuesday, 28 March 2017 - 11:22 | Views - 576
Ingredients
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
Prep: 15 MINS
Cook: 12 MINS
Method
1)Heat oven to 240C/220C fan/gas 9.
Tip the pizza mix into a bowl and make up following pack instructions.
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
Prep: 15 MINS
Cook: 12 MINS
Method
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.
Meanwhile, mix the tomato purée with 4 tbsp water, 1 tbsp oil from the tuna and some seasoning.
2)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.
Meanwhile, mix the tomato purée with 4 tbsp water, 1 tbsp oil from the tuna and some seasoning.
2)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.
3)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
3)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
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