Tuna, olive & rocket pizzas
A simple storecupboard standby supper for the whole family - top your pizza bases with salty seafood and a garnish of rocket and red onion
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 15 mins
Cook 12 mins
- 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.
- 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.
- 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.
PER SERVING
596 kcalories, protein 40g, carbohydrate 38g, fat 31 g, saturated fat 12g, fibre 5g, sugar 4g, salt 2.3 g
Recipe from Good Food magazine, March 2013.
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http://www.bbcgoodfood.com/recipes/2940669/
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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 capers
- 125g pack value mozzarella
- 10 pitted black kalamata olives
- 1 small red onion , halved and thinly sliced
- small handful rocket
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Difficulty and servings
Serves 2
Preparation and cooking times
Prep 15 mins
Cook 12 mins
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 capers
- 125g pack value mozzarella
- 10 pitted black kalamata olives
- 1 small red onion , halved and thinly sliced
- small handful rocket
PER SERVING
596 kcalories, protein 40g, carbohydrate 38g, fat 31 g, saturated fat 12g, fibre 5g, sugar 4g, salt 2.3 g
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24 April 2013
Tashab07 rated and commented on this recipe
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