- 23cm thin-crust pizza base
- 1 tbsp tomato purée
- 1 garlic clove
- handful pitted black olives
Widely grown all over the Mediterranean, where they've been cultivated since biblical times…
- large handful cherry tomatoes, halved
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 1 tbsp olive oil, for drizzling
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 tbsp capers, drained
Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…
- 200g can tuna in brine, drained and flaked
A member of the mackerel family, tuna are mainly found in the world's warmer oceans. They…
- handful of basil leaves
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
Heat oven to 230C/fan 210C/gas 8. Spread the pizza base with tomato purée. Scatter over the garlic, olives, tomatoes and half the oil. Bake for 10 mins until the tomatoes start to colour and the base is crisp.
Remove from the oven, sprinkle over the capers, tuna and basil, drizzle with oil, then serve.
Making it richerUse a 190g jar of tuna in olive oil, reserving 1 tbsp of the oil to drizzle over the pizza when you add the fish.
Making it veggieReplace tuna with marinated artichokes or chargrilled peppers or aubergines from a jar or the deli counter.