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Tuna, olive & rocket pizzas

Tuna, olive & rocket pizzas

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

A simple storecupboard standby supper for the whole family - top your pizza bases with salty seafood and a garnish of rocket and red onion

Nutrition: per serving
NutrientUnit
kcal596
fat31g
saturates12g
carbs38g
sugars4g
fibre5g
protein40g
salt2.3g
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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 caper
  • 125g pack value mozzarella
  • 10 pitted black kalamata olives
  • 1 small red onion , halved and thinly sliced
  • small handful rocket

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.

Goes well with

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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