Tuna, olive & rocket pizzas
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Tuna, olive & rocket pizzas

By Sara Buenfeld

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

  • Prep:15 mins
    Cook:12 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 596
  • fat 31g
  • saturates 12g
  • carbs 38g
  • sugars 4g
  • fibre 5g
  • protein 40g
  • salt 2.3g

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

  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.

  2. Meanwhile, mix the tomato purée with 4 tbsp water, 1 tbsp oil from the tuna and some seasoning.

  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.

  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.

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