Mediterranean pizzas

 

Cooking Time

25 minutes

Makes

2 pizzas

Ingredients

• 2 x 13cm fresh pizza bases
• 2 tbs passata (tomato pasta sauce)
• 1 x 95g can tuna in brine, drained
• 1/2 small red capsicum, halved, deseeded, cut into thin strips
• 6 kalamata olives, pitted
• 30g (1/4 cup) coarsely grated mozzarella
• 25g (1/4 cup) coarsely grated cheddar
• 8 fresh basil leaves

Method

1. Preheat oven to 220°C. Place pizza bases on a baking tray.
2. Spoon passata among pizza bases. Use the back of a spoon to evenly spread passata over pizza bases.
3. Break tuna into chunks. Top the pizzas with tuna, capsicum and olives. Combine mozzarella and cheddar in a bowl. Sprinkle pizzas with cheese mixture.
4. Bake in oven for 10 minutes or until cheese is bubbling and melted. Remove from oven. Transfer to a plate and set aside for 5 minutes to cool. Sprinkle with basil to serve.

Notes

• Vegie delight pizzas: Replace tuna with 125g can corn kernals, drained, and 20g sliced mushrooms. Replace the basil with continental parsley leaves.
• Hawaiian pizzas: Replace the tuna, capsicum and olives with 100g (1/2 cup) canned pineapple pieces in natural juice, drained, and 80g shaved ham.
• Meat lovers' pizzas: Replace the tuna and olives with 25g mortadella and 25g mild salami, both coarsely chopped.