Pan pizza with tuna filling

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Fish/Seafood

By Food24 November 03 2009
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Ingredients (14)

DOUGH
500.00 ml flour — cake
15.00 ml Baking powder
2.00 ml salt
30.00 ml sugar
45.00 ml butter — or margarine, cold
200.00 ml Buttermilk — and egg
FILLING
tomato purée
400.00 g tuna — tinned in brine, drained
100.00 g olives — black, pitted and chopped
gherkins — chopped
125.00 g mushrooms — sliced
375.00 ml mozzarella cheese — grated
salt and freshly ground black pepper
oregano
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Method:

Preheat the oven to 220 ºC and butter a baking sheet or spray with non-stick spray. Sift the dry ingredients together. Dice or grate the butter coarsely. Rub into the dry ingredients until the mixture resembles breadcrumbs. Add small quantities of the buttermilk and egg at a time, cutting it in with a spatula (do not overhandle the dough). Place the dough on a lightly floured surface and roll out to a 1 cm thickness. Press the dough onto the baking sheet, ensuring the entire surface is covered and shaping a slightly raised rim all around the edge. Spread the dough with the tomato purée and scatter the tuna, olives, gherkins and mushrooms on top. Sprinkle the mozzarella on top and season with salt, black pepper and origanum. Bake for about 15-20 minutes or until the dough is done. Cut into squares and serve.



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