Pan pizza with tuna filling

Recipe from: 3/22/2001 12:00:00 AM
Ingredients 16
Servings 0
Time

Ingredients

  • DOUGH
  • 500
    ml
    cake flour
  • 15
    ml
    baking powder
  • 2
    ml
    salt
  • 30
    ml
    sugar
  • 45
    ml
    cold butter or margarine
  • 200
    ml
    mixture of buttermilk and egg
  • FILLING
  • tomato purée
  • 400
    g
    tuna in brine, drained
  • 100
    g
    black olives, stoned and coarsely chopped
  • a few gherkins, chopped
  • 125
    g
    fresh mushrooms, sliced
  • 375
    ml
    grated mozzarella
  • salt and black pepper
  • origanum
 

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.
 

Read more on: fish/seafood  |  bake
 

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