Quick tuna pizza

Recipe from: 10/22/1998 12:00:00 AM
Ingredients 16
Servings 0
Time

Ingredients

  • BASE
  • 400
    ml
    white bread flour
  • 10
    ml
    instant yeast
  • 5
    ml
    sugar
  • 2
    ml
    salt
  • 15
    ml
    olive oil
  • 125
    ml
    lukewarm water (approximately)
  • TOPPING
  • 125
    ml
    basil or sun-;dried tomato pesto
  • 1
    red or green pepper, cut into chunks
  • 400
    g
    solid pack tuna, drained
  • 3
    ripe tomatoes, chopped
  • 3
    chives, chopped (optional)
  • 2
    rounds feta cheese, with black peppercorns, coarsely crumbled
  • black olives to taste
  • salt and freshly ground black pepper to taste
 

Method

 
Combine the bread flour, yeast, sugar and salt. Pour over the olive oil and mix with enough water to form a soft, manageable dough. Knead for 5 to 10 minutes until smooth and elastic and place in an oiled mixing bowl. Cover lightly with plastic wrap and leave in a warm place to rise until double in volume. Meanwhile preheat the oven to 200 °C and dust a baking sheet with flour. Knock back the dough and divide in half. Roll each half into a thin circle, about 25 cm in diameter. If you like a thicker base, roll out to about 23 cm in diameter. Place on the baking sheet and bake for five minutes. Spread with the pesto or tomato and onion mix and top with the remaining topping ingredients. Season to taste. Bake the pizzas until the crust is golden brown and the topping heated through. Serve immediately. Makes two pizzas.
 

Read more on: fish/seafood
 

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