Name: Quick tuna pizza
Yield: 0 serving
Cuisine: Accompaniment
Ingredients: 400.00 ml flour white bread; 10.00 ml Superbake Instant Yeast; 5.00 ml sugar; 2.00 ml salt; 15.00 ml fresh chillies 573; 125.00 ml water lukewarm; 125.00 ml pesto basil or sun-dried tomato; 1.00 pepper red or green, chunks; 400.00 g tuna tinned, drained; 3.00 tomatoes chopped; 3.00 fresh chives chopped; 2.00 feta cheese with black pepper, crumbled; olives black, pitted; salt and freshly ground black pepper to taste

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Ingredients (14)

BASE

400.00 ml	flour — white bread
10.00 ml	Superbake Instant Yeast
5.00 ml	sugar
2.00 ml	salt
15.00 ml	fresh chillies — 573
125.00 ml	water — lukewarm

TOPPING

125.00 ml	pesto — basil or sun-dried tomato
1.00	pepper — red or green, chunks
400.00 g	tuna — tinned, drained
3.00	tomatoes — chopped
3.00	fresh chives — chopped
2.00	feta cheese — with black pepper, crumbled
	olives — black, pitted
	salt and freshly ground black pepper — to taste

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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.