Ingredients
- 145g pack pizza base mix (or same weight of bread mix)
- 2 tbsp tomato purée
- 185g can tuna in oil, drained, oil reserved
- plain flour, for dusting
- 1 tbsp caper
- 125g pack value mozzarella
- 10 pitted black kalamata olives
- 1 small red onion, halved and thinly sliced
- small handful rocket
Method
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Heat oven to 240C/220C fan/gas 9. Tip the pizza mix into a bowl and make up following pack instructions. Cover the bowl with a cloth and leave for a few mins.
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Meanwhile, mix the tomato purée with 4 tbsp water, 1 tbsp oil from the tuna and some seasoning.
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Knead the dough for a few mins on a floured surface, then halve and put each piece, spaced apart, on a large oiled baking tray. Press with an oiled hand to make thin flat pizzas – they don’t have to be perfectly round.
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Spread with the tomato purée mixture, then top with the tuna, capers, cheese and olives. Bake for 10-12 mins. Serve scattered with the onion and rocket.