Tomato, tuna and olive pizza
White self-raising flour
1 x 3 second spray(s)
Tomato pasta sauce
½ cup(s), leaves only
200 g, (cherry tomatoes), halved
½ medium, thinly sliced
Tuna canned in brine, drained
185 g, (preferably with chilli), broken into chunks
120 g, torn
1 small, end trimmed, thinly sliced lengthwise
Black olives, drained
12 individual, pitted, halved
Grated parmesan cheese
- Placeflour and 1 tsp salt in a large bowl. Stir to combine, then set aside.
- Combine 1/2 cup warm water with yeast and sugar in a small jug. Stir to dissolve, then set aside for 10 minutes for yeast to activate, or to form bubbles.
- Make a well in flour and add yeast mixture. Fold through with a large spoon, then use clean hands to form mixture into a dough ball. Place dough on a lightly floured surface and knead for 5 minutes.
- Spray a large clean bowl with oil and place dough in base. Cover with plastic wrap and set aside to prove, or double in size.
- Meanwhile pre-heat oven to 230°C. Cover 2 large baking trays with baking paper and set aside.
- When pizza dough is ready, divide into 4 equal size balls. Using a rolling pin, roll dough on a lightly floured surface to make 4 x 15cm pizza bases. Carefully transfer to prepared trays.
- Spoon tomato sauce over each base and scatter with a few basil leaves. Add tomato halves, onion, tuna, bocconicini, zucchini, olives and sprinkle with parmesan. Bake pizzas in pre-heated oven for 20 minutes, changing trays half way through cooking time to ensure even cooking. When crusty underneath, and cheese has melted, remove from oven and sprinkle with remaining basil leaves. Season to taste with cracked pepper.