Focaccia stuffed pizza
11 oz, split horizontally
Roasted red peppers (packed in water)
½ cup(s), or roasted yellow peppers, chopped
½ cup(s), chopped
Canned chunk white tuna in water
6 oz, drained
Shredded part-skim mozzarella cheese
- Preheat the broiler. Place the split focaccia on a baking sheet. Broil 4–5 inches from the heat until golden, 30–60 seconds on each side.
- Toss the peppers, mushrooms, and tuna in a bowl, allowing the tuna to break into bite-size chunks.
- Top the cut-side of each focaccia half with 1 cup of the tuna mixture, spreading almost to the edge. Sprinkle each piece evenly with the cheese. Broil 4–5 inches from the heat until the cheese melts, 50–70 seconds. Cut each piece of focaccia in half, then sandwich the two halves together, making 2 stuffed focaccia pizzas. Press down lightly for a few seconds to compress, then cut each of the halves into 3 pieces. Yields 1 piece per serving.