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
Directions
1. 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.
2. Meanwhile, mix the tomato purée with 4 tbsp water, 1 tbsp oil from the tuna and some seasoning.
3. 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.
4. 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.
Prep:15 mins    Cook:12 mins    Serves: 2
