Tuna and Tomato Pizza
Add canned tuna to a good tomato sauce, spread it on a ready-made pizza base and you have a delicious, healthy meal in no time at all. This tuna and tomato pizza makes a flavourful change from the usual cheese-laden pizzas.
| Servings | Prep Time | Cook Time |
| 4servings | 10minutes | 25minutes |
| Servings | Prep Time |
| 4servings | 10minutes |
| Cook Time |
| 25minutes |
Ingredients
- 3 tsp extra virgin olive oil
- 1 onion finely chopped
- 1 398ml can chopped tomatoes
- 1/2 tsp dried oregano
- 1/8 tsp sugar
- pepper to taste
- 2 ready-made thick pizza bases about 300 g each
- 2 tbsp tomato sauce
- 1 170g can tuna in water drained and flaked into chunks
- 4 tsp capers
- 8 black olives pitted and sliced
- fresh basil leaves to garnish
Servings: servings
Units:
|
Ingredients
Servings: servings
Units:
|
Instructions
- Preheat the oven to 425ºF (220°C). Heat 1 teaspoon oil in a small saucepan. Add the onion and cook over medium heat for 4 minutes or until softened.
- Add the tomatoes and their juice, oregano, sugar and pepper. Bring to a boil, then leave to bubble for 10 minutes, stirring occasionally.
- Place the pizza bases on 2 baking sheets. Spread 1 tablespoon tomato sauce over each base. Spoon the tomato mixture over the pizzas, then lay the tuna over the top. Add the capers and sliced olives, and drizzle the remaining oil over the top.
- Bake the tuna and tomato pizzas for 10 minutes or until the bases are golden-brown and crisp. Garnish with the torn basil leaves and serve.
Recipe Notes
Per serving: 543 calories, 24 g protein, 10 g total fat, 2 g saturated fat, 21 mg cholesterol, 87 g total carbohydrate, 13 g sugars, 8 g fibre, 1026 mg sodium
Canned tomatoes and tomato sauce are healthy ingredients. They are both rich sources of the phytochemical lycopene (other good sources include pink grapefruit, watermelon and guava), which can help to protect against several types of cancer and heart disease.
