A simple storecupboard standby supper for the whole family – top your pizza bases with salty seafood and a garnish of rocket and red onion
Prep:15 mins
Serves 2
145g pack pizza base mix (or same weight of bread mix)2 tbsp tomato purée185g can tuna in oil, drained, oil reservedplain flour, for dusting1 tbsp caper125g pack value mozzarella10 pitted black kalamata olives1 small red onion, halved and thinly slicedsmall handful rocket
STEP 1Heat 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.STEP 2Meanwhile, mix the tomato purée with 4 tbsp water, 1 tbsp oil from the tuna and some seasoning.STEP 3Knead 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.STEP 4Spread 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.
