Sunday, January 25, 2009

Mediterranean pizzas

Cooking Time 25 minutes
Makes 2 pizzas

* 2 x 13cm fresh pizza bases
* 2 tbs passata (tomato pasta sauce)
* 1 x 95g can tuna in brine, drained
* 1/2 small red capsicum, halved, deseeded, cut into thin strips
* 6 kalamata olives, pitted
* 30g (1/4 cup) coarsely grated mozzarella
* 25g (1/4 cup) coarsely grated cheddar
* 8 fresh basil leaves

1. Preheat oven to 220°C. Place pizza bases on a baking tray.
2. Spoon passata among pizza bases. Use the back of a spoon to evenly spread passata over pizza bases.
3. Break tuna into chunks. Top the pizzas with tuna, capsicum and olives. Combine mozzarella and cheddar in a bowl. Sprinkle pizzas with cheese mixture.
4. Bake in oven for 10 minutes or until cheese is bubbling and melted. Remove from oven. Transfer to a plate and set aside for 5 minutes to cool. Sprinkle with basil to serve.

Notes & tips
* Vegie delight pizzas: Replace tuna with 125g can corn kernals, drained, and 20g sliced mushrooms. Replace the basil with continental parsley leaves.
* Hawaiian pizzas: Replace the tuna, capsicum and olives with 100g (1/2 cup) canned pineapple pieces in natural juice, drained, and 80g shaved ham.
* Meat lovers' pizzas: Replace the tuna and olives with 25g mortadella and 25g mild salami, both coarsely chopped.

Australian Good Taste - Page 130
Recipe by Kay Richardson


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