This recipe first appeared in Food magazine.
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Ingredients
Method
1.Combine the flour, yeast, salt sugar and paprika in a mixing bowl. Add the warm water and mix with your hands until the mixture forms a soft dough. Transfer to a lightly floured surface and knead for 4-5 minutes until smooth and pliable. Place the dough in a clean bowl and cover; leave in a warm place for 40-50 minutes or until doubled in size and puffy.
2.Preheat oven to 190°C. Remove dough from the bowl and transfer to a lightly floured surface. Knead for 1 minute then shape into a rustic circle, large enough for your pizza stone or oven tray.
3.Spoon over 1 can of tuna, pile on courgette and crumble over the feta. Top with the remaining tuna can and sprinkle over the cashew nuts. Bake for 20-25 minutes until puffed and golden.
4.Drizzle with sweet chilli sauce and scatter with red onion and coriander, to serve.
Note
- Try other flavoured tuna cans, such as curry, tomato-based, smoked or savoury onion, and match with different toppings like mozzarella, spinach and cherry tomatoes. PER SERVE (6) Energy 227kcal, 953kj • Protein 12.2g • Total Fat 6.8g • Saturated Fat 2g • Carbohydrate 27.8g • Fibre 2.3g • Sodium 303mg
