Name: Tuna, roast capsicum and pesto pizzas
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: 2 21 cm round fresh pizza bases; 150 gram tub chunky basil pesto dip; 185 gram can tuna in oil, drained, coarsely flaked; 150 gram roasted red and yellow capsicums, drained, thinly sliced; 1 cup grated mozzarella cheese; 30 gram baby rocket leaves; extra virgin olive oil, to drizzle

Ingredients

2 21 cm round fresh pizza bases

150 gram tub chunky basil pesto dip

185 gram can tuna in oil, drained, coarsely flaked

150 gram roasted red and yellow capsicums, drained, thinly sliced

1 cup grated mozzarella cheese

30 gram baby rocket leaves

extra virgin olive oil, to drizzle

Method

1.Preheat oven to 240°C/220°C tan forced. Line a large baking tray with baking paper.

2.Place pizza bases on prepared tray. Spread evenly with pesto. Top with tuna and capsicum. Sprinkle with mozzarella. Bake for 10 minutes or until crust is crisp.

3.Top with rocket; drizzle with oil. Season with salt and pepper. Serve.