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| General Category : Main Course |
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| Food Group : Vegetables, Fish, Cheese/Other Dairy |
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| Preparation Method : Bake |
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If using fresh mozzarella, drain it first by weighing it down with a plate until the excess moisture is pressed out of the cheese.
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Ingredients
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1-1/2 lb (750 g) pizza dough |
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1/3 cup (75 mL) pitted black olives |
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2 tbsp (30 mL) extra-virgin olive oil |
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6 anchovy fillets |
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2 cloves garlic, smashed |
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1 tbsp (15 mL) cornmeal |
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Hot pepper flakes |
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1 can (170 g) tuna, drained |
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1-1/4 cups (300 mL) shredded mozzarella cheese |
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1/4 tsp (1 mL) pepper |
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Handful arugula leaves |
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Preparation
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Shape pizza dough into ball by pulling sides downward and folding into bottom centre. Let rest for 20 minutes.
Meanwhile, in small bowl of food processor, purée olives, oil, anchovies and garlic.
On lightly floured surface, shape dough into 14-inch/35 cm round or 16- x 12-inch/40 x 30 cm rectangle to fit pizza pan or baking sheet by pressing down with fingertips and stretching dough by pulling at edges, or use a rolling pin. Sprinkle pan with cornmeal; lay dough in pan.
Spread olive mixture over dough; sprinkle with hot pepper flakes to taste. Break up tuna into small pieces; arrange on pizza and sprinkle with cheese and pepper.
Bake on lower rack in 425°F/220°C oven until bottom of crust is nicely browned, about 17 minutes in convection oven and 20 minutes in conventional oven. Top with arugula.
Makes 8 slices.
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Nutritional information
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Per slice: about 390 cal, 17 g pro, 14 g total fat (5 g sat. fat), 50 g carb, 2 g fibre, 28 mg chol, 768 mg sodium. % RDI: 15% calcium, 22% iron, 7% vit A, 3% vit C, 18% folate.
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Source
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Homemakers Magazine: April 2006
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