Tuna and Caper pizza
ProPoints Value | 13
Servings | 4
Preparation Time | 30 min
Cooking Time | 15 mins
Level of Difficulty | Moderate
Ingredients
- 8 tbsp passata
- 2 tbsp capers in vinegar, drained
- 8 anchovy fillets, chopped (36g/ 1 ½ oz)
- 1 red onion, sliced
- 10 cherry tomatoes, chopped
- 75g (2 ¾ oz) canned tuna in spring water
- 240g (8 ½ oz) light halloumi, sliced
- 40g (1 ½ oz) rocket
For the dough:
- 300g (10 ½ oz) type 00 flour or strong white flour
- 1 tsp salt
- 7g sachet dried yeast
- 1 tbsp olive oil
- Calorie controlled cooking spray
Instructions
- To make the pizza dough, sift the flour and salt into a large bowl and make a well in the centre. Tip the dried yeast into a small dish and add 50ml (2 fl oz) warm water. Leave for 5 minutes.
- Add the yeast and olive oil to the centre of the well, then pour in another 100ml (3 ½ fl oz) warm water. Working quickly, bring the flour and water together to make a dough. Knead the dough in the bowl for a few minutes then tip out onto the work surface. Continue to knead for 10 minutes until the dough is soft and elastic. At this stage, divide the dough into two and roll into balls. Put the dough balls onto a baking sheet that has been misted with low fat spray and cover with clingfilm. Leave the dough to rise for 1 hour in a warm place.
- Take the dough balls and knead to knock back, then roll out each with a rolling pin to make 30cm (12 in) round shape. Place the pizza bases onto two baking trays.
- Preheat the oven to gas mark 9/ 240?C/ fan oven 220?C. Spread 4 tbsp passata over each pizza base, getting as close to the edges as you can. Then sprinkle the capers, anchovies and red onion over each one. Top each base with the chopped tomatoes, tuna then pieces of halloumi. Cook in the oven for 15 minutes. Before serving scatter with rocket leaves.
