- 1 [12-inch / 30-cm] unbaked pizza crust
- 1 medium-size thinly sliced red onion, into rings
- 2 cups [450 g] grated Mozzarella cheese
- 1 [6 1/2-ounce / 184-mL] can packed in water tuna fish, drained and flaked
- 1 can anchovies, drained
- 10 slices medium-size tomato
- 5 ripe olives, stoned and halved
- 2 tablespoons [30 mL] freshly chopped basil
- 3 tablespoons [45 g] grated Parmesan cheese
- 2 tablespoons [30 mL] garlic and fine herbs salad dressing
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- Preheat oven to 425°F [220°C].
- Sprinkle unbaked pizza crust with half of grated Mozzarella cheese.
- Evenly top with tuna fish flakes, with remaining Mozzarella cheese and then with red onion rings.
- Arrange anchovies into a pinwheel.
- Arrange tomato slices all around the outside of the pizza.
- Top all over with ripe olive halves.
- Sprinkle with basil, grated Parmesan cheese and then with salad dressing.
- Bake into preheated oven, until crust is browned underneath.
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