- 1 [12-inch / 30-cm] pizza crust
- 2 cups [450 g] grated Mozzarella cheese
- 1 [6 1/2-ounce / 185-mL] can light tuna fish chunks packed in water, drained
- 1 medium-size thinly sliced red onion, into rings
- 1 can anchovies, drained
- 10 slices medium-size tomato
- 5 ripe olives, halved
- 2 tablespoons [30 mL] freshly chopped basil
- 3 tablespoons [45 g] grated Parmesan cheese
- 2 tablespoons [30 mL] garlic fines herbs salad dressing
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- Preheat oven to 425°F [220°C].
- Spread 1/2 of grated Mozzarella cheese over pizza crust.
- Sprinkle all over with tuna chunks and remaining grated Mozzarella cheese; decorate with onions rings.
- Arrange anchovies into rays.
- Arrange tomato slices all around the outside of the pizza.
- Scatter pizza with ripe olive halves.
- Sprinkle all over with chopped basil.
- Pour salad dressing all over.
- Bake into preheated oven until golden brown underneath.
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