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How to make Chargrilled vegetable and tuna pizza

Yield = 4
Prep time: 0:10
Cook time: 0:15
Total time: 0:25

Ingredients

  • 1/2 cup tomato tapenade (see note)
  • 2 x 335g pizza bases
  • 425g can tuna in brine, drained, broken into large chunks
  • 250g chargrilled capsicum, cut into thin strips
  • 150g chargrilled eggplant, cut into thin strips
  • 150g feta, crumbled
  • 80g baby rocket leaves
  • extra virgin olive oil

Method

  • Step 1 Place two baking trays in oven. Preheat oven and trays to 230°C.
  • Step 2 Spread tapenade evenly over pizza bases. Top with tuna, capsicum and eggplant. Sprinkle with feta. Season with pepper.
  • Step 3 Bake pizzas for 15 minutes, swapping trays after 10 minutes, or until bases are crisp and golden. Top with rocket and drizzle with oil. Serve.