Converted Ottolenghi’s Tuna and Tomato Pockets featured in the Guardian into a pizza topping by spreading the capsicum, tomato, and lemon sauce over the raw pizza base, before baking it for 15 minutes at 220°C. Dropped chunks of tuna over the half-baked crust and sauce, with pitted kalamata olives, and some baby bocconcini to act as glue before returning the pizza to the oven for another 10 minutes. Sprinkled with a handful of finely sliced parsley to serve.
Tuna and Tomato Pizza
cook in shorts 