Sunday, February 24, 2008

Recipe: Tuna and Boccincini Pizza

Tuna and Boccincini Pizza

Bit different to the usual pizza, but quite nice. Here's the source for this recipe.

  • Pizza base, 1
  • Fennel bulb, 1, finely sliced
  • Bocconcini or fresh mozzarella, 75g, sliced
  • Tuna in oil, 185g can, well drained.
  • Fennel fronds, 1 tbsp, finely chopped
  • Parsley, finely chopped, 1/8 cup
  • Basil, finely chopped, 1 tbsp
  • Olive oil, 1 1/2 tbsp
  • Grated lemon rind, from 1/2 lemon
  • Preheat oven to 220 degrees.
  • Brush each pizza base with a little olive oil.
  • Sprinkle the fennel evenly over each pizza base and top with the sliced cheese.
  • Bake in oven for 12-15 minutes.
  • Gently toss together the flaked tuna, herbs, olive oil and lemon rind and season with salt and freshly ground pepper.
  • Scatter over the hot pizza and serve.

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