TUNA NICOISE PIZ­ZAS

Homes+ (Australia) - - EASY FOOD -

SERVES 4 PREP 15 MIN­UTES COOK 15 MIN­UTES $3.45 A SERVE

2 rec­tan­gu­lar pizza bases, halved 1/4 cup tomato paste 11/4 cups grated moz­zarella cheese 1 small red onion, cut in thin wedges 150g cherry toma­toes, halved 2 eggs 150g green beans, trimmed, sliced into 3cm lengths di­ag­o­nally 1/3 cup pit­ted kala­mata olives 425g can tuna in spring­wa­ter, drained, flaked 1 tea­spoon veg­etable or olive oil 1 tea­spoon red wine vine­gar

ONE Pre­heat oven to 220ºC/200ºC fan forced. Line two trays with bak­ing pa­per.

Place pizza bases on pre­pared trays; spread with tomato paste. Top with moz­zarella, half of the onion and tomato. Bake for 15 min­utes or un­til bases are crisp.

TWO Mean­while, place eggs in a small saucepan. Cover with cold wa­ter. Bring to the boil, stir­ring (this helps cen­tre the yolks). Boil for 3 min­utes. Drain; re­fresh un­der cold wa­ter. Peel and quar­ter eggs. Cook beans in medium saucepan of boil­ing salted wa­ter for 2 min­utes or un­til ten­der. Drain. Re­fresh un­der cold wa­ter. Toss beans with re­main­ing onion. Top pizza bases with olives, tuna, bean mix and egg. Whisk oil and vine­gar in a bowl. Sea­son.

THREE Serve piz­zas driz­zled with vine­gar and oil mix­ture.

30 MINS

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