TUNA NICOISE PIZZAS
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.