Under R130 • Serves 4 • Preparation time: 10 minutes Cooking time: 30 minutes • Oven temperature: 180°C
• 45ml sun-dried tomato pesto • 2 tins (120g) tuna, drained • 100g olives, pitted • 200g cherry tomatoes, halved • 200g mozzarella, sliced • a handful of fresh rocket CRUST • 250ml self-raising flour • 125ml milk • 2 eggs • 60ml oil • a pinch of mixed herbs
1 Preheat the oven. Whisk the crust ingredients together until smooth and pour into a baking tray lined with baking paper (the batter is quite runny).
2 Now dot half-teaspoons of pesto on the crust; sprinkle the tuna, olives and cherry tomatoes over and arrange the mozzarella slices on top. Bake for about 30 minutes or until golden brown and cooked through.
3 Sprinkle the rocket over, drizzle with olive oil and tuck in.
Tip Have fun with the toppings – the only essential ingredient is the cheese!