PUFF PASTRY PIZZA WITH TUNA TAPENADE, ARTICHOKE AND CHARD

Tinned fish is a great addition to many vegetable dishes. That’s certainly true for everybody’s

favourite, tuna. The tapenade in this recipe is made with tuna

and anchovies.

Serves 2

Prep time: 15 minutes Cooking time: 30 minutes

INGREDIENTS

For the tapenade

142g can of tuna in olive oil,

drained

½ garlic clove

3 salted anchovy fillets, soaked to remove excess

salt and drained 100g black olives, pitted 2 tsp capers, rinsed and drained

2 tbsp light olive oil

2 tsp red wine vinegar

For the pizza

One 500g pack of puff pastry,

thawed if frozen 150g mixed tomatoes (about 2

small tomatoes), thinly sliced 200g artichoke hearts (from a can or jar), coarsely chopped 2 spring onions, halved

lengthwise 200g Swiss chard, leaves only 2 tbsp black olives

4 thyme sprigs 2 oregano sprigs, leaves only,

finely chopped Extra virgin olive oil 2 basil sprigs, leaves only

METHOD

hPreheat the oven to 180C/160C fan/gas mark 4.

hTo make the tapenade,

blend the tuna, garlic, anchovies, olives, capers,

light olive oil and vinegar in a food processor or with a stick blender to form a

coarse paste. hLine a baking sheet with

parchment paper and preheat it in the oven. Cover

the sheet with the pastry. Lightly score a 2cm border around the edge of the

pastry. Spread on the tapenade, leaving the edges uncovered. Top with the

tomato. Combine the artichoke, spring onions,

chard, olives, thyme and oregano in a medium bowl

with two tablespoons of extra virgin olive oil. Season

with salt and pepper. Scatter the vegetables

onto the tomatoes. hBake the pizza for 20 to 25 minutes, until the edges are golden brown. Drizzle with extra virgin olive oil and garnish with basil.

Serve immediately.