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Tuna Flatbread Pizzas
20 Min Serves 2
Use ready-made flatbreads for these speedy pizzas
Ingredients
- 1 John West No Drain Fridge Pot Tuna Steak in Sunflower Oil
- 2 Greek-style flatbreads
- 1/3 tin finely chopped tomatoes
- 2 tsp tomato puree
- Black pepper
- 2 handfuls grated mozzarella
- Few thin slices red onion
- 6 olives, sliced
- Pinch dried oregano
- Few fresh basil leves
- Mixed leaf salad
Made with
No Drain Fridge Pot Tuna Steak With A Little Sunflower Oil
No Drain Fridge Pot Tuna Steak With A Little Sunflower Oil
Tuna steak with a drop of sunflower oil. Pack your midweek meals or post-gym snacks with natural protein made easy with our no-drain, fridge-friendly pot.
Step 1
Preheat the oven to 180°C fan and place the flatbreads onto a baking tray
Step 2
Mix the chopped tomatoes and tomato puree in a bowl and season with a little black pepper. Spread the tomato sauce onto the flatbreads leaving a border of about 1cm around the edges
Step 3
Scatter over half of the cheese then add the tuna, olives and onions. Add the rest of the cheese and sprinkle a pinch of oregano onto each pizza
Step 4
Bake in the oven for about 7-8 minutes until lightly golden
Step 5
Scatter over a few basil leaves before serving with a mixed leaf salad on the side
Tip
You could use peppers or mushrooms instead of olives and onions if you prefer. Try cooking in your airfryer for an even quicker lunch or dinner!
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