Tuna and sweetcorn pizza

Yield: 4 servings

Measure Ingredient
250 grams Strong plain wholemeal flour; (8oz)
¼ teaspoon Salt
15 grams Half fat spread; ( 1/2oz)
6 grams Sachet of easy-blend dried yeast; ( 1/4 oz)
125 millilitres Hand hot water; (4 floz)
1 tablespoon Olive or sunflower oil; (15ml)
1 \N Onion; chopped
1 \N 230 gram can chopped tomatoes; drained (8oz)
1 teaspoon Dried mixd herbs
1 \N 198 gram can sweetcorn; drained (7oz)
125 grams Reduced-fat hard cheese; grated (4oz)
\N \N Salt and pepper



In a large bowl, mix together the flour and salt.

Rub in the half-fat spread and stir in the dried yeast.

Make a well in the centre and add enough water to form a soft dough.

Knead for 5 minutes until smooth and elastic. Place in an oiled polythene bag and leave to prove in a warm place for 30 minutes or until doubled in size.

Preheat the oven to 220 C/425 F/Gas Mark 7.

Knead the dough and roll out on a lightly floured surface to a 30cm (12inch) circle. Place on a lightly greased baking sheet.

Heat the oil in a frying pan and gently cook the onion until soft.

Remove from the pan and drain on kitchen paper.

Spread the tomatoes over the pizza base and sprinkle over the onions, mixed herbs and seasoning. Arrange the tuna and sweetcorn on top and finish with grated cheese.

Bake the pizza in the oven for 20-25 minutes or until golden. Serve hot or cold, with a side salad.

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