Tuna pizza

Serves: 4
Preparation time: 20 minutes plus proving
Cooking time: 20-25 minutes


500g (18oz) ciabatta bread mix

400g (14oz) can chopped tomatoes

200g (7oz) shredded cavolo nero

200g (7oz) can tuna in spring water

50g (2oz) pitted black olives, sliced

4 medium eggs

200g (7oz) grated mozzarella cheese


  1. Preheat the oven to 200oC/R6.
  2. Mix the bread mix with 250ml (9fl oz) warm water and knead for 5-10 minutes until smooth and elastic. Place in a bowl, cover and leave in a warm place for 30 minutes.
  3. Meanwhile, cook the tomatoes for 5 minutes until thickened and allow to cool. Steam the cavolo nero for 5 minutes and cool.
  4. Knock back the bread and roll into 2 x 30cm circles and place on two large, greased baking trays and set aside for 15 minutes. Spread with the tomato mixture. Top with the cavolo nero, tuna and olives. Crack 2 eggs onto each pizza and sprinkle with cheese.
  5. Bake for 20-25 minutes, swapping trays over half way until golden.

Recipe and image courtesy of Discover Kale,


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