Tuesday, March 29, 2011

Mediterranean Tuna Pizza

I try to make a point of eating fish at least once a week, and even if I have no salmon or tuna steaks or tilapia in the fridge or freezer, I always have canned tuna in the cupboard. I'll admit, it's not fine dining, but I still love a good, old-fashioned tuna melt...but as much as I love them, it's nice to branch out and find more creative ways to use canned tuna, like this pasta or this pizza. The comforting, melty qualities of a tuna melt come together perfectly with a host of vegetables for a fun and healthy dinner made from ingredients in a well-stocked pantry. This nontraditional pizza is absolutely packed with flavor, but if these ingredients are a little too eclectic collection of pizza toppings for your taste, throw all these ingredients together between a couple pieces of crusty bread or roll up in a tortilla for a sophisticated tuna melt or wrap.

Mediterranean Tuna Pizza
serves 3 to 4

One 12-ounce prepared pizza crust (I like whole wheat Boboli or Rustic Crust)
4 oz. homemade or store-bought pizza sauce (I like Rustic Crust)
2 cloves garlic, pressed through a garlic press or finely minced
1/2 cup chopped roasted red peppers
1/4 cup sliced black olives
1/4 cup chopped artichoke hearts
1 5-ounce can water-packed tuna, drained and flaked
1 cup shredded provolone or mozzarella, or other good melting cheese

1. Preheat oven to 450 degrees F. Spread sauce over pizza crust and top with garlic. Distribute peppers, olives, and artichokes evenly, then top with tuna, finishing with an even layer of shredded cheese.

2. Bake for 8 to 10 minutes or until cheese is melted and just starting to brown. Remove from oven and let stand for a couple of minutes, then slice into 8 slices and serve warm.

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