Pizza with tuna, rocket and capers

Name: Pizza with tuna, rocket and capers
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 can(s) (à 185 g) Tuna in own juice; 125 g Mozzarella cheese; 100 g cherry tomatoes; 2 stem(s) Basil; 50 g strained tomatoes; 100 g pesto rosso; 1 package (400 g) fresh baked pizza dough (yeast dough with olive oil; rolled out rectangularly on baking paper ready to bake; 37 x 25 cm; refrigerated shelf); 2 TABLESPOONS Capers; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 50 g Rocket; 3-4 Tbsp Olive oil

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

2 can(s) (à 185 g) Tuna in own juice
125 g Mozzarella cheese
100 g cherry tomatoes
2 stem(s) Basil
50 g strained tomatoes
100 g pesto rosso
1 package (400 g) fresh baked pizza dough (yeast dough with olive oil; rolled out rectangularly on baking paper ready to bake; 37 x 25 cm; refrigerated shelf)
2 TABLESPOONS Capers
7-10 Tbsp Salt
7-10 Tbsp Pepper
50 g Rocket
3-4 Tbsp Olive oil

Directions

1
Drain the tuna and cut it into large pieces. Cut mozzarella into slices. Wash and halve the cherry tomatoes. Wash basil, shake dry and chop leaves finely. Mix strained tomatoes, pesto and basil
2
Unroll the pizza dough and place on a baking tray with baking paper. Spread the dough with tomato sauce. Spread tuna, tomatoes, mozzarella and capers on top, season with salt and pepper. Bake the pizza in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for about 20 minutes. Sort the rocket, wash and pat dry. Spread the rocket on the pizza and sprinkle with oil