Name: Tuna and zucchini pizzas
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 4 pieces lebanese bread; 1 cup passata (italian tomato cooking sauce); 2 cloves garlic, crushed; 1 white onion, very thinly sliced into rounds; 2 tomatoes, thinly sliced; 2 zucchini, thinly sliced; 425 gram can tuna in springwater, drained, flaked; 1 cup grated light mozzarella cheese; 1 lemon, zest finely grated juiced; mixed salad to serve

Tuna and zucchini pizzas

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Serves 4

Prep

10M

Cook

15M

Total

25M

Ingredients

4 pieces lebanese bread

1 cup passata (italian tomato cooking sauce)

2 cloves garlic, crushed

1 white onion, very thinly sliced into rounds

2 tomatoes, thinly sliced

2 zucchini, thinly sliced

425 gram can tuna in springwater, drained, flaked

1 cup grated light mozzarella cheese

1 lemon, zest finely grated juiced

mixed salad to serve

Method

1.Preheat oven to 240°C (220°C fan-forced). Line two large baking trays with baking paper. Place bread on prepared trays.

2.Combine passata and garlic in a bowl; spread over bread. Top with onion, tomato, zucchini, tuna, mozzarella and zest.

3.Bake for 15 minutes or until golden and crisp. Drizzle with lemon juice. Cut into wedges Serve with salad.

Use canned pink salmon instead of tuna. Use 8 small pita pockets instead of Lebanese bread. Use bought tomato pasta sauce with basil and garlic instead of passata and garlic. Price will vary.
Note

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