Preparation - 15 minutes, cooking time - 20 minutes

For the tomato sauce:
1 tbsp olive oil
2 garlic cloves, chopped
2 scallions, chopped
8 oz can chopped tomatoes
Handful of fresh basil, roughly torn
1 tbsp tomato ketchup

For the topping:
6 1/2 can tuna
1 red onion, thinly sliced
3/4 cup black olives
3 oz mozzarella or cheddar, diced

For the dough:
2 cups self-rising flour
Pinch of salt
2 tbsp freshly grated Parmesan
2/3 cup warm water
2 tbsp olive oil, plus extra for drizzing

Procedures :
Heat the oil in small pan and cook the garlic and onions for 3 minutes until softened. Stir in the tomatoes, basil, ketchup, and little seasoning. Bring to a boil and simmer for 5-10 minutes until pulpy. Sift the flour and salt into a large bowl, then stir in the cheese. Make a well in the center and pour in the water and 1 tbsp of olive oil. Mix into a soft dough, then roll out into a 10 inch circle. Heat 1 tbsp of olive oil in a 10 inch skillet and cook the dough for 5 minutes until the underside is golden brown. While the dough is cooking, spoon over the tomato sauce and scatter over the topping ingredients. Drizzle over a little olive oil and place under a preheated broiler for 4 minutes until the top is golden and the base is cooked through. Cut into wedges and serve with lots of leafy salad.
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Category : Pasta

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