Steps
- Preheat the oven to 475°F / 240°C. Prepare 145g of pizza base mix according to the package directions. Cover and rest for 3 minutes.
- Drain 185g of canned tuna in oil, reserving the oil. Mix 2 tablespoons of tomato paste, 4 tablespoons of water, and 1 tablespoon of reserved tuna oil. Season with salt and pepper.
- Knead the dough on a floured surface for 3 minutes. Halve it and press into thin rounds with oiled hands, spaced apart on a large oiled baking sheet.
- Spread with the tomato mixture. Add the tuna, 1 tablespoon of capers, 125g of torn mozzarella, and 10 pitted Kalamata olives. Bake for 10-12 minutes, until the crust is cooked and the cheese melts.
- Top with 1 small halved and thinly sliced red onion and 1 small handful of arugula.