Ingredients
Scale
- 1 tablespoon plus 1 teaspoon olive oil, divided
- 1 teaspoon corn meal
- 12-inch flatbread or pizza crust
- 1 teaspoon Italian herb seasoning
- 2 (5-ounce) cans tuna packed in olive oil (light or albacore), flaked
- ¼ small red onion, thinly sliced
- ½ cup pitted Kalamata olives, halved
- 1 cup arugula
- 1 cup shredded mozzarella
- ¼ cup grated Parmesan cheese
- ½ teaspoon crushed red pepper
- ½ cup torn basil leaves, optional
- ½ teaspoon lemon zest, optional
Instructions
- Preheat oven to 425 degrees F. Prepare round pizza pan by brushing with 1 teaspoon of olive oil on pan, then sprinkle cornmeal over olive oil.
- Place flatbread or prepared pizza crust on pan. Brush on remaining 1 tablespoon olive oil on top of crust, then sprinkle on Italian herbs. Top with flaked tuna, red onion, olives and arugula. Spread mozzarella and Parmesan cheeses evenly over toppings; sprinkle on crushed red pepper. Garnish with basil and/or lemon zest, if desired.
- Bake for 10 to 12 minutes, or until crust is golden and cheese is melted.
Notes
Recommended equipment; Pizza pan, spatula
- Prep Time: 5
- Cook Time: 15
- Category: Tuna