Ingredients For the dough 1 cup flour
½ tsp salt
1 x 7 g pkt yeast
¼ cup tepid water
½ tbsp oil
For the topping Olive oil
225 g tuna
1 purple onion, chopped
2 ripe pears, peeled and chopped
225 g can peeled tomatoes
¼ tsp oregano
Anchovy fillets (optional)
Method For the dough
Sift the flour and salt into a bowl that has been warmed.
Mix the yeast with the water to a smooth consistency, add the oil and pour into the flour.
Mix till smooth.
When it is pliable and leaves the sides of the bowl clean, turn it onto a floured surface and knead till the dough is smooth and elastic, perhaps about 6 minutes.
Shape into a ball, put it into a lightly oiled bowl, cover and leave in a warm place until doubled in size.
For the topping
Knead the risen dough lightly, and put it on an oiled baking sheet or pizza tray.
Flatten into a round and brush lightly with oil.
Preheat the oven to 210°/190° fan forced.
Drain the oil from the tuna into a pan (if using tuna in springwater, add some olive oil instead), put the onions in and cook for a few minutes.
Add the pears and cook for two more minutes.
Add the flaked tuna and tomatoes and cook slowly for about 25 minutes or until most of the liquid has evaporated.
Add the oregano and salt and pepper to taste.
When the filling has cooled slightly, spread it over the dough.
Top with the anchovy fillets, if using (I did not this time as didn't want a high salt content meal) and olives, as many as you want.