About this recipe:Everyone loves pizza and, made as a tray bake, it can easily be cut into squares and served as party food. This recipe uses a sunflower seed bread mix for a lovely nutty flavour and texture.
500g sunflower seed bread mix (or other variety)
1 tbsp finely chopped fresh rosemary
50g can anchovies in oil, drained
3 tbsp semi-skimmed milk
200g mushrooms, sliced
2 x 200g cans tuna in spring water, drained
200g cherry tomatoes, quartered
2 tbsp bottled capers, rinsed
150g ricotta cheese
1 tbsp olive oil
4 tbsp roughly shredded fresh basil
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Preheat the oven to 200°C/gas 6. In a large bowl, combine the bread mix with the rosemary, then make up the dough and knead following the pack instructions. Allow the dough to rest for about 5 minutes.
Using a rolling pin, roll out the dough to approximately fit a shallow roasting tin that measures about 40 x 27cm. Push the dough into the corners to make a neat fit. Cover lightly with a clean tea towel and set aside in a warm place while preparing the topping.
Place the anchovies in a small bowl and cover with the milk. Allow to soak for 5 minutes, then drain and finely chop. (This soaking will remove the excess salt from the anchovies.)
Spread the passata all over the pizza base, right up to the edges. Scatter over the sliced mushrooms, then flake over the tuna fish. Dot the tomato pieces, capers and chopped anchovies all over. Using a teaspoon, add little mounds of ricotta over the top, then drizzle evenly with the olive oil.
Bake for 25 minutes or until well risen with a golden crust around the edge. Transfer to a wire rack to cool slightly, then cut into 6 pieces. Scatter over the basil and serve warm.
*If your children do not like the strong flavours of anchovies and capers, you can replace them with diced red peppers, sweetcorn or cubed smoked ham. *If using a plain bread mix, you could add a handful of sunflower, pumpkin or sesame seeds to the dough.