Tuna and Tomato Pizza

Who says pizza can’t be heart-healthy? If you don’t want to use a store-bought pizza crust, use any type of crusty Italian bread or whole wheat English muffins.

  • 2 teaspoons olive oil
  • 1 onion, finely chopped
  • 1 can (14 1/2 ounces) chopped tomatoes
  • 2 teaspoon dried oregano 
  • Pinch of sugar
  • 2 ready-made pizza crusts, about  8 1/4 ounces each
  • 2 tablespoons tomato puree
  • 1 can (7 ounces) tuna in spring water, drained and flaked
  • 4 teaspoons capers
  • 8 black olives, pitted and sliced
  • Salt and pepper
  • Fresh basil leaves to garnish

Preparation time | 15 minutes

Cooking time | 10 minutes

1. Preheat the oven to 425°F. Heat 1 teaspoon of the oil in a small saucepan, add the onion, and cook over medium heat until softened, about 4 minutes. Add the tomatoes, their juice, oregano, and sugar. Season with salt and pepper to taste, and simmer for 10 minutes, Stirring occasionally.

2. Put the pizza crusts on 2 baking sheets. Spread 1 tablespoon of tomato puree over each crust. Spoon the tomato sauce over the pizzas, then add the tuna. Sprinkle with the capers and sliced olives, and drizzle the remaining olive oil over the top.

3. Bake the pizzas until the crusts are crisp and golden, about 10 minutes. Sprinkle with torn basil leaves and serve immediately.

More ideas 

  • Substitute canned salmon or sardines for tuna.
Each serving provides | Calories 449, fat 4 g, saturated fat 0 g, cholesterol 13 mg, sodium 740 mg, carbohydrates 80 g, fiber 7 g, protein 22 g.

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