Tuna and Sweetcorn Pizza
Crisp pizza bases topped with tomato sauce, flaky tuna, sweetcorn and bubbling mozzarella make an easy, crowd-pleasing dinner.
10 min
Prep
20 min
Cook
4
Serves
630
Calories
Macros · per serving
45g protein
74g carbs
17g fat
Ingredients
For 4 servings
- 500 g pizza base
- 320 g canned tuna
- 200 g frozen corn
- 200 g tomato pizza sauce
- 200 g mozzarella
- 1 tsp dried oregano
Instructions
- 1
Heat the oven to 220°C (200°C fan/425°F), or the temperature specified on the pizza-base packaging. Place two ready-made pizza bases, approximately 250 g each, on two baking trays.
- 2
Drain the tuna thoroughly; the listed quantity is its drained weight. Flake the tuna and grate the mozzarella, using low-moisture mozzarella made with vegetarian rennet. Add the frozen corn straight from frozen.
- 3
Spread the tomato pizza sauce evenly over both bases, leaving a small border. Scatter over the tuna and frozen corn, then add the mozzarella and dried oregano.
- 4
Bake for 15–18 minutes, or according to the base packaging, swapping the trays between shelves halfway through. The edges should be golden, the cheese melted and bubbling, and the toppings hot throughout.
- 5
Let stand for 2 minutes, then slice each pizza into four wedges. Serve two wedges per person.
Cook it this week.
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