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Le Chaudron recipe

Pizza thon câpres et olives

Tuna, caper and olive pizza

⏱ 30 minServes 2Easy640 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients2 servings

  • 1pizza dough, 250 g (9 oz)
  • 200 g (7 oz)water-packed tuna, drained
  • 200 g (7 oz)tomato sauce
  • 150 g (5 oz)mozzarella
  • 40 g (1½ oz)capers
  • 80 g (3 oz)pitted black olives
  • 1red onion
  • 2 tbspolive oil
  • 1 tspdried oregano
  • ½ tsppepper
  • 1 pizza dough, 250 g (9 oz)
  • 200 g (7 oz) water-packed tuna, drained
  • 200 g (7 oz) tomato sauce
  • 150 g (5 oz) mozzarella
  • 40 g (1½ oz) capers
  • 80 g (3 oz) pitted black olives
  • 1 red onion
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • ½ tsp pepper
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

03 — Method

  1. Preheat the oven to 250 °C (475 °F) fan with the baking sheet inside, so the dough sears as soon as it goes in.
  2. Drain the 200 g (7 oz) of tuna well and flake it with a fork, then rinse the 40 g of capers under cold water to remove excess salt.
  3. Roll the pizza dough into a 30 cm (12 in) round on a floured surface, leaving a thicker rim all around.
  4. Spread the 200 g (7 oz) of tomato sauce in a spiral, leaving a 1 cm (⅜ in) border, sprinkle with oregano and pepper, then scatter the torn mozzarella.
  5. Spread the flaked tuna, drained capers, black olives and thinly sliced red onion over the whole pizza.
  6. Drizzle with olive oil and bake on the hot sheet for 10 to 12 minutes at 250 °C (475 °F), until the edges are well browned. Serve hot.

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