Tuna Pizza

Add the all purpose flour to a bowl. Add the yeast and salt, mix well. Gradually add the warm water and olive oil. Mix the dough with clean hands. Knead the dough for 5 min until it's not sticky anymore. Form it into a ball. Cover with a cloth and let it 'prove' at room warm temperature until doubled in size (approx 30 min).

Meanwhile, in a bowl, combine the tomato passata, olive oil, garlic paste, oregano, brown sugar and salt. Set aside. 

Preheat the oven to 220°C/200°C fan. Drain the tuna. Peel and finely slice the shallots. Drain the mozzarella.

Once doubled in size, using a rolling pin, roll the dough out into an even layer on a baking tray (tip: place a wet piece of kitchen paper under the baking tray, so that it doesn't slide). Let the dough rest for 5 min. (If you're cooking for 3-4 people, divide the dough in two and use two baking trays.)

Spoon the tomato sauce onto the pizza base. Tear the soft mozzarella directly onto the pizza. Top with the drained tuna, shallots, olives and capers. Finish with a sprinkling of grated mozzarella. 

Bake in the oven for 15 min until the cheese is golden. Garnish the baked pizza with the fresh basil leaves.