Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
5212 / 1246
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Prep toppings
Preheat the oven to 220°C/200°C fan. Preheat your baking trays. Drain the tuna. Peel and finely slice the shallots.
2 Prep tomato sauce
In a bowl, combine the tomato passata, olive oil, garlic paste, dried oregano and brown sugar. This is your tomatosauce.
3 Roll pizza
Sprinkle half of the semolina onto a clean surface. Sprinkle the flour onto a rolling pin and roll out the doughballs, then allow them to rest for 3 min. After 3 min, continue to roll out the dough until roughly the size of a dinner plate. Sprinkle the remaining semolina onto the pre-heated baking trays. Carefully transfer the rolled out dough onto the trays. Spoon over the tomatosauce.
Tip!Don't rush the rolling! Take your time; if you allow the dough to rest between rolling, it's easier to get a larger, thinner base.
Top the pizza base with the mozzarella followed by the drained tuna, shallots, olives and capers. Brush the crust with olive oil. Bake for 15-20 min or until the crust begins to crisp and brown.
Garnish the baked pizza with the freshbasil leaves. Slice, and serve immediately!