Olive pizza

3 servings

Ingredients

Quantity Ingredient
2 tablespoons + 1 ts butter; softened
2 cups Self-Raising flour;
1 teaspoon Baking powder;
1 teaspoon Salt;
¼ teaspoon Freshly ground black pepper
7½ ounce (1 cn) tuna; drained flaked
14 ounces (1 Cn) tomatoes; peeled canned/drained/sliced
½ teaspoon Dried oregano
¼ teaspoon Dried basil;
1 teaspoon Dried oregano;
½ cup Cheddar cheese; grated
⅝ cup Milk;
¼ teaspoon Black pepper;
2 cups Cheddar cheese; grated
10 Stuffed olives;

Directions

PASTRY

FILLING

(1) Preheat the oven to hot 425 F. Using teaspoon of butter grease a large baking sheet. Set aside. (2) Sift flour, baking powder, salt and pepper into a large mixing bowl. Stir in the basil and oregano. Using your fingers rub the remaining butter into the flour until the mixture resembles coarse bread crumbs. Stir in the cheese and add enough milk to form a soft dough. Turn the dough out on to a lightly floured board and knead it lightly. Roll the dough out a 10 to 12 inch circle. Using the rolling pin, lift the dough on to the prepared baking sheet.

(3) To prepare the filling, cover the centre of the dough circle with the tuna. Arrange the tomato slices around the edge. Sprinkle over the oregano, salt, pepper and the cheese. Arrange the olives on top.

(4) Place the baking sheet in the centre of the dough and bake for 30 to 35 minutes; or until the cheese has melted and the pastry is cooked through.

(5) Remove the baking sheet from the oven. Using a fish slice or palette knife, transfer the pizza to a warmed serving dish. Cut the pizza into wedges and serve immediately.

A pizza made with a cheese flavored scone base, and filled with olives and tuna fish. Olive pizza is delicious cut into wedges and served for lunch or a light supper dish.

Source: The Encyclopedia of World Cooking; Supercook, Part 57 Brought to you and yours via Nancy O'Brion and her Meal-Master.

Submitted By NANCY O'BRION On 02-03-95

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