tuna & roasted mediterranean vegetable pizza

I just can’t help but roast tray after tray of these beautiful mediterranean vegetables. Capsicum, eggplant, tomatoes and zucchini Grace adores them all so I’ve been working them into pretty much every dish possible since the love affair began!

So far I’ve conjured up mediterranean vegetable tarts, roasted mediterranean vegetable penne, tuna bean salad and today’s charred mediterranean vegetables found their way onto a pizza.

Basically today’s pizza is a flour tortilla topped with a little olive tapenade (but basil pesto or good old tomato sauce would be lovely too), a big handful of the charred mediterranean veges, a can of tuna, fresh basil leaves and a thick blanket of mozzarella. After a quick vacation under a scorching hot grill the cheese melts to golden perfection blanketing the thick layer of beautiful vegetables. Grace gobbled up a couple of pizza slices for lunch and the love affair continues…

To create your own slice of veggie packed tuna pizza simply…

Begin by slicing up your vegetables, today I used tomatoes, capsicum, eggplant and zucchini. Arrange the vegetables on an oven tray lined with baking paper and drizzle with a little olive oil. Pop into a hot oven to roast for 20-30 minutes or for a faster route simply pop the vegetables under a super hot grill and cook for 5-10 minutes or until cooked and slightly charred.

Remove from the grill or oven and allow to cool slightly.

Meanwhile, spread a tablespoon of olive tapenade (or basil pesto or even a cheeky tablespoon of good old tomato sauce) over the base of a large flour tortilla.

Top the base with a good helping of the grilled vegetables, tuna and a sprinkle of fresh basil leaves.

Top with a big handful of shredded mozarella and pop under a super hot grill (or oven) for 5-7 minutes, or until the cheese is melted, golden and cripsy.

Allow to cool slightly before slicing and serving.

tuna mediterranean vegetable pizza

INGREDIENTS

1 zucchini, thinly sliced (using a vegetable peeler)

1 eggplant, thinly sliced

1 capsicum, thinly sliced

1 tomatoes, cut into wedges

2 tablespoons olive oil

2 large flour tortillas

2 tablespoons olive tapenade (or basil pesto)

150 grams tuna in olive oil, drained

1/2 cup basil leaves, torn

1 cup mozarella cheese, shredded

METHOD

Preheat grill to high heat. Arrange vegetables on an oven tray lined with baking paper, drizzle with olive oil and grill for 5-10 minutes or until the vegetables are cooked and slightly charred. Set aside. Spread each tortilla with a tablespoon of olive tapenade, top with grilled vegetables, tuna, basil leaves and mozarella and grill for 5-7 minutes or until the mozarella is melted and slightly golden. Allow to cool slightly before slicing and serving.

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