Touchdown Tuna Pizza
1 pouch (7 ounces) StarKist Premium Chunk White Albacore Tuna
¼ cup olive oil
2 anchovy fillets (optional)
3 large garlic cloves
1 cup fresh basil
2 tablespoons fresh oregano
1 teaspoon ground black pepper
1 pre-baked 12-inch pizza crust
2 cups shredded mozzarella crust
1 can (2 ¼ ounces) sliced black olives, drained
1 large tomato, diced
1 jar (6 ½ ounces) marinated artichoke hearts, drained
½ cup sliced red onion
1 medium green pepper, sliced into rings
2 tablespoons grated Parmesan cheese
Preheat oven to 400° F. Puree olive oil, artichokes, garlic, basil, oregano and pepper until almost smooth. Place prebaked pizza crust on foil-covered or greased pizza pan. Brush processed pesto mixture onto pizza crust. Scatter tuna, olives, tomato, artichoke hearts, onions and green pepper rings equally over crust. Top pizza with remaining mozzarella and Parmesan cheese.
Bake for 20 minutes or until cheese is melted and brown. Cool 5 minutes before cutting. Makes 8-10 slices.
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