2 (200g) tin tuna in springwater (300g drained weight)
Cracked black pepper, to taste
g sweetcorn
4 spring onions, thinly sliced
g MAGGI® Rich & Rustic Tomato Sauce
g low-fat cheddar cheese, grated
g mozzarella, grated
g lettuce
g cucumber, sliced
Method
1
Step 1
Cut the ciabatta in half lengthways and place on a baking tray.
2
Step 2
Mix the together the tuna, cracked black pepper (to taste), sweetcorn, spring onion and tomato sauce in a large bowl then spoon the mix onto both halves of the ciabatta, ensuring the bread is well-covered. Use the back of the spoon to smooth the mix.
3
Step 3
Sprinkle the mozzarella and cheddar cheese mix over the bread.
4
Step 4
Bake in an oven pre-heated to 190˚C/Gas Mark 5 for approximately 15 minutes until cheese is bubbling.
5
Step 5
While the pizza is cooking, wash the lettuce leaves and toss with the cucumber slices.
6
Step 6
Once cooked, cut the ciabatta pizzas into 10 portions and serve with a portion of salad.
7
Step 7
Tip: The tuna mix also works really well in paninis or as a toastie filling.
Ingredients
600 g ciabatta (around 3 loaves)
2 (200g) tin tuna in springwater (300g drained weight)