Tuna Bottom Pizza
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 cans tuna in its own juice
- 2 egg (s)
- 80 ml pizza sauce or tomato sauce
- 20 g rocket
- 130 g date tomato (s)
- 50 g Emmentaler cheese, rated
- 20 g parmesan, rated
Print Recipe
Pin Recipe Instructions
- For the pizza base, squeeze the liquid out of the tuna. Mix together with the eggs to a homogeneous mass and then spread thinly on a prepared baking sheet.
- Bake in the preheated oven at 220 ° C top / bottom heat for about 15 minutes until the edge is nice and crispy brown.
- In the meantime, wash the rocket and tomatoes and cut the tomatoes in half.
- Spread the tomato sauce on the pizza and put the rocket on the pizza. Sprinkle the tomatoes, Emmentaler cheese and the parmesan on the pizza. Put again in the oven until the cheese has melted.
- I tracked the foods I used and received the following macro nutritional values for the entire pizza:
- Carbohydrates: 15 g
- Protein: 110 g
- Fat: 35 g
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