This pizza has a fantastic tuna melt flavor with crunchy vegetables and a thin crispy crust. The addition of a small side salad or piece of fruit makes it a complete meal for dinner.
Third-place winning recipe in the Chicken of the Sea SuperCook contest by Gloria Piantek from West Lafayette, Ind.
Tuscan Tuna Melt Flatbread Pizza
2 (2.5-oz.) Chicken of the Sea® Healthy Selections Light Tuna Pouch
1 (4-oz.) can Chicken of the Sea® No Drain Solid Light Tuna
3 (8-inch) multi-grain with flax healthy grain flatbreads (alternatively, pita bread can be used)
1 Tablespoon canola oil
1/4 cup chive & onion reduced fat cream cheese
1/4 cup light mayonnaise
1/2 Tablespoon basil pesto
1/4 cup red onion, chopped
1/2 cup sweet bell peppers, chopped
1/2 cup Roma tomatoes. chopped
1 jalapeno pepper, seeded, minced
1 cup lite or regular fine shredded Italian blend cheeses
1/4 cup chopped parsley and parsley sprigs as desired
Preheat oven to 350 degrees. Lightly brush flatbreads on both sides with canola oil. Bake in oven directly on grate for 7 minutes. In a small bowl, combine cream cheese, mayonnaise and pesto until smooth. Remove flatbreads from oven to large cookie sheet; spread about 3 tablespoons of cream cheese sauce over each flatbread. Sprinkle each with chopped red onion, bell peppers, tomatoes and jalapeno peppers. Top with chunks of Chicken of the Sea® Healthy Selections Light Tuna; sprinkle with shredded cheese. Return to 350-degree oven on the cookie sheet for a softer crust or place directly on the grate for a crisper crust. Bake for 5 to 7 minutes or until cheese melts. Remove to cutting board. With a sharp knife, cut into desired slices. Sprinkle the top of pizza with chopped parsley. Place on serving platter. Garnish with parsley springs as desired. Makes 12 slices or 6 servings.
10 minutes, Cook Time: 12-14 minutes