Puff Pastry Pizza with Tuna Tapenade, Artichoke, and Swiss Chard
Canned fish is often a great addition to many vegetable dishes. In this recipe, we use tuna and anchovies as the base for the tapenade. Anchovies are not steamed, like most canned fish, but matured in salt for six months and then canned with olive oil. As a result, anchovies have a more limited shelf life and should preferably be stored in the fridge. From the cookbook 'Veggies & Fish' by our founder Bart van Olphen!
Preheat the oven to 180 °C.
For the tapenade, blend all ingredients in a food processor or with an immersion blender until coarsely mixed.
Preheat a baking tray in the oven. Line the baking tray with baking paper. Spread the puff pastry on it. Cut the puff pastry around 2 centimeters from the edge of the tray. Spread the tapenade over the puff pastry, leaving an empty border for the crust.
Spread the tomatoes over the tapenade. In a bowl, mix the artichoke, spring onion, Swiss chard, olives, thyme, and oregano with 2 tablespoons of olive oil, salt, and pepper. Distribute the vegetables over the pizza base.
Bake the pizza for 20-25 minutes in the oven until the crust is golden brown. Drizzle with olive oil and garnish with basil.
