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. Unlike most canned fish, anchovies aren’t steamed but cured in salt for six months before being packed in olive oil. Because of this, they have a shorter shelf life and are best stored in the fridge. From the book 'Veggies & Fish' by our co-founder Bart van Olphen!
Preheat the oven to 180°C.
Mix all the ingredients for the tapenade in a food processor or with an immersion blender until you get a coarse mixture.
Preheat a baking tray in the oven. Line the tray with baking paper and lay out the puff pastry, keeping the edges clear. Score the puff pastry all around, 2 centimeters from the edge. Spread the tapenade over the pastry, leaving the border untouched.
Distribute the sliced tomatoes over the tapenade. In a bowl, mix the artichoke hearts, spring onions, Swiss chard, olives, thyme, and oregano with 2 tablespoons of olive oil, salt, and pepper. Spread the vegetable mixture evenly over the pizza base.
Bake the pizza in the oven for 20-25 minutes until the edges are golden brown. Drizzle with olive oil and serve with fresh basil.
