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!