Pizza with Kale, Tuna and Eggs

Pizza with Kale, Tuna and Eggs


1. Preheat the oven to 200°C/400°F/Gas Mark 6

2. Mix the bread mix with 260ml (8floz) warm water and knead for 5-10 mins until smooth and elastic

3. Place in a bowl, cover and leave in a warm place for 30 mins

4. Meanwhile, cook the tomatoes for 5 mins until thickened, then cool

5. Steam the kale for 5 mins and cool

6. Knock back the bread and roll into 2x30cm (2x12in) circles and place on 2 large greased baking trays and set aside for 15 mins

7. Spread with the tomato mixture. Top with the kale, tuna and olives

8. Crack 2 eggs onto each pizza and sprinkle with cheese. Bake for 20-25 mins, swapping trays over halfway until golden

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Don't just throw away eggs that are past their sell-by-date. Check them for freshness by placing them in a deep bowl of water. If they float they're off, but if they sink they're still fine to eat


500g (1lb2oz) ciabatta bread mix
400g (14oz) can chopped tomatoes
200g (7oz) shredded kale
200g (7oz) can tuna in spring water
50g (2oz) pitted black olives, sliced
4 medium eggs
200g (7oz) grated mozzarella cheese


Time: 20 mins + proving, Cooking time: 20-25 mins
Serves: 4
Nutrition: 175 Cals, Fat 4.9g (Sat fat 2.1g)