TUNA, CAPSICUM AND SUN-DRIED TOMATO PIZZA

There was a time in the 80s when there was a plague of sun-dried tomatoes. They were everywhere - on pasta, on pizza, in sandwiches and wraps, in pastes, in eardrums, in artwork, on military service, cricket fields, student protests ... and then we fell out of love with them. A shame, because when they're good they are very very good. But when they are bad, they are in supermarkets - usually overpowered by dried herbs (like a Subway store). I used a small amount of sun-dried tomatoes (1 1/2 per small pizza), along with yellowfin tuna, ripe red capsicum, baby capers and home-made tomato passato and pizza dough. That's it. Everything but the tuna and capers went into the oven from the start. The fish and capers were added 2 minutes from the end, just long enough to heat through.

TUNA, CAPSICUM AND SUN-DRIED TOMATO PIZZA