Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------------PASTRY--------------------------------
2 tb + 1 ts butter; softened 1/4 ts Dried basil;
2 c Self-Raising flour; 1 ts Dried oregano;
1 ts Baking powder; 1/2 c Cheddar cheese; grated
1 ts Salt; 5/8 c Milk;
1/4 ts Freshly ground black pepper

--------------------------FILLING-------------------------------
7 1/2 oz (1 cn) tuna; drained flaked 1/4 ts Black pepper;
14 oz (1 Cn) tomatoes; peeled 2 c Cheddar cheese; grated
-canned/drained/sliced 10 Stuffed olives;
1/2 ts Dried oregano

(1) Preheat the oven to hot 425 F. Using teaspoon of butter grease a
large baking sheet. Set aside.

(2) Sift flour, baking powder, salt and pepper into a large mixing
bowl. Stir in the basil and oregano. Using your fingers rub the
remaining butter into the flour until the mixture resembles coarse
bread crumbs. Stir in the cheese and add enough milk to form a soft
dough. Turn the dough out on to a lightly floured board and knead it
lightly. Roll the dough out a 10 to 12 inch circle. Using the
rolling pin, lift the dough on to the prepared baking sheet.

(3) To prepare the filling, cover the centre of the dough circle
with the tuna. Arrange the tomato slices around the edge. Sprinkle
over the oregano, salt, pepper and the cheese. Arrange the olives on
top.

(4) Place the baking sheet in the centre of the dough and bake for
30 to 35 minutes; or until the cheese has melted and the pastry is
cooked through.

(5) Remove the baking sheet from the oven. Using a fish slice or
palette knife, transfer the pizza to a warmed serving dish. Cut the
pizza into wedges and serve immediately.

A pizza made with a cheese flavored scone base, and filled with
olives and tuna fish. Olive pizza is delicious cut into wedges and
served for lunch or a light supper dish.

Source: The Encyclopedia of World Cooking; Supercook, Part 57 Brought
to you and yours via Nancy O'Brion and her Meal-Master.
Submitted By NANCY O'BRION On 02-03-95

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