|Hot roll mix||16 Ounce (1 Package)|
|Canned tuna chunks||14 Ounce (Two 7 Ounce Each Cans)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), crushed|
|Pitted ripe olives||3|
|Tomato sauce||2 Can (20 oz)|
|Crumbled dried oregano||1 Teaspoon|
|Mozzarella cheese||1⁄2 Pound, sliced|
Prepare hot-roll mix according to directions on package.
Divide into two parts.
Roll each portion into a large round about 1/4 inch thick.
Put on greased cookie sheet or two 12-inch pizza pans.
Drain tuna, reserving liquid.
Combine 3 tablespoons olive oil and the garlic, and paint surface of dough liberally.
Separate tuna chunks, and divide between the two pizzas, arranging so that the surfaces are fairly well covered.
Arrange olives in spaces left.
Combine oil drained from tuna, any garlic oil remaining, tomato sauce, oregano, and salt and pepper to taste, and spread over tuna.
Divide Mozzarella cheese between the two, paint tops with remaining 1 tablespoon olive oil, and bake in preheated hot oven (425° F.) for 20 minutes, or until nicely browned around the edges.
Makes 6 to 12 servings.