Whole wheat bread pizza with Beemster 30+ Old

Brunch/Lunch dish. 4 persons. Preparation 10 min. + 15 min. oven time

Ingredients

• 1 large ripe vine tomato
• 1 small red onion
• 1 can of tuna on water (approx. 150 g)
• 1½ tbsp olive oil
• 1 tbsp capers
• 2 tbsp tomato paste
• 4 slices of whole wheat sourdough bread
• 4 slices Beemster 30+ Old
• 15 g arugula

Kitchen Stuff

• Baking brush
• Baking paper

Prepare

1. Heat the oven to 180°C. Cut the tomato into 4 slices. Cut the onion into as thin rings as possible. Drain the tuna well and mix in a small bowl with the onion, ½ tsp olive oil and capers. Season to taste with salt and pepper.
2. Stir the tomato puree with ½ tsp caper juice and season with salt. Brush the bread on both sides with the remaining olive oil. Place on a baking sheet lined with baking paper and bake in the center of the oven in about 4 min. until golden brown and slightly crispy.
3. Remove the bread from the oven, but leave the oven on. Spread the tomato paste over 1 side of the slices. Top with the cheese slices, making sure the slices don't hang over the edges too much. Spread the tomato slices and then the tuna mixture on top. Bake the slices in the center of the oven until the cheese is melted, this takes about 8 min.
4. Meanwhile, mix the arugula with ½ tsp caper juice and sprinkle with pepper. Divide the arugula salad among the whole-wheat bread pizzas and serve immediately.

Preparation tip

Use Beemster 30+ Jong Belegen if you want an extra melt-in-your-mouth effect. Would you rather make a veggie bread pizza? Replace the tuna with vegetable tuna.

Curious about other recipes with Beemster 30+ cheese? Take a look at our recipe page.
Here read more about our Beemster 30+ Old.