Styles: Che Pizza!

Last week’s theme was flowers (and who says I can’t start the week on a Thursday?!), featuring my #ThirstyThursday flowers, the Chinese wisdom in blossoming flowers for #SensibleSunday, and my ode to friendship through flowers in my #TuesdayTitbit.

Moving on from Tuesday’s herbs, today I thought I’d share my love of cooking and baking, which I love even more when I have help in the kitchen and people to share it with.

The recipe I share below came about from a desperate search for something different to make at a time when I’m feeling like I have to pinch pennies much harder than I have done. As a 32 year old, I’m looking to afford my own place (with my fiancé, of course) and pay for a wedding; neither of these things are cheap, so in order to get closer to it, I’ve sworn off most public transport (as it’s bitterly expensive in London) and all takeaways, and cut ‘eating out’ to once a week maximum (and preferably not at all).

This act alone is saving me hundreds of pounds a month extra, but it literally comes at a cost of needing to find new creative recipes – and my fiancé and I are pescetarians, which means no meat. For me, that’s slightly harder still as I don’t eat cow’s cheeses, and he doesn’t eat eggs, so it can be quite limiting!

Anyway, here it is, a delicious pescetarian, cow’s-cheese-free pizza for your enjoyment that is quick and messy (‘che pizza‘ in Italian is like ‘che casino‘, meaning ‘what a mess’)!

Tuna Pescepizza (makes 2)


Time required: 15 mins’ prep, 20 mins’ Netflix’n’chill



375g (1.5 cups) brown flour (SR or plain, doesn’t matter)
225ml water
1 sachet instant yeast
2 tbsp olive oil
1 tbsp caster sugar
1 tsp salt
Additional flour to reduce stickiness


Tomato base:
Tomato paste
A glug of olive oil
A good squeeze of garlic paste
Scattering of mixed herbs
Few drops of worcestershire (Anchovy) sauce

Top top:
1.5 cans tuna
1 onion
0.5 diced red pepper (capsicum)
Generous handful smushed green olives
A pick of fresh basil
Chilli to taste (however you want it)
Manchego (grated); I would’ve used mozzarella bufala if I had it to hand)


Preheat oven to 190C fan.

Mix base ingredients in a bowl and divide into two balls. Work around the bowl to get everything together, adding extra flour until you can pick it up quite easily (but no more than that or it’ll be dry).

Use whatever tactic you like to get each ball into a flat shape and place on a round pizza baking tray. Adjust thickness to taste. Repeat for #2.

Mix all tomato base ingredients together in a small bowl and cover each pizza.

Scatter everything else on top (cheese last).

Bake for 20 minutes.



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