Preheat the oven to 200 °C (180 °C fan) and squeeze the tuna thoroughly in a fine sieve so the base will be firm later.
Mix the tuna with the eggs and oregano in a bowl to make a compact mixture.
Spread the mixture thinly on baking paper and bake the base at 200 °C for 12–15 min, until stable and lightly golden brown.
Spread the pre-baked base with the soured cream and top with the artichoke hearts and olives.
Bake the pizza at 200 °C for another 5–8 min, until the topping is hot and the edge has taken on some colour.
Take the pizza out of the oven, leave it to rest briefly, then cut it into slices.
Good to know
When it needs to be quick but you still want something savoury, this pizza is a good pick. The base needs no flour and still stays pleasantly moist.
Swaps
Soured cream → Greek yoghurt (more protein, a little less rich) | Tuna → tinned salmon (more omega-3 fatty acids) | Artichoke hearts → courgette (milder, high in water) | Olives → capers (punchier flavour, usually a little less fat)
Allergens
Contains fish, egg and milk. Generally suitable for children if the olives are cut small; during pregnancy, tuna is best eaten only occasionally because of its mercury content.
