Pizza Marinara with Tuna and Capers

• 1 (14-ounce) can tomatoes, finely chopped and drained in a strainer for 1 hour, or 3/4 cup fresh tomato sauce (page 000)
• 2 garlic cloves, minced (1 if using fresh tomato sauce, which is already seasoned)
• Salt to taste
• 1 can olive oil-packed light (not albacore) tuna
• 1 12- to 14-inch pizza crust
• 1 teaspoon thyme leaves, chopped
• 1 teaspoon minced fresh rosemary
• Hot red pepper flakes
• 1 tablespoon capers, drained and rinsed thoroughly with cold water
• 1/2 sweet red pepper, cut in thin strips
• 1 tablespoon extra virgin olive oil

1. Place a pizza stone, if you have one, on the middle rack of the oven.
2. Preheat the oven to 450.
3. If using drained canned tomatoes, season with half the garlic and salt to taste.
4. Break up the tuna in a bowl with a fork and add the remaining garlic and half the thyme and rosemary.
5. Spread the tomatoes or tomato sauce over the pizza.
6. Distribute the tuna over the tomato sauce.
7. Sprinkle on the remaining thyme and rosemary, the pepper flakes, capers, and strips of sweet red pepper.
8. Drizzle on the olive oil.
9. Place the pizza pan on the stone in the hot oven.
10. Bake 10 to 15 minutes, until the crust is brown.
11. Remove from the heat, cut into wedges (I use kitchen scissors for this), and serve.

tomatoes, garlic, salt, olive oil, crust, thyme, fresh rosemary, red pepper, capers, sweet red pepper, extra virgin olive oil

Taken from cooking.nytimes.com/recipes/1016461 (may not work)