1. Preheat your oven to 250°C on bake or convection mode with no fan force. If you are using a pizza stone, place it in now to preheat fully.
2. Dice heirloom, cherry, and beefsteak tomatoes. Quarter the cherry tomatoes and slice the heirlooms. Add them to a bowl with sliced red onion, anchovies, green olives, salt, and a generous amount of olive oil. Mix well and let it sit.
3. Open your Based Pizza base and top with sliced mozzarella. Bake for 5–6 minutes until the cheese melts and the crust is crisp.
4. When the base is done, flake Italian canned tuna into the tomato mix and toss gently to coat. Spoon the mix generously over the hot pizza. Add a few extra olives, fresh basil leaves, and another pour of olive oil.
   
   

• 1 Based Pizza sourdough base
• 100 g mozzarella, sliced
• 1 small heirloom tomato, sliced
• 6–8 cherry tomatoes, quartered
• ½ beefsteak tomato, diced
• ¼ small red onion, thinly sliced
• 3–4 anchovy fillets
• 1 small tin Italian tuna in oil (such as Sirena)
• 6–8 green olives, pitted
• 2 tbsp olive oil (plus extra for finishing)
• A few fresh basil leaves
• Salt, to taste