Pizza marinara with tuna and capers

This pizza is a slice of southern Italy. Be careful with the hot red pepper flakes — just a light sprinkle is enough to give the pizza a little heat. 1 14-oz. can tomatoes, finely chopped and drained in a strainer for one hour; or 3/4 cup fresh tomato sauce 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 (To make your own dough, try this recipe.) 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. Preheat the oven to 450 degrees. 2. If using drained canned tomatoes, season with half the garlic and salt to taste. 3. Break up the tuna in a bowl with a fork. Add the remaining garlic and half of the thyme and rosemary. 4. Spread the tomatoes or tomato sauce over the pizza. Distribute the tuna over the tomato sauce. Sprinkle on the remaining thyme and rosemary, the pepper flakes, capers and strips of sweet red pepper. Drizzle on the olive oil. 5. Place the pizza pan on the stone in the hot oven. Bake 10 to 15 minutes, until the crust is brown. Remove from the heat, cut into wedges (I use kitchen scissors for this) and serve. Yield: Makes one 12- to 14-inch pizza. Advance preparation: The dough for the pizza can be frozen and taken directly from the freezer for topping. The tomato sauce will keep for three or four days in the refrigerator and freezes well.