From the Pantry: Tuna, White Bean and Olive Flatbread Pitas

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One 15-ounce can white beans, strained and rinsed

6 sun-dried tomatoes

4 tablespoons extra-virgin olive oil, plus more for brushing and drizzling

1 tablespoon white vinegar

1/2 teaspoon granulated garlic

Kosher salt

One 5-ounce can tuna packed in water or oil, strained

1/2 cup pitted black and green olives, roughly chopped 

1/2 cup pitted black and green olives, roughly chopped

1/2 cup chopped jarred roasted red peppers

Pinch crushed red pepper flakes

Freshly ground black pepper

4 pitas