Sardine and Olive Flatbread

Name: Sardine and Olive Flatbread
Total time: 1 h 55 min
Yield: 4
Ingredients: 2 tablespoons Fresh yeast; 1 teaspoon Dried yeast; 2.333 cups All purpose flour; 3 tablespoons olive oil; 1 teaspoon salt; olive oil (for greasing the baking trays); 2 cups canned tomatoes (chopped); 1 cup Parma ham (roughly chopped); 1.667 cups fresh Mozzarella (diced); 1 chile pepper (finely chopped); 1 tablespoon Caper; 20 Sardine; 20 black Olives (pitted if desired); olive oil; parsley (to garnish)

Average: 0 (0 votes)

(0 votes)

Rate recipe

Save

Difficulty:

easy

Difficulty

Preparation:

30 min.

Preparation

ready in 1 hr 55 min.

Ready in

How healthy are the main ingredients?

parsley

Ingredients

for

servings

For the yeast dough: 2 tablespoons
Fresh yeast; 1 teaspoon
Dried yeast; 2.333 cups
All purpose flour; 3 tablespoons
olive oil; 1 teaspoon
salt; olive oil (for greasing the baking trays)

For the topping: 2 cups
canned tomatoes (chopped); 1 cup
Parma ham (roughly chopped); 1 ⅔ cups
fresh Mozzarella (diced); 1
chile pepper (finely chopped); 1 tablespoon
Caper; 20
Sardine; 20
black Olives (pitted if desired); olive oil; parsley (to garnish)

print shopping list

Preparation steps

Mix the yeast with 175 ml lukewarm water and a pinch of sugar. Add the flour, olive oil and salt and knead into a smooth dough. Cover and leave to rise in a warm place for around 1 hour.

Heat the oven to 240°C (220°C in a fan oven), 475°F, gas 9.

Shape the dough into 4 balls and roll out on a floured work surface into round pizzas and place on 4 greased baking trays.

Spread the tinned tomatoes on top leaving 1 cm of the edge free. Season with salt and ground black pepper.

Place the ham on top, then add the cheese. Sprinkle the pizzas with the chilli and top with the capers, sardines and olives. Drizzle with a little oil and bake for 25 minutes until golden brown. Serve garnished with parsley.