Sardine and olive flatbread


Sardine and olive flatbread


Preparation:30 min
Ready in:115 min


For servings

For the yeast dough
2 tablespoonsFresh yeast
1 teaspoonDried yeast
2 ⅓ cupsAll purpose flour
3 tablespoonsolive oil
1 teaspoonsalt
3 tablespoonsolive oil
For the topping
2 cupscanned tomatoes chopped
1 cupParma ham roughly chopped
1 ⅔ cupsfresh Mozzarella diced
1chile peppers finely chopped
1 tablespoonCaper
20black Olives pitted if desired
3 tablespoonsolive oil
parsley to garnish


1 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.
2 Heat the oven to 240°C (220°C in a fan oven), 475°F, gas 9.
3 Shape the dough into 4 balls and roll out on a floured work surface into round pizzas and place on 4 greased baking trays.
4 Spread the tinned tomatoes on top leaving 1 cm of the edge free. Season with salt and ground black pepper.
5 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.


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