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)

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Recipe author: EAT SMARTER

My cookbook

30 min.

Preparation

1 hr 55 min.

Ready in

easy

Difficulty

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Ingredients

for 4 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)

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Preparation steps

Step 1/5

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.

Step 2/5

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

Step 3/5

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

Step 4/5

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

Step 5/5

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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