Sardine and Olive Flatbread
ready in 1 hr 55 min.
- For the yeast dough
- 2 tablespoons 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)
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.