Sardine and Olive Flatbread

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Sardine and Olive Flatbread
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 55 min.
Ready in

Ingredients

for
4
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)
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)
How healthy are the main ingredients?
Mozzarellatomatoolive oilsaltolive oilSardine

Preparation steps

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.