Sardine, Olive & Cherry Tomato Pizza

Ingredients

300gm Port Lincoln Sardine Fillets

Olive Oil

150gm Mozzarella Cheese

1 Punnet of Cherry Tomatoes

½ Cup Pitted Kalamata Olives

Fresh Parsley or Oregano Leaves

Pizza Sauce

1 (400gm) Can Crushed Tomatoes

2 Cloves Garlic, finely Chopped

1 tbls Finely Chopped Italian Parsley

1 tbls Finely Chopped Oregano

1 tbls Tomato Paste

1 tsp Olive Oil

Sea Salt

Cracked Black Pepper

Pizza Dough

1 + ½ Cups Plain Flour

1 tsp Dried Yeast

1 tsp Sugar

½ tsp Sea Salt

½ Cup Warm Water

Method

To prepare the pizza dough, combine the warm water, sugar and yeast in a jug, stir and set aside in a warm place until bubbles form.

In a food mixer (using the dough hook) place the flour and sea salt, mixing slowly, add the water and yeast mix, mix until the dough has come together. Cover with a damp tea towel, set aside for 30 minutes or until the dough has doubled in size. Once proved remove from bowl, portion into two pieces, roll out on a floured board.

To make the pizza sauce, in a bowl place the crushed tomatoes and tomato paste, mix well until combined, add the fresh herbs, garlic, olive oil and season with sea salt and black pepper.

Cook the sardines, heat a large fry pan over a medium heat, pat the sardine fillets dry.

Drizzle with olive oil and season with sea salt and cracked black pepper, once the pan is hot cook the sardines by placing them flesh side down in the pan, cook for 1-2 minutes, turn the fillets over gently and cook for a further 1-2 minutes.

Spoon a little of the tomato sauce onto the bases, top with sliced or grated mozzarella, arrange the sardines, cherry tomatoes and olives on the pizzas. Cook in a pizza oven or on a pizza stone in the oven at 200℃ or until the bases are golden brown and the toppings cooked.

To serve, sprinkle over the parsley or oregano leaves, grind over some black pepper.

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