EVERYONE loves a pizza and these flatbreads are pretty similar. Sardines work well, but herrings or mackerel are good too.
8 sardines, scaled, gutted and filleted
A little light olive oil, for oiling and drizzling
Sea salt and freshly ground black pepper
For the flatbread dough:
250g self-raising flour, extra to dust
2 tsp sea salt
250g full-fat Greek yoghurt
1 tbsp chopped rosemary leaves
2 tbsp Davidstow Cheddar, grated
1 garlic clove
For the topping:
50ml olive oil
50g unsalted butter
4 banana shallots, peeled and sliced
2 red peppers, peeled, deseeded and sliced
2 garlic cloves, peeled and sliced
1 tender rosemary sprig, leaves picked and chopped
75ml red wine vinegar
50g caster sugar
1 tbsp small capers in brine, drained and rinsed
- Place all flatbread dough ingredients in a bowl and mix until a dough forms. Turn out on lightly floured surface, knead for 2 mins. Cover with damp cloth and set aside.
2. For the topping, heat a pan, add olive oil and butter. Add shallots, peppers, garlic and rosemary. Stir until the veg soften. Lower heat and cook for 5 mins.
3. Add wine vinegar and sugar and cook until the vinegar has reduced, add capers, season with salt and pepper. Tip mix on to tray and set aside.
4. Preheat your oven to 220°C/Fan 205°C/Gas 7 and oil two large baking sheets with olive oil. Divide dough into 4 portions and shape into balls. Roll out each one to a round or oval, the thickness of a £1 coin. Lift on to the oiled trays.
5. Stir shredded basil through shallot mix, then divide between the dough bases. Bake for 10 mins.
6. Oil and season sardine fillets. Take the flatbreads from the oven and lay 4 sardine fillets on top of each one. Return to oven and bake for another 8 mins.
7. Take the flatbreads from oven, drizzle with oil, serve.
Recipe from Everyday Seafood by Nathan Outlaw (Quadrille £20)