Ingredients

The following ingredients have 2 Servings
  • 1 tsp Dried yeast
  • 1.333 cups flour
  • 0.5 tsp salt
  • 1 Tbsp olive oil
  • 1 Tbsp olive oil
  • 2 shallots (finely chopped)
  • 1 garlic clove (finely chopped)
  • 1 Tbsp tomato puree
  • 3 cups tomatoes (peeled and diced)
  • 1 pinch sugar
  • 1 dash white wine vinegar
  • 3 Tbsps fresh oregano (2 tbsp finely chopped)
  • 1 cup yellow peppers (diced)
  • 1 cup red peppers (diced)
  • 4 Jalapeño (sliced)
  • 5 canned Sardine (in oil)
  • 1 slice tomatoes (to garnish)

Instruction

  • Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and line a baking tray with greaseproof paper.
  • Mix the yeast with 2 tbsp lukewarm water. Mix together the flour and salt and create a well in the middle. Pour the yeast into the well and sprinkle with a little of the flour. Cover at leave to rise for 15 minutes.
  • Then add 80-100 ml lukewarm water and knead to form and smooth dough. Cover with a towel and leave to rise in a warm place for an hour until the dough has doubled in size.
  • Heat the oil in a small pot and fry the shallots and the garlic. Add the tomato puree and stir well. Then add the tomatoes and simmer for 10 minutes.
  • Season the sauce with a pinch of sugar, vinegar, salt, ground black pepper and the chopped oregano.
  • Re-knead the dough adding the olive oil.
  • Roll out the dough on a floured work surface into a round pizza about 20-25 cm Ø and place on the baking tray.
  • Spread the sauce on top of the dough leaving a crust around the edge. Place the peppers and jalapeños on top and then add the sardines and garnish with a slice of tomato.
  • Bake for 20-25 minutes and serve sprinkled with the remaining oregano.