|Perhaps the sardines should be flipped over for visual appeal ? Oh well!|
I felt the urge to eat something Mediterranean and thought this is nearest to sea and sunshine. The fennel perks up the dish but I guess parsley or any of your favorite garden herb will do the magic as well. Might as well, since I am going to prune back the fennel which is overtaking the garden anyway.
I chose to use less cheese topping for this pizza because I wanted the onion to caramelize and tomato to dry out a little. This helps the pizza from getting too soggy.
If sardines is not your thing, smoked salmon will be a great substitute.
Pizza base :
1/2 Tbsp fine sugar
1 teaspoon dried instant yeast ( 7 g )
110 ml water
225g bread flour
Pinch of salt
2 Tbsp olive oil
Pizza sauce, about 4 Tbsp
1 can sardines
1 onion, thinly sliced
1/2 cup cherry tomatoes , halved
1 cup pizza cheese
Fennel as garnish
Combine dough ingredients in a bread machine. Set to 'dough cycle', 1.5 hr.
Preheat the oven to 220C.
On a floured worktop, flatten and shape the dough.
Spread sauce, distribute sardines , onion.
Sprinkle cheese , followed by tomatoes.
Bake in a preheated oven at 220C for 12 minutes.
Garnish with fennel.