Sardine and Tomato Pizza

Ingredients

• 15 g fresh yeast
• 200 g Flour
• 0.5 tsp Salt
• 1 tbsp Olive Oil
• 450 g tomatoes
• 2 shallots
• 1 Garlic clove
• 2 tbsp olive oil
• 1 tbsp Tomato Paste
• 3 tbsp fresh oregano
• 1 pinch sugar
• 1 splash white wine vinegar
• 150 g yellow bell peppers
• 150 g red bell peppers
• 4 mild pickled pepperoni slices
• 5 sardine fillets (canned), in oil
• 1 tomato slice (for garnish)

Instructions

1. 1.

   Crush the fresh yeast and mix with 2 tbsp lukewarm water until smooth. Combine flour and salt, place in a bowl, make a well in the center, pour in the yeast mixture, dust with a little flour, cover and let rise for 15 minutes. Then knead with 80-100 ml lukewarm water into a supple dough, cover with a cloth and leave to rise at a warm spot until doubled in volume, about an hour.

2. 2.

   Meanwhile wash the tomatoes, score their skins crosswise and blanch them in boiling water. Peel, remove seeds and finely dice the flesh. Dice the shallots and garlic. Heat 1 tbsp olive oil in a small pot, sauté the shallots and garlic until translucent, add tomato paste and toast briefly, then add tomatoes and simmer for 10 minutes. Finely chop 2 tbsp oregano. Season the sauce with sugar, vinegar, salt, pepper and oregano.

3. 3.

   Wash the bell peppers, halve them, remove seeds and dice finely. Slice the pickled pepperoni or leave whole if desired.

4. 4.

   Knead the dough again vigorously, incorporating the remaining olive oil.

5. 5.

   Preheat the oven to 180 °C fan‑forced, line a baking tray with parchment paper.

6. 6.

   Roll out the dough on a lightly floured surface into a round pizza about 20–25 cm in diameter and place it on the tray. Spread the sauce over the base leaving a rim, scatter diced bell peppers and pepperoni, top with sardine fillets and garnish with a tomato slice. Drizzle with remaining olive oil and let rise for another 15 minutes. Bake in the preheated oven for 20–25 minutes. If desired, switch to conventional heat in the last 5 minutes for extra crispness. Sprinkle with leftover oregano before serving.