(13oz) strong white bread flour, plus extra to dust
1tsp.
fast-action dried yeast
½ tsp caster sugar
75g
(3oz) tomato purée
1tsp extra virgin olive oil, plus extra to drizzle
1tsp.
dried oregano, plus extra to sprinkle
1
garlic clove, crushed
120g
tin sardines in sunflower oil, drained
1
small courgette, sliced into thin rounds
25g
(1oz) capers, drained and rinsed
70g
bag rocket
Directions
Step 1
Put the flour, yeast, sugar and ½tsp salt into a large bowl. Mix in 250ml (9fl oz) warm water to make a soft, not sticky, dough (add more flour/water if needed). Tip on to a surface dusted with flour and knead for 5min. Form into a ball, put in bowl, cover with clingfilm and leave to rise for 15min.
Step 2
In a small bowl, stir together the tomato purée, oil, oregano, garlic, 1½tbsp water and plenty of seasoning. Set aside.
Step 3
Preheat oven to 220°C (200°C fan) mark 7. Divide dough into four and roll out each into a circle about 20.5cm (8in) in diameter. Transfer to two large baking sheets.
Step 4
Spread a quarter of the tomato sauce on each base. If necessary, remove the backbone from the sardines, flaking them as you go, then top each base with a quarter of the fish, courgettes and capers.
Step 5
Cook in the oven for 15min or until golden and cooked through. Garnish with rocket, drizzle over a little oil and serve immediately.
Per Serving:
Calories: 408
Fibre: 4 g
Total carbs: 75 g
Sugars: 5 g
Total fat: 6 g
Saturated fat: 1 g
Protein: 18 g
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A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
