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🍕 Crispy Pizza with Oven Tomatoes, Sardines, and Capers

561 kcal · 30 min · 4 servings

Ingredients

• 500 g tomatoes
• olive oil
• 1 clove of garlic
• sea salt
• pepper (from the mill)
• 150 g sardine fillet (ready for the kitchen)
• 80 g capers (with stems)
• lemon juice (for drizzling)
• 0.5 cube fresh yeast (21 g)
• 200 g whole wheat flour
• 200 g wheat flour
• 1 tsp salt
• 3 tbsp olive oil
• flour (for the work surface)

Instructions

1. 1. Wash the tomatoes thoroughly.
2. 2. Halve the tomatoes and remove the stem ends and seeds.
3. 3. Halve the garlic clove.
4. 4. Rub a baking sheet vigorously with the cut side of the garlic clove.
5. 5. Then brush the baking sheet with olive oil.
6. 6. Arrange the tomato halves flat on the tray.
7. 7. Season the tomatoes with salt and pepper.
8. 8. Drizzle the tomatoes with a little olive oil.
9. 9. Slide the tray onto the middle rack in the oven.
10. 10. Roast the tomatoes at 200 °C fan-forced for about 1 hour.
11. 11. Remove the tray from the oven and set the tomatoes aside.
12. 12. Stir the yeast into approx. 200 ml of lukewarm water until smooth.
13. 13. Mix the flour with the salt in a bowl.
14. 14. Make a well in the center of the flour mixture.
15. 15. Pour the yeast water and the oil into the well.
16. 16. Knead the ingredients by hand or with a dough hook until you have a smooth dough.
17. 17. Work the dough vigorously on a floured surface for approx. 10 minutes.
18. 18. Let the dough rise, covered, in a warm place for approx. 1 hour.
19. 19. Preheat the oven to 240 °C top and bottom heat.
20. 20. Break the sardines into bite-sized pieces.
21. 21. Season the sardine pieces with salt and pepper.
22. 22. Drizzle the sardines with lemon juice.
23. 23. Drain the capers.
24. 24. Knead the risen dough briefly on a floured surface again.
25. 25. Divide the dough into 4 equal portions.
26. 26. Roll each portion into an oval flatbread.
27. 27. Place the dough flatbreads on a baking sheet lined with baking paper.
28. 28. Bake the flatbreads in the preheated oven on the lower rack for 10 minutes.
29. 29. Remove the flatbreads from the oven.
30. 30. Top the flatbreads with the oven tomatoes, sardine pieces, and capers.
31. 31. Bake the topped pizzas in the hot oven for a further 5 minutes.
32. 32. Remove the pizzas from the oven and let them cool down slightly.

Nutrition per serving

• kcal: 561
• Protein: 22 g · Fett/Fat: 19 g · Carbs: 75 g