Gluten-free sardine and onion mini pizzas
Ingredients
- For the topping
- 3tbsp olive oil
- 4 large or 8 medium onions, peeled and thinly sliced
- For the topping
- 6 sardines in olive oil (1½ x 120g (4oz) tins)
- juice 1 small lemon
- sea salt
- freshly ground black pepper
- For the base
- 225g (8oz) Doves Farm gluten and wheat-free plain white-bread flour
- pinch salt
- 1tsp caster sugar
- 1tsp quick yeast
- 160ml (5floz) warm milk
- ½tsp vinegar
- 1 egg
- 3tbsp sunflower oil
Each serving contains 270 calories, 5g sugar, 14g fat, 2.5g saturates and 0.8g salt.
Method
Heat the oil in a wide pan and add the onions. Cook gently for 5 minutes uncovered then cover the pan and sweat for 25-30 minutes or until the onions are quite soft and slightly caramelised.
In a large bowl mix the flour, salt, yeast and sugar in a bowl. Beat in the milk, vinegar and egg and then, gradually, the oil. It should form a sticky dough. Cut the dough into large walnut size pieces and then press each flat with your hands on a baking tray. Spread the onions over the pizza base. Drain the sardines and mash them roughly with a fork, then spread them over the onions. Squeeze over the lemon juice and grate over some salt and lots of black pepper. Cover with the topping then cover lightly with clingfilm and leave in a warm place for an hour to rise.
Heat the oven to gas 5, 190°C, fan 170°C. Bake for 20-35 minutes, or until the pizzas are sizzling.
You can also try our
Gluten-free margherita mini pizza.
http://bit.ly/KSu6fq