If you have some canned sardines and onions at hand, then you should definitely make yourself the delicious Italian sardine pizza!
It’s one of the easiest and simplest pizza to make that you won’t need to buy it ever again.
It’s made of a homemade tomato sauce, topped with the heavenly, stretchy mozzarella cheese, some onions, and finally, the secret ingredient, sardines.
Some important tips:
- The key ingredient in this recipe is olive oil-dipped sardines. I don’t recommend making the pizza with the water-dipped ones. This will give a richer and better flavor.
- Choose the whole milk, low moisture, and whole, not shredded mozzarella cheese. You can also use cheddar, aged Havarti, or Provolone cheese.
- Red onions are usually sweeter and tend to caramelize easier than white ones. However, you can use any type you have.
- Pizza stone or pizza steel is recommended when baking the pizza, as they tend to spread the heat evenly. However, using a baking tray or iron skillet work fine as well.
- For crusty brown edges, make sure to make the edges thin when flattening the pizza dough. But make it a bit thicker if you want more fluffy and chewy edges.
- You can prepare the pizza dough in advance and store it in the refrigerator for 24 hours or the freezer for up to 3 months.
Best Homemade Italian Sardine Pizza
For the pizza dough
- 2 1/2 teaspoons of dried yeast (1 packet)
- 1 cup of warm water (105-110°F (40-43°C))
- 1 teaspoon of sugar
- 2 ½ cups of all-purpose flour
- ½ teaspoon of salt
- 1 tablespoon of olive oil
For the toppings
- 2 teaspoons of olive oil
- 1/3 cup of tomato soap
- 1 cup of mozzarella cheese
- 6-8 packs of sardines
- ¼ medium-sized red onion thin sliced
- Chopped parsley for toppings
- Activate the yeast by mixing the sugar, yeast, and warm water in a bowl. Let it sit for 5-10 minutes to make sure it’s active (it must form bubbles). Then add it to the flour, salt, and olive oil and mix together to form the dough.
- On a well-floured surface, transfer your dough and start kneading it till it’s soft and of a smooth consistency. It should take about 5 minutes of kneading.
- Transfer the dough to a bowl greased with oil. Cover the bowl with plastic wrap and let the dough rest in a warm place for at least 30 minutes or until the size is doubled.
- When the dough is doubled in size, start spreading it on a floured surface into a 12-inch circle. Put the dough on the pizza stone or the baking tray and poke a few holes with a fork.
- Slice your red onions into thin slices. Cut the mozzarella cheese into cubes.
- Start spreading your tomato sauce on the pizza after brushing a thin layer of olive oil on the surface. Spread the mozzarella cubes generously, and on top, add the fine slices of onions and sardines on top.
- Bake the pizza in a preheated oven at 450°F for 15 minutes until edges are crusty enough and the cheese melts.
- On a wooden cutting board, transfer your pizza, sprinkle on top the chopped parsley or basil. Slice and enjoy!
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