White Pizza with Sardines
By cserumga
Per serving: 226 cal, 9g protein, 27g carb, 9g total fat, 21mg chol, 426mg sodium, 1g fiber
- 8
Ingredients
- Dough
- 1 tsp active dry yeast
- 3/4 cup warm water
- 1 1/2 - 2 cups all-purpose flour
- 1 1/2 tsp coarse salt
- 1 Tbsp extra virgin olive oil
- Topping
- 2 Tbsp extra virgin olive oil
- 2 or 3 cloves garlic, minced
- 1 Tbsp chopped fresh oregano, or 1 tsp dried oregano
- 1 tsp grated lemon zest
- 1/2 red onion, sliced into thin rings
- 1 tin (3 3/4 oz) sardines, drained and cut into 1-inch pieces
- 1/3 cup grated Parmesan cheese
- 2 Tbsp chopped fresh flat-leaf parsley
- fresh ground black pepper to taste
Preparation
Step 1
1. To make the dough, in a large bowl, sprinkle the yeast over te warm water. Using a wooden spoon, stir in 1 1/2 cups of the flour, the coarse salt, and the olive oil. When the dough becomes too stiff to stir, transfer it to a floured work surface and knead until smooth and elastic, 6-10 minutes, adding up to 1/2 cup more flour as needed to reduce the stickiness. (alternatively, use a stand mixer, stirring with a spoon as directed, then kneading on low speed with a dough hook). Form the dough into a ball and place into an oiled bowl. Turn the ball to coat on all sides with the oil, then cover the bowl with plastic wrap and let stand until the dough is doubled in size, 2-2 1/2 hours.
2. Meanwhile, begin making the topping; in a small bowl, stir together the olive oil, oregano, and lemon zest. Let stand for 2 hours.
3. If you have a pizze stone, put it on the bottom rack in the oven. Preheat the oven to 475F. Allow the pizza stone to hear for at least 45 minutes before baking.
4. Punch doen the dough in the bowl and let it rest for 30 minutes. Then turn it out onto a well-floured work surface and roll it out into a round 12-14 inches in diameter and about 1/4 inch thick. Do not make a lip on the pizza. Let it rest for 15 minutes.
5. Transfer the round to a baker's peel, or rimless baking sheet if using a pizza stone. Brush the olive oil mixture over the dough. Scatter the onion rings and sardine pieces evenly on the top, then sprinkle with the cheese. Slide the pizza onto the stone, if using, or place the baking sheet on the bottom rack of the oven. Bake the pizza until the bottom of the crust is brown, about 12 minutes. Remove from the oven and top with the parsley and pepper. Serve hot.