(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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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. 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. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
