Try this Pizza Puttanesca, a bold and savory pie topped with Fishwife Sardines, olives, capers, cherry tomatoes, and lemon zest. Made with homemade dough, it's the perfect blend of briny, spicy, and fresh flavors.
Fishwife Sardines
Try this Pizza Puttanesca, a bold and savory pie topped with Fishwife Sardines, olives, capers, cherry tomatoes, and lemon zest. Made with homemade dough, it's the perfect blend of briny, spicy, and fresh flavors.
Fishwife Sardines
- • 400g bread flour, plus more for dusting
- • 15g kosher salt
- • 4g dry active yeast
- • 50g white sugar
- • 275g luke warm water
- • Plenty of good olive oil for several moments in the recipe (about 1⁄4 cup)
- • 2 cups tomato puree
- • 10 whole garlic cloves, roasted
- • 10 cherry tomatoes, halved
- • 1⁄4 cup sliced black and Castelvetrano olives
- • 1 tablespoon capers
- • 1⁄4 cup loosely packed fresh parsley, finely chopped
- • 1 tin Fishwife Sardines
- • 1⁄4 cup loosely packed fresh basil, stemmed and tossed in olive oil
- • 3 squash blossoms, torn and tossed in olive oil
- • 2 teaspoon red pepper flakes
- • Zest from 1 lemon
- In a large bowl, sift flour with other dry ingredients before pouring water over the mixture and working with your hands until a sticky dough forms. Drizzle about two tablespoons of olive oil alongside the walls of the bowl and move your dough around until the ball of dough is coated in oil. Seal the bowl with plastic wrap as well as place a clean, dry towel over the bowl and allow your dough to rise overnight (or a minimum of six hours).
- After this time preheat your oven to 550° and dust a work surface with remaining flour and knead gently for about three minutes before splitting the dough in two. Coat the bottom of a cast iron skillet with olive oil and let one half of your dough rise once more, covered, for about an hour before pressing the dough with your fingers so it evenly covers the skillet’s surface.
- Over the sauce, evenly distribute half of the tomato sauce, garlic cloves, cherry tomatoes, olives, capers and parsley. Bake in the oven for ten minutes before removing and scattering the remaining toppings over the pizza before baking for a final five minutes. Remove from the oven, and allow to cool for five minutes before serving. Repeat to make a second pizza.
Fishwife Sardines
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