Sardine pizza that looks like pie: without dough, very practical

Sardine pizza that looks like pie: without dough, very practical


A sardine pizza pie or a pizza pie? You decide! The important thing is to try it: it’s easy and delicious and you don’t even need to knead it




A pizza that can be a cake or a cake that is pizza – with soft leavened dough, without kneading.

Recipe for 4 people.

Classic (no restrictions)

Preparation: 01:15

Interval: 00:35

TOOLS

1 cutting board(s), 1 milk jug(s), 1 bowl(s), 1 frying pan(es) or refractory mold(s), 1 frying pan(es)

EQUIPMENT

conventional

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Ingredients for pizza/cake (fermented soft dough):

– 1 cup(s) of warm milk

– 2 cups of wheat flour

– 1 tablespoon(s) of sugar

– 6 g of dry organic yeast

– Salt to taste

– 1 unit of eggs

– 2 tablespoons of oil + a little for greasing

TOPING SARDINE SAUCE Ingredients:

– 2 can(s) of sardines in oil, preserved

– 12 tablespoons of peeled tomatoes, with juice

– 1/2 cup(s) of water

– 6 pitted black olives, cut into slices. (or pitted green olives)

– 4 tablespoons of chopped onion.

– 4 clove(s) of garlic, minced.

– 60 ml of olive oil, for frying.

– parsley to taste, chopped

– Salt to taste

– pepper to taste

PREPARATION:

  1. Start by preparing the dough because it needs to rest to rise (see preparation).
  2. Set aside the other ingredients and utensils for the recipe.
  3. Open the can of sardines, drain the liquid. Remove the sardines from the tin, open them in half and with the help of a fork or tongs remove the central bone of the fish.
  4. Peel and chop the onion and garlic.
  5. Remove the stone from the olives and cut them into slices.
  6. Wash, dry and chop the parsley and set it aside on absorbent paper.
  7. Grease the mold or refractory with oil.

PREPARATION:

Pizza/Cake (fermented soft dough):

  1. Put the milk in a milk jug and heat it – don’t let it get too hot – keep it warm.
  2. Place all the dry ingredients for the dough (flour, sugar, dry yeast and salt) in a bowl and mix.
  3. Then add the hot milk, oil and egg(s).
  4. Mix very well until you obtain a smooth, homogeneous and slightly dense mixture.
  5. Place the dough in the greased or refractory pan, roll it out and level it.
  6. Cover with a clean cloth and leave to rest for at least 40 minutes.
  7. While the dough rests, return to the preliminary preparation (point 2).

Sardine sauce:

  1. In a deep skillet, over medium heat, sauté the onion and garlic in the olive oil until the onion is translucent.
  2. Add the peeled tomatoes with the juice and water (see quantities in the ingredients).
  3. Season with salt and pepper and brown quickly, stirring.
  4. Add the sardines and stir gently to combine: don’t let the sardines break down too much, they need to be large.
  5. Sauté for another 2 minutes to incorporate the flavors.
  6. Turn off the heat and add the olive slices and chopped parsley and mix.

Pizza or Sardine Pie:

  1. Preheat the oven to 200°C.
  2. After the dough has rested, spread the sauce evenly over the entire surface.
  3. Place in the preheated oven and cook for around 35-40 minutes or until the dough is cooked – check by placing a toothpick in the centre, if it comes out dry it is cooked.
  4. Turn off the oven.

FINALIZATION AND ASSEMBLY:

  1. It is used for pizza or sardine pie immediately into the mold or refractory.
  2. Cut into pieces and arrange on plates.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

Create your personalized menu for free on Bake and gourmet cakes.



Bake and gourmet cakes

Source: Terra

You may also like