This recipe was created by chef Dick Mieli and published in the January 2008 issue of Foods Matter. Use it to top your favorite pizza crust (wheat-based or gluten-free) or give this whole wheat crust a try.
Author: Dick Mieli
Ingredients
3 tablespoons olive oil
4 large or 8 medium onions, peeled and sliced thinly
6 sardines tinned in olive oil (11/2 x 4oz tins)
juice 1 small lemon
sea salt and freshly ground black pepper
Instructions
Heat the oil in a wide pan and add the onions. Cook gently for 5 minutes uncovered then cover the pan and sweat for 25-30 minutes or until the onions are quite soft and slightly caramelised.
To cook spread the onions over the pizza base. Drain the sardines and mash them roughly with a fork, then spread them over the onions. Squeeze over the lemon juice and grate over some salt and lots of black pepper.
Bake for 15 minutes in a hot oven.
Notes
We have allowed for a thick layer of onions under the sardines; if you are less of an onion freak, reduce to three large onions
Nutrition Information
Serving size: Serves 6
Recipe by Go Dairy Free at https://www.godairyfree.org/?p=164082