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.

ONIONS AND SARDINES
Wheat, gluten, corn, soya, dairy, nightshade & nut free
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.

3 tbsp 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

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.

SERVES 6 - PER PORTION
163cals - 9g protein
11g total fat - 1.7g sat / 1g mono / 0.3g poly
13g carbohydrate of which 5.3g sugar
1.8g fibre - 139mg sodium / 0.33g salt
183mg calcium
GOOD SOURCE OF: Vitamin B6, B12 & calcium

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