Onions and Sardines Pizza Topping

Onions and Sardines Pizza Topping
Prep time
Cook time
Total time
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.
  • 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
  1. 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.
  2. 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.
  3. Bake for 15 minutes in a hot oven.
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

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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