Michelle's FreeFrom sardine and anchovy pizza topping
Corn, dairy, egg, gluten, lactose, nightshade, nut, soya and wheat free
A good pizza topping for anyone who is intolerant to tomatoes or nightshades.
2 tbsp olive oil
25g / 1oz canned anchovies, chopped small
6 medium red onions, peeled and sliced moderately thickly
4–6 largish field mushrooms, wiped and sliced
120g / 4oz can sardines
freshly ground black pepper
Heat the oil, plus the oil from the tin of anchovies, in a wide pan and add the onion and anchovies. Fry gently for 5 minutes or until the onions are starting to soften, then add the mushrooms. Continue to cook for a further 5–10 minutes or until the onions are very soft an the mushrooms quite cooked. Season with black pepper – you should not need any extra salt because of the anchovies.
Spread the mixture over the pizza base then arrange the sardines on the top, pressing them well down into the onion.
Bake in a hot oven for 10 minutes then grate over more black pepper and sprinkly over the lemon juice.
Enough or 1 large pizza serving 1 teenager, 2 children or 4 adults!
Calories 739 Kcals
40g Fat (7g Sat fat, 23g mono, 9g poly)
48g Carbohydrate of which 34g Sugar
9g Fibre, 1546g Sodium, 3.9g salt
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