Sardines are one of the top loves of my life. They’re quite stunning on top of this flatbread pizza, all dressed up with honey chèvre, capers, and arugula—my kind of flashy fish!
Makes 4 servings
1/4 cup + 2 tablespoons chèvre (goat cheese), divided
1 tablespoon honey
1 (4-ounce) can sardines in olive oil, drained or you can opt for 2 cups sauteed mushrooms
1 1/2 cups arugula
1/4 cup capers, drained
Pinch of sea salt
1 lb store-bought pizza dough
Preheat the oven to 375°F. Lightly grease a large baking sheet with 1 tablespoon of the olive oil.
Lightly flour your work surface. Using a rolling pin, shape the pizza dough into a rectangle large enough to reach all sides of the baking sheet. Lightly drizzle 1 tablespoon of olive oil over the pizza dough and sprinkle it with 1 tablespoon sea salt.
Pre-bake the pizza dough for 15 minutes, until the bottom of the crust is firm and golden brown. Remove from the oven and allow to cool for 10 minutes.
Meanwhile, prepare the pizza toppings. In a small mixing bowl, blend 1⁄4 cup of the chèvre with the honey until a smooth paste forms.
Once the crust is cool, spread the honey chèvre mix evenly over it. Arrange the sardines, arugula, and capers on top. Add small pats of the remaining 2 tablespoons chèvre.