A recipe for a small pizza with sardines and tomatoes for the aperitif or as a starter.
2 rolls of pizza dough
4 sprigs of thyme
2 tins of sardines
8 semi-dried cherry tomatoes
8 tablespoons of olive oil from the reserved harvest Italy.
Preheat your oven to 230°C. Cut 4 identical circles from each pizza dough "abaisse". Mix the sardines with a little olive oil to obtain a smooth dough. Spread a good layer on the dough rounds, then place all the pizzas on a baking sheet previously covered with a sheet of baking paper. Spread the slices of semi-dried tomatoes over the pizzettes. Sprinkle each pizzetta with olive oil, sprinkle the thyme sprigs, season with salt and pepper. Bake the pizzettas at 230°C for 15/20 minutes. When the dough is golden brown and the top is well done, let it cool and then eat warm or cold with a rocket salad.