375 g (13oz) strong white bread flour, plus extra to dust
1 tsp. fast-action dried yeast
1/2 tsp caster sugar
75 g (3oz) tomato purée
1tsp extra virgin olive oil, plus extra to drizzle
1 tsp. dried oregano, plus extra to sprinkle
1 garlic clove, crushed
120 g tin sardines in sunflower oil, drained
1 small courgette, sliced into thin rounds
25 g (1oz) capers, drained and rinsed
70 g bag rocket
Directions
Step 1
Put the flour, yeast, sugar and ½tsp salt into a large bowl. Mix in 250ml (9fl oz) warm water to make a soft, not sticky, dough (add more flour/water if needed). Tip on to a surface dusted with flour and knead for 5min. Form into a ball, put in bowl, cover with clingfilm and leave to rise for 15min.
Step 2
In a small bowl, stir together the tomato purée, oil, oregano, garlic, 1½tbsp water and plenty of seasoning. Set aside.
Step 3
Preheat oven to 220°C (200°C fan) mark 7. Divide dough into four and roll out each into a circle about 20.5cm (8in) in diameter. Transfer to two large baking sheets.
Step 4
Spread a quarter of the tomato sauce on each base. If necessary, remove the backbone from the sardines, flaking them as you go, then top each base with a quarter of the fish, courgettes and capers.
Step 5
Cook in the oven for 15min or until golden and cooked through. Garnish with rocket, drizzle over a little oil and serve immediately.
Per Serving:
Calories: 408
Fibre: 4 g
Total carbs: 75 g
Sugars: 5 g
Total fat: 6 g
Saturated fat: 1 g
Protein: 18 g
50+ delicious and fresh courgette recipes to try now
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
