Pizza integrale con sardine e bietola

Sardine & silverbeet wholemeal pizza

Preparation time: 20 minutes (+ 10 minutes draining time)

Cooking time: 32 minutes

Makes: two 30 cm (12 in) round pizzas (serves 4)

2½ tablespoons extra virgin olive oil

1 large brown onion, finely chopped

5 garlic cloves, thinly sliced

1 bunch silverbeet (Swiss chard), stems removed, leaves washed, dried, roughly chopped

120 g (4¼ oz/²/₃ cup) raisins, roughly chopped

150 g (5½ oz/1½ cups) finely grated parmesan cheese

large pinch of chilli flakes, or to taste

1 quantity wholemeal pizza dough

210 g (7 oz) tinned sardines in oil, drained, halved lengthways

finely grated parmesan cheese (optional), to serve

Heat the oil in a large saucepan over medium–high heat. Cook the onion for 6–8 minutes, or until soft and starting to colour. Add the garlic and cook for 30 seconds or until aromatic. Add the silverbeet and raisins, cover, then cook for 3 minutes, stirring often, or until the silverbeet wilts. Transfer the mixture to a colander and set aside for 10 minutes to drain. Use your hands to squeeze out excess moisture then place in a bowl. Stir in the parmesan cheese, chilli, and salt and freshly ground black pepper.

Preheat the oven to 220°C (425°F/Gas 7). Place two large, heavy pizza or baking trays in the oven to heat.

Cut the dough into two even portions and shape each into a ball. Press each ball to flatten, then use a lightly floured rolling pin to roll out each ball on a piece of non-stick baking paper to a 30 cm (12 in) round. Divide the silverbeet mixture between the bases, scattering to cover, then arrange the sardines on top.

Remove the trays from the oven one at a time to keep them as hot as possible and carefully slide one pizza (still on the baking paper) onto each tray. Bake the pizzas for 18–20 minutes, swapping the trays around halfway through cooking, or until the bases are crisp and golden. Serve immediately, sprinkled with the parmesan cheese, if using.