Sardine, pepper and shallot flatbreads

Sardine, pepper and shallot flatbreads

Everyday Seafood

These flatbreads go down well whenever I cook them for friends – I think it’s because everyone loves a pizza and they come pretty close. Sardines work well, because of the lovely oiliness you get from them, but herrings or mackerel would be good too. You can vary the topping ingredients but make sure the mixture isn’t too wet or the bread will be soggy. For a party, you could make a large flatbread – it will look amazing.


Quantity Ingredient
8 sardines, scaled, gutted and filleted
a little light olive oil, for oiling and drizzling
sea salt
freshly ground black pepper

For the flatbread dough

Quantity Ingredient
250g self-raising flour, plus extra to dust
2 teaspoons sea salt
250g full-fat greek yoghurt
1 tablespoon chopped tender rosemary leaves
2 tablespoons davidstow cheddar, grated
1 garlic clove, peeled and chopped

For the topping

Quantity Ingredient
50ml olive oil
50g unsalted butter
4 banana shallots, peeled and sliced
2 red peppers, peeled, deseeded and sliced
2 garlic cloves, peeled and sliced
1 tender rosemary sprig, leaves picked and chopped
75ml red wine vinegar
50g caster sugar
1 tablespoon small capers in brine, drained and rinsed
a bunch basil, leaves picked and shredded


  1. To make the flatbread dough, place all the ingredients in a bowl and mix well until evenly combined and the mixture forms a dough. Turn out onto a lightly floured surface and knead for 2 minutes. Cover with a clean damp cloth and set aside while you make the topping.
  2. For the topping, heat a medium pan over a medium heat and add the olive oil and butter. When hot, add the shallots, peppers, garlic and rosemary. Cook, stirring, frequently, for 5 minutes, until the veg start to soften. Lower the heat and cook gently for a further 5 minutes.
  3. Now add the wine vinegar and sugar and cook until the vinegar has reduced right down, then add the capers and season with salt and pepper to taste. Tip the mixture onto a tray and set aside to cool.
  4. Preheat your oven to 220°C and oil two large baking sheets with olive oil.
  5. Divide the bread dough into 4 equal portions and shape each into a ball. Roll out each one to a round or oval, the thickness of a £1 coin. Lift onto the oiled trays.
  6. Stir the shredded basil through the cooled shallot mixture, then divide it between the dough bases, making sure you spread it right to the edges. Bake for 10 minutes.
  7. While the flatbreads are in the oven, oil and season your sardine fillets. Take the flatbreads from the oven and lay 4 sardine fillets on top of each one. Return to the oven and bake for another 8 minutes.
  8. As you take the flatbreads from the oven, drizzle with a little olive oil. Serve at once.
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again