Lunch, dinner, or party appetizer – this sardine flatbread does it all. Go as simple or as fancy as you like with your toppings. Try adding chopped red onion or artichoke hearts for a special taste sensation!
1 can King Oscar Skinless & Boneless Spanish Style Sardines,
drained, oil reserved
1 prepared flatbread or pizza crust, about 12” diameter
8 oz prepared olive tapenade
1 small zucchini, thinly sliced
1 sweet bell pepper, thinly sliced
2 tbsp sun-dried tomatoes, sliced or chopped
1 oz Manchego or Parmesan cheese, shredded
Lemon zest and chopped parsley, optional
Here's what you do...
- 1 Preheat oven to 400°F.
- 2 Brush flatbread with reserved sardine oil, then spread with a thin layer of tapenade.
- 3 Layer vegetables thinly over flatbread. Top with chunked sardine fillets. Sprinkle with cheese.
- 4 Bake assembled flatbread on a nonstick cooking sheet for 10 minutes.
- 5 Top with optional lemon zest and parsley and slice into desired serving sizes.
- 6 Serve immediately.