Ingredients:
- 1 lb pizza dough
- 2 tbsp extra virgin olive oil
- 2 cloves garlic, microplaned
- 0.5 tsp red pepper flakes
- 7.5 oz oil-packed sardines, drained and flaked
- 0.5 small red onion, shaved thin
- 1 tbsp nonpareil capers, rinsed and dried
- 4 oz fresh mozzarella cheese, torn
- 0.25 cup Pecorino Romano cheese, finely grated
- 1 organic lemon, zested and juiced
- 0.25 cup fresh Italian parsley, chopped
- 2 tbsp fresh dill or basil, torn
- 1 pinch flaky sea salt
Instructions:
- Preheat the oven. Set your oven to 500°F with the pizza stone inside for at least 30 minutes. Note: This ensures the stone is hot enough to blister the dough immediately.
- Prep the garlic oil. Mix the olive oil, microplaned garlic, and red pepper flakes in a small bowl. Let it sit while you stretch the dough.
- Stretch the dough. On a piece of parchment paper, stretch your 1 lb of dough into a 12 inch circle. The dough should be thin enough to see light through it in the center.
- Apply the base. Brush the garlic oil generously over the entire surface, leaving a 1 inch border for the crust.
- Add the cheeses. Distribute the torn fresh mozzarella and half of the Pecorino Romano evenly.
- Layer the toppings. Scatter the drained sardines, shaved red onions, and dried capers over the cheese.
- Bake the pizza. Slide the pizza (with the parchment) onto the hot stone. Bake for 10 minutes until the crust is charred and the cheese is bubbling and golden.
- Prepare the finish. While the pizza bakes, chop your parsley and dill, and zest your lemon.
- The first aroma check. Open the oven; you should smell the toasted garlic and the nutty scent of browned dough.
- Apply the bright elements. Remove from the oven. Immediately sprinkle with the remaining Pecorino, lemon zest, fresh herbs, and a generous squeeze of lemon juice. The herbs will wilt slightly and release their essential oils.
- Final touch. Sprinkle a pinch of flaky sea salt over the top and let it rest for 3 minutes before slicing.