Craig Cooks

everyday experiments with food

Navigation
  • Baking
    • Bread
  • Cuisine
    • Asian
      • Chinese
      • Malaysian
    • Mexican
    • Middle Eastern
  • BBQ
  • Fruit
  • Meat
    • Lamb
    • Pork
  • Pasta
  • Pizza
  • Poultry
  • Seafood
  • Vegetarian
    • Salads
  • Dairy
    • Cheese
  • Dessert
    • Ice Cream
  • Soups
You are here: Home / Pizza / Sardine, Caper and Radicchio Pizza

Sardine, Caper and Radicchio Pizza

May 26, 2014 by admin Leave a Comment

sardine-pizzaPizza night is something of a religious ritual in our house. It happens about once a fortnight on a Saturday or Sunday evening. We almost always make 4 pizzas, since whatever isn’t eaten on the night gets eaten after the next day or two. I can happily spend the better part of a day preparing the toppings.

Last night I made up a couple of new concoctions which went down pretty well.

Sardine Pizza

The pizza based was brushed with garlic oil, then grated gruyere and grana padano cheese were added. Fresh sardine fillets placed skin-side up around the pizza. I then added semi-dried cherry tomatoes -these area great alternative to using a tomato paste. After the pizza came ouyt of the oven I added capers, slices of radicchio, parsley and slices of lemon. Just excellent!

Moroccan Chicken Pizza

This was a bit of a twist on one that I’ve made a few times. Mozzarella, garlic confit, roast chicken, roast sweet potato, roast beetroot, rosemary. Ricotta, toasted pine nuts and pomegranate syrup were added after it was cooked. Very nice. Goats cheese would have worked fine, and perhaps a bit of diced chilli.

chicken-pizzaI have a number of pizza recipes and ideas here.

 

 

Filed Under: Pizza

« Cauliflower, Bacon and Caper Pasta
Lamb and Pistachio Kofte »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

SEARCH FOR RECIPES

THE COOK

I now cook on Mornington Peninsula in Victoria, Australia, having moved recently from the Adelaide Hills in South Australia. The region is similar to the Mediterranean, with temperate climate, fertile hills, nearby ocean, wonderful local vegetables, fruit, wine and meat produced locally. Meanwhile our Adelaide Hills garden has cherry, peach, almond, citrus, olive, pomegranate and fig trees which are suffering neglect! Cooking has been a growing passion for me, about connecting culture, creativity, community and spirit.

Photos taken on iPhone 4 and 5 using Hipstamatic and a Canon 5D Mk III.

CONNECT

  • Email
  • Facebook
  • Pinterest

RECENT COMMENTS

  • Greg on Smoked Jalapeno Cheese Sausages
  • craig on Pork, Duck & Beetroot Sausages
  • James on Pork, Duck & Beetroot Sausages
  • Lebanese Charcoal Chicken – Craig Cooks on Beetroot & Blood Orange Salad
  • Baked Cauliflower with Chickpeas – Craig Cooks on Baked Spiced Cauliflower

COOKBOOKS

Heart and Soul

Made In Italy

Plenty

LINKS

Craig's Recipes and Food Experiments
Nibble Me This
Ottolenghi Recipes
Souvlaki for The Soul
Good Food
Adan Medrano
Plant-based Munchies
What Katie Ate
Herbie's Spices
Smitten Kitchen
David Lebovitz
She Simmers
Chocolate and Zucchini
SBS Food
Pete Evans' Recipes

Copyright © 2021 · Foodie Child Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress