Ingredients:

  • 1/4 C. pizza sauce (napolitana base)
  • 300 GM. dough ball
  • 1 1/2 C. Caboolture pizza cheese
  • 6 slices fresh sardines
  • 6 slices tomato rounds
  • 6 asparagus spears
  • 1/4 C. caramelized red onion
  • fresh chopped parsley, sprinkle
  • 6 T. Bagna cauda
  • 1 bunch fresh watercress
  • garlic oil

Directions:
Roll out base to 123 inches, spread sauce evenly over base, leaving a gap approximately 1 cm from the edge. Spread cheese evenly over the base. Top with 1 sardine filet, 1 round tomato and 1 spear of asparagus per slice. Cover with caramelized onions and parsley. Cook in a wood-fired oven for 5-8 minutes. Coat edging with garlic oil and spread watercress over the pizza.