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.