@goodvibescooking shares a delicious and approachable recipe for sardine lovers and skeptics alike. This high-protein flatbread is topped with sardines in tomato sauce, fresh mozzarella, ripe tomatoes, and finished with fresh basil and a balsamic glaze.
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Open the can of sardines. Do not drain or remove the bones.
Season the sardines directly in the can with half of the Italian seasoning, salt, and pepper.
Use a fork to mash and fluff the sardines, mixing them with the seasonings.
Place the flatbread on a foil-lined baking sheet.
Spread the sardine mixture evenly over the flatbread.
Thinly slice the tomato and the ball of fresh mozzarella.
Arrange the tomato and mozzarella slices in an alternating pattern over the sardine layer.
Sprinkle the remaining Italian seasoning over the top.
Bake until the cheese is melted and bubbly. (Note: The video does not specify a temperature or time; 400°F for 10-12 minutes is a good starting point).
While the flatbread bakes, prepare the basil. Stack the leaves, roll them into a tight cylinder, and thinly slice to create ribbons (chiffonade).
Remove the baked flatbread from the oven and transfer it to a cutting board.
Top with the fresh basil ribbons.
Drizzle with balsamic glaze, if desired.
Slice and serve immediately.
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