1 can skinless & boneless
Spanish style sardines,
drained, oil reserved
1 prepared flatbread or pizza
crust, about 12” diameter
8 ounces prepared olive tapenade 1 small zucchini, thinly
1 sweet bell pepper, thinly
2 tablespoons sun-dried tomatoes, sliced or chopped
1 ounce Manchego or Parmesan cheese, shredded
Lemon zest and chopped
Preheat oven to 400 degrees.
Brush flatbread with reserved sardine oil, then spread with a thin layer of tapenade.
Layer vegetables thinly over flatbread. Top with chunked sardine fillets. Sprinkle with cheese.
Bake assembled flatbread on a nonstick cooking sheet for 10 minutes. Top with optional lemon zest and parsley and slice into desired serving sizes. Serve immediately.