Brisling Sardine and
Anchovy Pizza
Brisling Sardine
and Anchovy Pizza
Ingredients
- 1 frozen cauliflower pizza crust (gluten free)
- ½ cup marinara sauce
- ¼ cup halved grape tomatoes
- ½ cup fresh mozzarella pearls or ciliegine
- ½ cup chopped cauliflower, any color
- ½ cup sliced cremini mushrooms
- ½ cup sliced red onion
- ¼ cup sliced red bell pepper
- 4-5 fillets Crown Prince Natural Anchovies in Pure Olive Oil, roughly chopped
- 1 can Crown Prince Natural Brisling Sardines in Spring Water, drained
- 4 large basil leaves, torn
- ¼ cup grated parmesan cheese
Directions
Preheat oven to 425°F.
Place pizza crust on a parchment paper lined baking sheet. Top crust with marinara sauce and all toppings. Set baking sheet on the middle rack of the oven. Bake for 15 minutes, or until cheese is melted and toppings are golden.
Serves: 2
Meet Chef Jan Hill
Hi, I’m Chef Jan Hill! I am a first-generation immigrant from Laos. I grew up and settled in the Southern California area before moving to Atlanta in July of 2018.
My culinary career started in fine dining at the one Michelin star rated Ortolan in Los Angeles. Since then, I have worked in many different areas of the culinary world ranging from teaching kids’ cooking classes to working in the culinary department of University of Southern California to many famed and well-known resorts in the Palm Springs area. Since becoming a Georgian I have also created food for scenes in Black Lightning and The Resident.
I believe cooking and food is what every culture has in common. We all need to eat to survive, but food itself brings families and friends across cultures together. I live to eat and cook amazing food; I do not eat and cook amazing food to live.
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