Michelle's FreeFrom sardine and anchovy pizza topping
A good pizza topping for anyone who is intolerant to tomatoes or nightshades.
2 tbsp olive oil
Heat the oil, plus the oil from the tin of anchovies, in a wide pan and add the onion and anchovies. Fry gently for 5 minutes or until the onions are starting to soften, then add the mushrooms. Continue to cook for a further 5–10 minutes or until the onions are very soft an the mushrooms quite cooked. Season with black pepper – you should not need any extra salt because of the anchovies.
Enough or 1 large pizza serving 1 teenager, 2 children or 4 adults!
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