What you need:

For the topping

3 tbsp olive oil

4 large or 8 medium onions, peeled and thinly sliced

6 sardines in olive oil (1½ x 120g (4oz) tins)

juice 1 small lemon

sea salt

freshly ground black pepper

For the base

225 g (8oz) Doves Farm gluten and wheat-free plain white-bread flour

pinch salt

1 tsp caster sugar

1 tsp quick yeast

160 ml (5floz) warm milk

½ tsp vinegar

1 egg

3 tbsp sunflower oil

Preheat the oven to 190 C / 375 F / gas mark 5

Heat the oil in a wide pan and add the onions. Cook gently for 5 minutes uncovered then cover the pan and sweat for 25-30 minutes or until the onions are quite soft and slightly caramelised.

In a large bowl mix the flour, salt, yeast and sugar in a bowl. Beat in the milk, vinegar and egg and then, gradually, the oil. It should form a sticky dough. Cut the dough into large walnut size pieces and then press each flat with your hands on a baking tray. Spread the onions over the pizza base. Drain the sardines and mash them roughly with a fork, then spread them over the onions. Squeeze over the lemon juice and grate over some salt and lots of black pepper. Cover with the topping then cover lightly with clingfilm and leave in a warm place for an hour to rise.

Bake for 20-35 minutes, or until the pizzas are sizzling.

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