Baked flatbread with sardines and arugula
Sardines canned in oil
4 oz, drained, sliced lengthwise
Canned tomato sauce
Uncooked red onion(s)
¼ medium, very thinly sliced
1 medium clove(s), chopped
Crushed red pepper flakes
1 cup(s), large handful
Sweet red pepper(s)
1 small, or sweet hot
½ item(s), juiced
- Preheat oven to 375°F.
- Place Flatout flatbread on a cookie sheet. Bake at 375°F for two minutes.
- Remove from the oven, and spread the tomato sauce over the flatbread, then arrange the onion slices, chopped garlic, peppers, and sardines evenly.
- Sprinkle the chili flakes, then cover with fresh arugula.
- Bake for four minutes, remove from oven, squeeze lemon juice over the flatbread, and cut into slices.