Photo of Baked flatbread with sardines and arugula by WW

Baked flatbread with sardines and arugula

Smartpoints value per serving
Total Time
0 min
If you like sardines, this French-inspired one-dish-meal is for you. The Flatout flat bread is ideal for showcasing the briney goodness of sardines, nestled against the tang of the tomato sauce and finished with the spice of pepper flakes and fresh arugula. Fresh yet baked, this quick meal for one is quick to put together and wonderful for post-workout hunger. In less than 30 minutes you can sit down to this menagerie of flavors, colors and textures that will delight your tastebuds. Using the flatbread as a crust makes quick work of the prep time and ensures that the crust does not overwhelm the other flavors. If spice is not for you, substitute a smoked paprika for the chili flakes and get a rich and deep alternative flavor profile.



1 item(s)

sardines canned in oil

4 oz, drained, sliced lengthwise

canned tomato sauce


uncooked red onion(s)

¼ medium, very thinly sliced

garlic clove(s)

1 medium clove(s), chopped

crushed red pepper flakes

1 pinch


1 cup(s), large handful

sweet red pepper(s)

1 small, or sweet hot


½ item(s), juiced

table salt

1 pinch

black pepper

1 pinch


  1. Preheat oven to 375°F.
  2. Place Flatout flatbread on a cookie sheet. Bake at 375°F for two minutes.
  3. Remove from the oven, and spread the tomato sauce over the flatbread, then arrange the onion slices, chopped garlic, peppers, and sardines evenly.
  4. Sprinkle the chili flakes, then cover with fresh arugula.
  5. Bake for four minutes, remove from oven, squeeze lemon juice over the flatbread, and cut into slices.



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