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Pilchard Pizza

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1 tablespoon oil
1 small onion, chopped
397g (14 oz) can chopped tomatoes
425 g (15 oz) can pilchards in tomato sauce, drained
Pinch of dried mixed herbs
50 g (2 oz) Cheddar cheese, grated
Salt and pepper to taste


250 g (8 oz) self-raising flour
1 teaspoon baking powder
Pinch of salt
50 g (2 oz) margarine
1 egg beaten
3 tablespoons milk


Serves: 4


Place the oil and onion in a small bowl and cook on HIGH for 2 minutes. Stir in the tomatoes, then set aside.

Make the pizza base: sift the flour, baking powder and salt into a bowl, then rub in the margarine until the mixture resembles breadcrumbs. Add the egg and milk and mix to a soft dough.

Knead lightly, then roll out on a floured surface to a 25 cm (10 inch) circle. Place on greaseproof paper, set on the microwave turntable or on a large flat plate and cook on HIGH for 4 minutes. Remove the greaseproof and return the scone base to the turntable or plate.

Spread the tomatoes over the scone base. Split the pilchards in half and remove the bones, then arrange on top of the tomatoes. Sprinkle with the herbs, salt and pepper, then the grated cheese. Cook the pizza on HIGH for 3 minutes.

Serve immediately, with a mixed green salad.

Replace the pilchards with sardines or flaked tuna fish. Add a few anchovies, if liked, arranged in a lattice pattern over the top of the cheese.

Preparation time: 15 minutes
Power setting: HIGH
Cooking time: 9 minutes

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