Sicilian Sardine and Fennel Pizza

Name: Sicilian Sardine and Fennel Pizza
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 2 servings
Cuisine: Sicilian
Ingredients: 1 lb (450 g) pizza dough, room temperature, divided into 2 balls; ½ cup (120 ml) canned San Marzano tomatoes, crushed or passed through a food mill; 1 large bulb (250 g) fennel bulb, trimmed, halved lengthwise, and thinly sliced (about ¼-inch); ½ lb (225 g) fresh sardines, cleaned, filleted, patted dry, and chilled; 1 teaspoon (2 g) wild fennel pollen (pepolino); 4 oz (115 g) caciocavallo or fior di latte mozzarella, torn or sliced into small pieces (optional); 3 tablespoon (45 ml) extra-virgin olive oil; 1 clove (5 g) garlic clove, minced; to taste sea salt; to taste freshly ground black pepper; ¼ teaspoon (½ g) red pepper flakes (optional); 2 tablespoon (8 g) fresh flat-leaf parsley, finely chopped (optional)

From the MyKitchenBank Kitchen

A traditional Sicilian pizza featuring fresh sardines, sautéed fennel, wild fennel pollen, and a light tomato base. The combination of sweet fennel and briny sardines is quintessentially Sicilian, with the fennel pollen adding aromatic depth. This recipe uses a wood-fired oven for authentic char and crispy crust, though a home oven works well too.

Prep: 30 min
Cook: 20 min
Wait: 1 hr 30 min
Total: 2 hr 20 min
Makes: 2 pizzas (serves 2–4 as a main or appetizer)

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Ingredients

2 servings

For the Pizza
1 lb (450 g) pizza dough, room temperature, divided into 2 balls
½ cup (120 ml) canned San Marzano tomatoes, crushed or passed through a food mill
1 large bulb (250 g) fennel bulb, trimmed, halved lengthwise, and thinly sliced (about ¼-inch)
½ lb (225 g) fresh sardines, cleaned, filleted, patted dry, and chilled
1 teaspoon (2 g) wild fennel pollen (pepolino)
4 oz (115 g) caciocavallo or fior di latte mozzarella, torn or sliced into small pieces (optional)
3 tablespoon (45 ml) extra-virgin olive oil
1 clove (5 g) garlic clove, minced
to taste sea salt
to taste freshly ground black pepper
¼ teaspoon (0.5 g) red pepper flakes (optional)
2 tablespoon (8 g) fresh flat-leaf parsley, finely chopped (optional)

Equipment (7)

Wood-fired oven (900°F / 480°C) or home oven (500°F / 260°C)
Pizza stone or cast-iron skillet (if home oven)
Large sauté pan
Cutting board
Pizza peel or baking sheet
Parchment paper (for home oven)
Small bowl for mixing

Steps

Before you start

If making dough from scratch, begin 3–4 hours ahead; if using store-bought, let it come to room temperature for 30 minutes
For wood-fired oven, preheat to 900°F (480°C) for at least 45 minutes; for home oven, preheat to 500°F (260°C) with a pizza stone 30 minutes ahead
Clean and fillet fresh sardines yourself or ask the fishmonger to do so; pat dry and keep chilled until use
Have all toppings prepped and at hand—fennel cooked, sardines ready, cheese grated—before stretching the dough

1
Prepare the Fennel
- Heat 2 tablespoons of extra-virgin olive oil in a large sauté pan over medium heat.
- Add the minced garlic and cook for 30 seconds until fragrant.
- Add the sliced fennel and a pinch of sea salt, stirring gently.
- Cook for 10–12 minutes, stirring occasionally, until the fennel is very soft and golden at the edges, with no raw bite remaining.
- The fennel should be nearly caramelized.
- Taste and adjust salt and pepper.
- Transfer to a plate and let cool to room temperature.
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Ready when: Fennel is soft, golden, and caramelized at the edges with no raw flavor
Tip: Cook the fennel low and slow—high heat will cause it to brown too quickly before becoming tender
2
Season the Sardine Fillets
- Pat the sardine fillets dry with paper towels—this is crucial for crisping during cooking.
- Lightly brush both sides with the remaining 1 tablespoon of extra-virgin olive oil.
- Season lightly with sea salt and black pepper, and a small pinch of red pepper flakes if desired.
- Place on a chilled plate and keep refrigerated until you're ready to assemble the pizzas.
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Ready when: Sardines are patted dry and lightly oiled
Tip: Keep sardines cold until assembly—they should go onto the pizza at the last moment to maintain their texture
3
Prepare the Pizza Base
- Divide the room-temperature pizza dough into 2 equal balls of about 225g (8 oz) each.
- On a lightly floured work surface, gently stretch each ball into an 8–10 inch round, working from the center outward and letting gravity help.
- The dough should be thin but not translucent—about ¼-inch thick with a slightly thicker edge for a cornicione (crust rim).
- If making 2 pizzas, stretch both before topping, or do one at a time.
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Ready when: Dough is stretched to 8–10 inches with an even, thin surface
Tip: If dough springs back, let it rest for 2–3 minutes and try again—this relaxes the gluten
4
Assemble the Pizza
- Transfer the stretched dough to a pizza peel (if using wood-fired oven) or a piece of parchment paper on a baking sheet (if home oven).
- Spread 3–4 tablespoons of crushed San Marzano tomato over the surface, leaving a ½-inch border for the crust.
- Distribute half of the cooked fennel evenly across the tomato.
- Scatter half of the torn mozzarella (if using) over the fennel.
- Lightly drizzle with a little more olive oil.
- Repeat for the second pizza if making 2.
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Ready when: Pizza is topped with tomato, fennel, and cheese in even layers
Tip: Don't overload the pizza—too much sauce makes the crust soggy; a thin, even layer is best
5
Cook the Pizza (Wood-Fired Oven)
- If using a wood-fired oven at 900°F (480°C): Slide the pizza onto the hot oven floor using the peel.
- The crust should begin to bubble and char within 60–90 seconds.
- Watch closely—the pizza cooks very quickly.
- As soon as the base is spotted with light char and the cornicione (rim) is puffed and golden, rotate the pizza 180 degrees if needed for even cooking.
- After about 90 seconds total (or when the base is crispy and charred), quickly open the oven door and place the sardine fillets directly on the pizza—they should be chilled so they don't curl.
- Close the door for another 15–20 seconds just to warm the fish through without fully cooking it.
- The total time is 90–110 seconds.
- Remove with the peel and place on a cutting board.
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Ready when: Crust is spotted with light char, cornicione is puffed and golden, and sardines are warmed through but still tender
Tip: Add the sardines after the crust is nearly done so they stay tender and don't over-cook; they should be barely warm, not cooked through
6
Cook the Pizza (Home Oven)Oven 500°F / 260°C
- If using a home oven at 500°F (260°C): Place the assembled pizza (on parchment paper on a baking sheet or preheated pizza stone) in the oven.
- Bake for 10–12 minutes until the crust is golden brown and the bottom has light char spots.
- Meanwhile, gently heat the sardine fillets: in the last 2 minutes of baking, carefully remove the pizza from the oven.
- Top with the sardine fillets, drizzle lightly with olive oil, and return to the oven for 1–2 minutes just to warm the fish through.
- Remove and let rest on a cutting board for 1 minute.
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Ready when: Crust is golden brown with light charring on the bottom, sardines are just warmed through
Tip: Using a pizza stone preheated in the oven gives a crispier bottom crust than a baking sheet alone
7
Finish and Serve
- Remove the pizza from the oven and immediately sprinkle the wild fennel pollen (¼–½ teaspoon per pizza) over the warm surface.
- Add a small pinch of red pepper flakes and a few leaves of fresh parsley if desired.
- Drizzle very lightly with a thread of extra-virgin olive oil.
- Let rest for 1–2 minutes.
- Slice into quarters or sixths and serve immediately while the crust is still warm and crispy.
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Ready when: Pizza is rested and ready to slice
Tip: Sprinkle the fennel pollen after cooking to preserve its delicate, floral aroma—heat diminishes its flavor

Good to know

Tips

Sourcing sardines: buy the freshest sardines available from a trusted fishmonger, ideally on the same day you plan to cook. Fresh sardines should smell briny and oceanic, never fishy or sour. If fresh sardines are unavailable, this recipe is best skipped rather than substituted with canned or frozen.
Fennel pollen is a Sicilian specialty worth seeking out—it is sold in specialty spice shops, online, or at Italian markets. Its floral, anise flavor is distinctly different from regular fennel seed and is worth the hunt for authenticity.
The key to tender, sweet fennel is low, slow cooking with a lid or cover for part of the time to trap steam. Rushing this step by cooking on high heat will result in crispy, caramelized pieces rather than the soft, candy-like texture that pairs perfectly with sardines.
Wood-fired ovens deliver an incomparable char and crust that home ovens cannot match. If you have access to one at a local pizzeria or restaurant, this recipe is worth making there; otherwise, a home oven with a preheated pizza stone is a good substitute.

Make ahead

Store cooked fennel in an airtight container in the fridge for up to 3 days. Pizza dough can be made 24 hours ahead, wrapped, and refrigerated; bring to room temperature 1 hour before stretching. Sardines should be used the day they are purchased for best flavor and texture.

Storage & reheating

Best served immediately. Leftover pizza can be stored, loosely wrapped, in an airtight container in the fridge for up to 1 day. Reheat in a 400°F (200°C) oven for 5–6 minutes to crisp the crust, or briefly in a skillet over medium heat. Do not freeze—the texture of the crust and the delicate sardine fillets will suffer.

Substitutions

wild fennel pollen (pepolino) → 1 teaspoon of dried fennel seeds, finely ground. Fennel pollen is traditional and aromatic, but ground fennel seed provides a similar anise flavor, though slightly less floral and delicate
fresh sardines → Fresh anchovies or smelt fillets (3–4 oz / 85–115 g). Similar size and texture; use fewer fillets as they are smaller. Adjust salt accordingly as anchovies are naturally saltier
caciocavallo or fior di latte mozzarella → Omit cheese entirely for a lighter, more authentic Sicilian style, or use a small amount of freshly grated Pecorino Romano (1–2 tablespoons). Traditional Sicilian pizza often skips cheese or uses only a little Pecorino for sharpness; the fish and fennel are the focus
canned San Marzano tomatoes → Fresh ripe tomato sauce or canned crushed tomatoes (any quality brand). San Marzano is prized for its low acidity and sweet flavor; standard canned tomatoes will work but may need a pinch more salt