|Glenryck Pilchards in Six Gun Grill Seasoned Sauce
|peppadews — cut up, to taste
|cheese — grated
|spring onions — sliced
Take the pilchards out of the tins. Separate the fish from the sauce. Open the fish in half and remove the bones. Flake the fish.
Spoon some of the sauce onto the pizza base and spread it around.
Sprinkle a little cheese over the base.
Sprinkle some fish over the base and top with the peppadews and spring onion. Sprinkle some more cheese over the top.
Bake in a hot oven for 5 – 10 minutes until the cheese is melted.
Slice the pizza into 8 and arrange on platter.