Homemade Pizza with Omegas

I’m firmly on Team Pizza Oven — though my partner isn’t quite convinced yet. Every time we visit my brother in Boston, I spend half the trip hovering around his backyard pizza oven. It’s one of my favorite rituals: a high-heat oven, bubbling mozzarella, and that irresistible charred crust. While we debate whether to bring a pizza oven home, I’ve been cranking my own oven to 525°F to recreate that crispy-chewy goodness. And honestly? It’s working better than expected.

This recipe starts with a gluten-free pizza crust and a batch of my homemade San Marzano tomato sauce, which is sweet, rich, and slow-simmered. Then comes the twist: sardines or anchovies. I know — fish on pizza raises eyebrows, but hear me out. Both are packed with omega-3 fats, calcium, and protein, making this a much more balanced and nutrient-dense option than your average slice. Let’s normalize topping pizza with fish, especially when it’s this delicious.

Fresh mozzarella rounds things out, melting into gooey pockets of creaminess that play beautifully with the salty, savoury fish. It’s a pizza that feels indulgent, but hits all the right longevity notes: omega-rich, protein-forward, and made with whole ingredients. I love pairing it with my Beet and Pistachio Salad for a sweet-and-salty counterpoint that cuts the richness of the cheese.

And if you’re still not sure about sardines, read more about why they’re one of the most nutrient-dense proteins you can eat here.