The BELA Bowl Pizza

Big-game pizza, built from a tin. Caramelized onion, melty mozz, and sardines in olive oil—sliceable, snackable, gone fast.

This is the move for the Big Game: one pan, max flavor, zero fuss. Sweet onions. Salty-rich sardines. That golden BELA olive oil doing what it does best—turning “quick snack” into “why is this so good?”

A thin, chewy-crisp crust with classic tomato + mozzarella, loaded with jammy caramelized onion and tender sardines. The onions bring sweetness, the fish brings savory depth, and the olive oil ties it all together with a clean, buttery finish. It eats like a bar pie with a chef-y twist—rich, salty, a little sweet, and insanely snackable.

How to plate it

• Slice it small (party squares or skinny wedges) so people can grab-and-go between plays.
  

• Save the empty BELA tin and use it as your built-in dip cup: fill it with one or two dipping sauces (extra tomato sauce, garlicky mayo/aioli, hot honey, or a lemony yogurt dip all work).
  

• Don’t waste the oil: drizzle a little of the sardine olive oil over the finished pizza right after it comes out of the oven. Then use the rest as a “finishing oil” for your whole spread—over chips, veggies, wings, anything that wants extra flavor.
  
  

Recipe

1. Preheat oven to 425°F.
   

2. Slice your onion and sauté in olive oil until caramelized.
   

3. Stretch out your dough onto a hot pizza stone or seasoned sheet pan.
   

4. Add your tomato sauce and spread evenly.
   

5. Sprinkle on your mozzarella cheese.
   

6. Add your sardines, either whole or shredded.
   

7. Add your caramelized onions.
   

8. Bake for ~10 minutes or until the crust is golden brown.
   

9. Slice and enjoy. (Optional but recommended: finish with a light drizzle of the tin’s olive oil right before serving.)