Usuba
Herring and tomato pizza pie
Closed yeast pie with fish filling. Herring and basil give the dish a Mediterranean character: the perfumed taste of herbs contrasts with the salty, vibrant fish, creating a rich and distinct flavor profile.
- Total
- 120 min
- Standard serving
- 328.8 g
Ingredients
Total 13
Instructions
- 1
Step 1
Mix the flour, yeast, water and salt. Knead the dough and place in a warm place for 1 hour.
- 2
Step 2
Knead the dough again, adding fat, egg yolk, and a pinch of pepper. Set aside one third of the dough. Roll out two thirds to a thickness of 1.5–2 cm and place it in an oiled cake pan, bringing the edges up by 2–3 cm.
- 3
Step 3
Scald the tomatoes with boiling water and remove the skin. Stew them in vegetable oil with finely chopped garlic and basil until thickened.
- 4
Step 4
Cool the tomato mixture. Add finely chopped canned fish or herring fillet, mix well and spread onto the dough.
- 5
Step 5
Roll out the remaining dough into a thin layer, place it over the filling, and seal the edges carefully. Brush the top with egg white and bake for 30–40 minutes in a well-preheated oven.
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