Usuba
Pizza with pike and smoked capelin
Homemade pizza with thin yeast dough, pike, smoked capelin, tomatoes, onions, and mozzarella. The fish is pre-fried, the onions are caramelized, and the filling is layered for a rich flavor.
- Total
- 60 min
- Standard serving
- 630 g
Ingredients
Total 13
Instructions
- 1
Step 1
Dilute the yeast with warm milk, add 1 tablespoon of flour and mix. Pour in vegetable oil and beaten egg, then add the remaining flour and salt. Knead the dough until smooth and leave it to rise in a warm place until it doubles in volume.
- 2
Step 2
Roll out the prepared dough into a thin flatbread and place it on a baking sheet.
- 3
Step 3
Fry the pike fillet in vegetable oil until cooked. Finely chop the fried pike and smoked capelin separately, without mixing.
- 4
Step 4
Chop the onion, fry it in olive oil until soft and golden. Let it cool to room temperature.
- 5
Step 5
Slice the tomatoes into rings and salt them. Arrange the tomatoes in a layer on the dough, then distribute the fried onions and pike fillet pieces. Sprinkle with grated mozzarella, garnish with smoked capelin pieces and olives. Let the pizza rest for 10 minutes for layering.
- 6
Step 6
Bake in the oven at 200°C for 30 minutes until golden brown. Serve the finished pizza to the table hot.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
