Pizza with fried pike and smoked capelin
4 servings
60 minutes
Pizza with fried pike and smoked sprat is a culinary masterpiece that combines Italian culinary traditions with unexpected notes of Russian flavors. Its history could trace back to chefs experimenting to unite the richness of sea fish with the softness of dough and the brightness of vegetables. The crispy dough infused with the aroma of tomatoes, melted mozzarella, and smoked sprat creates a unique flavor ensemble. Fried pike adds tenderness, while sautéed onions give the pizza a spicy sweetness. Olives complete the composition with their salty touch. This dish is suitable for special occasions when you want to surprise guests with unusual gastronomic solutions. It is served hot, with a light tomato sauce to emphasize the richness of flavor.
1
Dissolve the yeast in warm milk, add 1 tablespoon of flour, mix, then add vegetable oil, beaten egg, and the remaining flour. Knead the dough and let it rise in a warm place.
- Milk: 0.5 glass
- Dry yeast: 13 g
- Wheat flour: 200 g
- Vegetable oil: 2 tablespoons
- Chicken egg: 1 piece
- Salt: to taste
2
Roll out the dough into a thin flatbread and place it on a baking sheet.
3
Finely chop the fillet of fried pike and capelin, but do not mix.
- Sea pike fillet: 300 g
- Smoked capelin: 100 g
4
Chop the onion, fry it in oil, and let it cool.
- Onion: 600 g
- Olive oil: 3 tablespoons
5
Slice the tomatoes into rounds, salt them, and place them on the dough. Then, spread the fried onions and pieces of pike fillet on the pizza surface. Decorate the pizza with cheese, pieces of smelt fillet, and olives, and let it rest for 10 minutes.
- Tomatoes: 6 pieces
- Salt: to taste
- Onion: 600 g
- Sea pike fillet: 300 g
- Mozzarella cheese: 300 g
- Smoked capelin: 100 g
- Olive: 30 g
6
Bake in the oven for 30 minutes at 200 °C. Drizzle the finished pizza with sauce and serve.