Closed pizza with herring, tomatoes and basil
4 servings
120 minutes
Formally, this is more of a yeast dough pie, prepared without unnecessary quirks. But the inclusions of herring and basil in the filling give it a certain Mediterranean flavor, so let it be pizza. The perfumed taste of basil enlivens the filling, and the salty and bright herring (in Italy they would add anchovies instead, but why complicate things?) makes the taste even more distinctly fishy.
1
Prepare dough from flour, yeast, water, and salt. Place in a warm place for 1 hour.
- Wheat flour: 300 g
- Dry yeast: 15 g
- Water: 2 tablespoons
- Salt: to taste
2
Knead the dough again, adding pork fat, yolk, and a pinch of pepper. Set aside one-third, and roll out the remaining two-thirds into a layer 1.5-2 cm thick and place it in a baking pan greased with vegetable oil, raising the dough at the edges of the pan by 2-3 cm.
- Fat: 50 g
- Chicken egg: 1 piece
- Ground black pepper: to taste
- Vegetable oil: 4 tablespoons
3
Blanch the tomatoes in boiling water, peel them, and simmer in vegetable oil with finely chopped garlic and basil until a thick mass is obtained.
- Tomatoes: 500 g
- Garlic: 1 clove
- Basil: to taste
- Vegetable oil: 4 tablespoons
4
Cool down, add chopped canned fish or herring fillet. Mix and spread over the dough.
- Canned fish: 150 g
- Herring: 150 g
5
Roll out the remaining dough into a thin layer, place it on top of the filling, and seal the edges carefully. Brush the top with egg white and bake in a well-heated oven for 30-40 minutes.
- Chicken egg: 1 piece
