Pizza with fried fish and red caviar
10 servings
120 minutes
Pizza with fried fish and red caviar is an amazing combination of seafood delicacies and classic Italian dough. While traditional Italian cuisine rarely uses fish in pizza, this version captivates gourmets with its exquisite taste. The tender, airy dough soaked in tomato sauce perfectly complements the fried fish fillet, creating a rich flavor with light crispy notes. The addition of pickled mushrooms and boiled eggs adds extra depth to the aroma. The finishing touch is the red caviar—its salty tenderness harmonizes with creamy mayonnaise and nuts, creating a truly elite dish. Such pizza will be a decoration for any festive table, impressing with its uniqueness and balance of flavor nuances.
1
Mix yeast, sugar, and 0.5 cup of water and place in a warm place for 20-30 minutes.
- Fresh yeast: 20 g
- Sugar: 2 tablespoons
- Water: 1.5 glass
2
Mix oil, tomato sauce, 0.5 cup of water, and salt separately, then add to the dough starter. Add flour and knead the dough. If it is too thick, add 0.5 cup of water, mix thoroughly again, and let it rest for 30-40 minutes.
- Butter: 1 tablespoon
- Tomato sauce: 5 tablespoon
- Water: 1.5 glass
- Salt: to taste
- Wheat flour: 600 g
- Water: 1.5 glass
3
Cut the fish fillet into pieces and fry in vegetable oil with salt and pepper.
- Fish: 400 g
- Salt: to taste
- Hazelnuts (forest nuts): to taste
4
Divide the prepared dough into 5-6 parts, roll out a flatbread from each part, and let it rest for 30 minutes.
- Wheat flour: 600 g
5
Spread the dough with tomato sauce, then top with sliced mushrooms and fried fish fillet.
- Tomato sauce: 5 tablespoon
- Marinated mushrooms: 100 g
- Fish: 400 g
6
Boil the eggs hard, chop them finely, and place them on top of the mushrooms. Add a little red caviar.
- Chicken egg: 2 pieces
- Red caviar (salmon roe): 50 g
7
Sprinkle the pizza with grated cheese, place it in the oven, and bake at 250 °C until ready.
- Cheese: 30 g
8
Drizzle the ready pizza with mayonnaise mixed with chopped hazelnuts, decorate with red caviar, and sprinkle with finely chopped greens.
- Mayonnaise: 100 g
- Hazelnuts (forest nuts): to taste
- Red caviar (salmon roe): 50 g
- Parsley: 1 bunch
- Celery leaves: 1 bunch
