Pizza with smoked fish and sour apples
6 servings
60 minutes
Pizza with smoked fish and sour apples is an unusual combination of classic Italian tradition and bold flavor solutions. The roots of this dish trace back to gastronomic experiments where salty fish and sweet-sour fruits create a surprising balance of flavors. The tender dough with a light crispy crust serves as the perfect base for the aromatic filling. Smoked fish adds a piquant richness, onions contribute a soft sweetness, while apples refresh and slightly offset the fattiness of the other ingredients. The composition is completed by spices and melted cheese that unites all flavor accents into a harmonious dish. This pizza is perfect for an original dinner or a gastronomic discovery for lovers of unconventional combinations.
1
Warm the milk and dissolve the yeast in it. Add flour, eggs, and sugar. Knead the dough thoroughly to avoid lumps. Add slightly warmed oil and mix again. Let the dough rise.
- Milk: 100 ml
- Dry yeast: 25 g
- Wheat flour: 280 g
- Chicken egg: 3 pieces
- Sugar: 2 teaspoons
- Butter: 50 g
- Salt: to taste
2
Clean the fish from bones and cut it into small pieces. Peel the apples, remove the core, and slice them into rings 0.5 cm thick.
- Cold-smoked fish: 250 g
- Sour apples: 3 pieces
3
Finely chop the onion and lightly sauté in butter. Grate the cheese. Layer the filling evenly in this order: onion, fish.
- Onion: 1 head
- Butter: 50 g
- Cheese: 50 g
4
Then grease everything with sour cream, lay out apple slices in a single layer, season with dry spices. Sprinkle the pizza with grated cheese.
- Sour cream: 2 tablespoons
- Sour apples: 3 pieces
- Spices: to taste
- Cheese: 50 g
5
Place the baking tray in the preheated oven and bake for 20-25 minutes.
