Gourmet pizza

Ingredients for 1 servings:

• 300 g flour
• 180 ml water
• 1 bag(s) of dry yeast
• 25 ml oil
• ½ tsp salt
• 4 pollock fillet(s), red
• 1 onion(s)
• 60 g margarine or butter
• 40 g breadcrumbs
• 50 g cheese of your choice
• 1 tbsp, heaped tomato paste
• 1 tbsp lemon juice
• 1 tsp mustard
• some herbs as desired

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

For the dough, mix flour, water, dry yeast, oil, and salt (do not add sugar, which is created by the yeast in the flour’s starch). Depending on your experience, cover the dough and let it rise in a warm place for between one hour and a day. Then spread it out on a baking sheet lined with baking paper. Press from the center outwards to create a fluffy edge. Shape the dough into a round or square shape; square is better for this. Mix the tomato paste and lemon juice and season to taste. Spread it over the dough and arrange the fillets on top. This simple sauce brings out the flavor of the fish better. For the crust, finely chop the onion and mix it with the herbs, margarine or butter, mustard, breadcrumbs, and grated cheese. Add more cheese or breadcrumbs to taste. The choice of cheese is up to your own taste, but I would recommend Parmesan. Place the mixture between two layers of cling film, roll it out so that it is slightly smaller than the pizza, and place it on the pizza. The breading will become more liquid during heating, so be careful not to let the fat run over the edges of the dough. Bake at 200°C (top and bottom heat) for about 30 minutes. Depending on the oven’s power, the baking time may be reduced. After baking, you can sprinkle the pizza with additional herbs. For 4 servings, the serving contains approximately 750 kcal.