John Myers
Ingredients for 1 servings:
- 250 g spelt flour type 630
- ½ pack of dry yeast
- 1 tbsp olive oil
- ½ tsp salt
- 125 ml water, lukewarm
- 50 ml tomato sauce
- 100 g mozzarella, grated
- 1 garlic clove(s), sliced
- 125 g salmon fillet(s), cut into large pieces
- 100 g shrimp(s)
- ½ bell pepper(s), green, cut into strips
- 1 chili pepper(s)
- 1 rosemary sprig(s)
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 22 minutes; Total time approx. 1 hour 52 minutes
with salmon, shrimp and peppers, for a 32-inch pizza tray
Knead together flour, yeast, oil, salt, and enough water to make a moist dough, then let it rise in a warm place. Place the dough in an oiled 32cm round pizza pan. In the meantime, preheat the oven to 230°C (top/bottom heat) or steam. If you have a regular oven, place a small bowl of water on the bottom of the oven to make the pizza crispier. Don’t spread too much tomato sauce on the dough, as the fish will lose some of its moisture, making it too soupy. Spread some cheese over the sauce. Place the salmon, shrimp, garlic slices, and the pepper strips on top, and season with chili and rosemary. Sprinkle the remaining cheese over the sauce. Bake in the preheated oven on the middle rack until the desired browning is achieved. Serve the finished pizza with a few drops of olive oil and, if desired, with basil leaves or arugula. Note: I often vary the recipe. Cod, perch, squid, mussels, or crayfish also work very well. With fresh fish, the pizza becomes very moist.
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