This recipe was passed on by a Catherine a customer of ours!
We love to hear what you are doing with our fish, if you try one of our recipes or make a lovely dish, tell us and we’ll put it our growing library
The pizza base is made from 100g of white bread flour, 1/2 teaspoon fast action dried yeast, 1/2 tsp sugar, drizzle of olive oil and enough warm water to make a smooth dough. I mix mine in a food processor for about 3-4 minutes. You can leave the dough to rest for half an hour but doesn’t seem to make much difference to the final pizza.
Preheat the oven to as hot as it goes – best results are with a pizza stone – heat the oven with the stone in it.
Roll out the dough very thinly and put on the hot pizza stone.
Spread the tomato sauce almost to the edge of the pizza – I use either thoroughly drained tinned tomatoes crushed, or chopped cherry tomatoes mixed with a couple of tablespoons of sundried tomato paste loosened with a little olive oil.
Add the desired topping – I used smoked mussels, calms and prawns in their shells on one pizza. I didnt add anything more to this pizza – definitely no cheese.
I then made a second pizza – same tomato base but used the fish pie mix – tossed briefly in a frying pan with olive to cook slightly before putting on the pizza. I added red onion finely sliced in rings and olives then add some small pieces of mozzarella cheese over the top.
Season with black pepper Both pizzas only need about 7 minutes – need to keep an eye on them – may take slightly longer.
Catherine emailed and told us:
“Made 2 Latimers pizzas today / this one which was a selection of fish with roasted fennel olives and chilli. The 2nd one was smoked mussels clams and crevettes. Last night I made tuna ‘meatballs’. Delicious. Thank you Latimers!”