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Tuesday, July 15, 2014

Pizza Pescara (Italian-American)

A nice pizza that has become more and more available in Italian joints in the West in the past years. I features tuna and smoked salmon (yum) with briny capers over a bed of basil tomato sauce and grated mozzarella. It's really easy to make, since it uses fish readily available from the can / pack in the fridge, but despite the little effort it requires, it's also healthy and mind-blowingly delicious. Enjoy.

Last year: Nigella's Exceptional Salmon.
Two years ago: Chicken, olives and preserved lemons tagine (Moroccan).
Three years ago: Baby making and no cooking. :)

Ingredients (for a 32 cm pizza tray):
  • one portion of New-York-style pizza dough (preferably, if you have it around, if not just use the faster to make crispy pizza crust)
  • 50 g grated mozzarella cheese
  • 5 tablespoons basil tomato sauce
  • 1 teaspoon lemon juice
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon salt-packed capers
  • 80 g oil-packed tuna from the can, drained
  • 50 g smoked salmon, torn in strips
  • freshly ground black pepper to taste

Preheat oven to 220 degrees C. Roll out the dough in a round crust and fit the pizza tin with it (or just roll it in a 32 cm circle on a larger baking sheet or pizza stone).
Spread the tomato sauce evenly on the dough base and sprinkle the grated mozzarella all over. Arrange the tuna, salmon and capers on top. Drizzle with lemon juice and extra virgin olive oil. Top with some black pepper.
Put it in the oven and bake it for 20-25 minutes. It's done, take out and dig in! :)

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