Pork and Oily Fish Pizzas

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Pork and Oily Fish Pizzas
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40 min.
ready in 2 h. 5 min.
Ready in


For the dough
4 Tbsps Yeast
2 ½ tsps Dried yeast
4 cups all-purpose flour
1 tsp salt
¼ cup olive oil
all-purpose flour (for the work surface)
For the topping
2 ½ cups tomato passata
6 Tomatoes (thinly sliced)
2 cups Salami (sliced)
1.333 cups Gorgonzola (chopped)
2 balls Mozzarella (125 g | 0.5 cup each, drained and sliced)
16 Sardine (in oil, drained)
3 Tbsps green, pitted Olives (drained and sliced)
3 Tbsps green, pitted Olives (drained and sliced)
2 Tbsps Caper
2 Tbsps dried oregano
olive oil
Fat (to grease the baking tray)
4 sprigs Basil (leaves removed)
4 Tbsps Parmesan (grated)
How healthy are the main ingredients?
GorgonzolaOliveParmesanolive oiloreganoBasil

Preparation steps

To make the dough, dissolve the yeast in 300 ml lukewarm water. Mix together the flour and the salt and create a well in the middle. Pour the yeast mixture and the oil into the well and knead into a smooth dough using your hands or a mixer with dough hooks.
Knead the dough well on a floured work surface for around 10 min. If the dough is too moist add some more flour, if it is too dry add some more lukewarm water. Return the dough to the bowl, cover and leave in a warm place to rise for around 1 hour.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6, grease four pizza trays and season the tomato passata with salt and ground black pepper.
Re-knead the dough and split into 4 equal portions. Roll each portion out to fit the trays and place each piece on a tray creating a thick edge all the way round. Brush the pizza bases with the tomato passata and top with the tomatoes, salami and the cheese. Add the sardines, olives and capers, sprinkle with oregano, drizzle with olive oil and bake for 20-25 min.
Remove from the oven and remove from the tray and serve garnished with the basil and grated Parmesan.