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Pizza con scombro

210 min.


2 pers.


Pizza dough

  • 200g wheat flour
  • 50 g wheat flour tipo 00 (Italian pizza flour)
  • 5,5 dl. lukewarm water
  • 15g yeast
  • A little nip of salt
  • Pizza stone


  • 3 cans of mackerel in oil
  • Sun ripened tomatoes
  • 2 dl. finely grated aged cheddar cheese
  • 1 handful rucola
  • 100g pepperoni
  • 1 large shallot, finely chopped
  • 2 cloves garlic, crushed
  • 1/2 dl. dry white or red wine
  • 2 tsp. dried oregano
  • A little olive oil
  • Sea salt
  • Ground pepper

This is how you do it

Pizza dough

Dissolve the yeast in the lukewarm water. Put the rest of the ingredients in here.

Knead well on the mixer until the dough is smooth and firm.

Shape the dough into a ball and cut a cross at the top. Let the dough raise under cover in a warm place for 3 hours.


Put the tomatoes in a saucepan with the white wine.

Add crushed garlic, oregano, a nip of sea salt, ground pepper and a little olive oil. Heat the sauce and reduce to a creamy consistency. Allow the sauce to cool.

Turn on the oven on normal heat and as hot as possible, preferably 280-300 degrees. Put the pizza stone on a rack and let it heat up with the oven.

Roll the dough as thinly as possible, fold a small edge all around.

Spread the sauce on the pizza and add cheese, fish, pepperoni and onions.

Bake the pizza until it is nice and crispy for about 8-10 minutes.

Check that the pizza is crispy all the way through. Top with rucola and give it a splash of olive oil.