This dish works well with any of our Ahia smoked fish species so get creative and give it a go.
Serves 4 | Preparation time: 10mins | Cooking time: 25mins
200g ahia™ freshly smoked fish
½ large head cauliflower, stem & leaves removed or 2 cups courgette, shredded
3 large eggs, lightly beaten
¼ cup plain flour
¼ tsp salt
1 tsp dried oregano
2 cups mozzarella cheese, grated
½ cup parmesan cheese, grated
1 small red onion, thinly sliced
1 red capsicum, thinly sliced
1 cup rocket leaves
Preheat oven to 220°C (200°C fan bake). Grease and spray a round 25cm pizza pan or large baking sheet, and line with baking paper.
Rest ahia™ freshly smoked fish at room temperature for 5 minutes, remove skin and bones, break into bite size pieces and set aside. Place cauliflower florets in a food processor. Pulse quickly until finely chopped, retaining some of the texture. Do not over blend. Leave to drain in a sieve over a bowl. Squeeze out any remaining water, using a clean dry tea towel.
Combine the cauliflower, eggs, flour, salt and oregano. Stir in ½ cup mozzarella cheese and ¼ cup parmesan cheese. Transfer to the pizza pan and spread out using the back of a spoon.
Bake for 15 minutes or until golden brown. Reduce oven heat to 200°C (fan bake, 180°C). Sprinkle with remaining mozzarella cheese; top with smoked fish, onion, capsicum, and remaining Parmesan cheese.
Bake until edges are golden brown and cheese is melted, 10 - 15 minutes. Sprinkle with fresh herbs and extra Parmesan cheese to serve.
Tips & variations
Optional toppings such as cherry tomatoes, Parmesan, basil leaves, onion rings, broccolini, olives and anchovies.
Use BBQ sauce, sweet chilli or siracha sauce to dress up your pizza.
PIZZA BASE ALTERNATIVES
To make gluten-free use rice flour or maize cornflour instead of plain flour.
To make dairy free leave out cheese but ensure any liquid is removed so ingredients bind well.
Use any ready-made base as a quick meal option.
Image: ahia™ freshly smoked gemfish & ahia™ freshly smoked salmon pizzas featured