Mackerel, Tomato & Garlic Pizza
At My Husband Makes Pies, we love to experiment with different toppings and flavour combinations. Today’s creation carries a Mediterranean feel, showcasing a fresh and unique fusion of mackerel, tomatoes, and garlic.
Mackerel offers a rich flavour that combines salty, slightly sweet, and buttery notes. Paired with the bright tartness of fresh tomatoes and the nutty, pronounced taste of baked garlic, it presents a complex flavour profile. This mix is both healthy and light, appealing to those who favour distinctive, fresh flavours.
The combination of mackerel, tomato, and garlic is further enhanced by the warmth of aromatic dried oregano, a touch of chili flakes for a bit of spice, and a smooth drizzle of extra virgin olive oil. This blend gives each slice the refreshing essence of the coastal Mediterranean.
Mackerel, Tomato & Garlic Pizza
Equipment
- Outdoor Pizza Oven, Pizza Steel, or Stone (if using a home oven)
- 1 Pizza Peel
- 1 wooden chopping board or peel for prep and serving
Ingredients
- 1 pizza dough ball
- Low moisture mozzarella cheese
- Pecorino cheese
- 1 can of mackerel in oil
- 1 tomato
- 2 cloves of garlic
- Fresh spinach leaves
- Dried oregano
- Chilli flakes
- Extra virgin olive oil
Instructions
- Prepare Dough: Follow any of our dough recipes. You will need to prepare the dough at least 24 hours ahead of time.
- Prepare Cheese: Finely grate the pecorino. Tear the low moisture mozzarella into medium-sized pieces. Set aside. Set aside ready for assembly.
- Prepare Spinach, Tomato & Garlic: Finely chop a handful of fresh spinach leaves, slice your tomato, and finely slice your garlic cloves, set aside.
- Prepare Mackerel: Drain the canned mackerel, then place the mackerel on a paper towel to drain further. Set aside.
- Preheat Oven:If using an outdoor pizza like an Ooni pizza oven, aim for a temperature of 450-500°C at the center of your pizza stone. Use an infrared thermometer to ensure accuracy. It should take around 25-30 minutes to reach temperature.For a home oven, using a pizza steel or stone, place the stone or steel inside the oven and preheat to the highest temperature for at least 30 minutes.
- Prepare Base: On a lightly floured surface, stretch out the dough by hand according to the steps outlined in our dough recipe. Once you're happy with the shape of the base, lightly dust your pizza peel and transfer the dough onto the peel.
- Assemble Pizza: To assemble the pizza, begin by evenly distributing pieces of low-moisture mozzarella across the dough. Ensure the pieces are approximately 2 cm in diameter and spaced at least 1.5 cm apart. Next, generously sprinkle pecorino over the mozzarella. Place medium-sized chunks of mackerel evenly across the pizza, followed by slices of tomato and garlic. Finish with sprinkles of oregano and chili flakes, and then drizzle with EVOO.
- Bake Your Pizza:If you're using an outdoor pizza oven, launch the pizza into the oven and bake for 60-90 seconds. Keep an eye on the pie and rotate every 10-15 seconds to ensure even cooking and to avoid burning.For a home oven with a pizza steel or stone, the bake time should be around 7-10 minutes.
- Serving: Once the pizza is done, remove it from the oven and place it on a serving board. Garnish with chopped spinach leaves. Now it's time to enjoy your healthy and delicious homemade mackerel pizza!
