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This gourmet seafood pizza features a crust
infused with fresh basil, sun-dried tomato and Parmesan cheese
topped simply with fresh black cod and albacore tuna, a squeeze
of lemon juice, Italian seasoning, chopped plum tomatoes and
provolone cheese. Recipe by Chef Chef Phil Anderson.
Seafood
Pizza
- Dough:
1 (1/4-ounce) package active dry yeast
1 cup warm water (105° to 115°F) (40° to 45°C)
1 teaspoon granulated sugar
2 tablespoons olive oil - divided use
1 1/3 cups semolina flour
1 cup unbleached all-purpose flour
1 teaspoon salt
1 tablespoon Wisconsin Parmesan cheese, grated
2 tablespoons fresh basil, chopped
2 tablespoon sun-dried tomatoes, chopped
-
- Toppings:
1/4 pound fresh black cod
1/4 pound fresh albacore tuna
1 tablespoon lemon juice
1/2 teaspoon Italian seasoning
1 cup slice plum tomatoes
1 1/2 cups Wisconsin Provolone, shredded
- To Make Dough: In mixing bowl, dissolve
yeast and sugar in warm water. Let sit for about 5 minutes until
it foams. Add olive oil, both flours, salt, Parmesan cheese,
basil and sun-dried tomatoes, and combine well. When ingredients
are well combines, remove dough from bowl and knead it vigorously
on a floured work surface for about 10 minutes or until it is
smooth and elastic. Place dough in a large bowl that is coated
lightly with 1 tablespoon olive oil. Cover bowl with plastic
wrap and a kitchen towel and let rise for about one hour until
double in bulk.
- Punch down dough, turn it out onto work
surface and knead for about 2 minutes. Stretch or roll dough
into a circle 13 to 14 inches in diameter and about 1/8 inch
thick. Prick entire surface of dough with times of a fork.
- Bake dough in a preheated 450°F (230°C)
oven for about 4 minutes. Remove parbaked shell from the oven,
let cool for a few minutes (push down any dough bubble by hand).
Brush top of the curst with olive oil (about 1 tablespoon).
- To Prepare Toppings: In a skillet or sauté
pan, sauté cod and tuna over medium heat until cooked
through. Add lemon juice and Italian seasoning.
- To Assemble Pizza: Top pizza crust first
with sliced tomatoes, then seafood, the cheese.
- Place pizza in a preheated 500°F (260°C)
oven and bake for 8 to 10 minutes until dough is browned and
crisp and the cheese is golden and bubbly. Serve at once.
Makes 4 servings.
Recipe and photograph provided courtesy
of Wisconsin Milk Marketing Board, Inc.
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