Closed Pizza with Herring, Tomatoes, and Basil

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

Formally, this is more like a pie made with yeast dough, prepared without unnecessary quirks. However, the inclusion of herring and basil in the filling gives it a certain Mediterranean flair, so let's call it pizza. The aromatic taste of basil enlivens the filling, while the salty and vibrant herring (in Italy, they would use anchovies instead, but why complicate things?) makes the flavor even more distinctly fishy.

Ingredients

Wheat Flour - 10.6 oz
Water - 2 tablespoons
Salt - to taste
Dry yeast - 0.5 oz
Fat - 1.8 oz
Chicken Egg - 1 piece
Ground Black Pepper - to taste
Tomatoes - 17.6 oz
Garlic - 1 clove
Canned cod liver - 5.3 oz
Vegetable Oil - 4 tablespoons
Basil - to taste
Herring - 5.3 oz

Step by Step guide

Step 1

Prepare the dough from flour, yeast, water, and salt. Place it in a warm place for 1 hour.

Step 2

Knead the dough again, adding pork fat, the yolk, and a pinch of pepper. Set aside one-third, and roll out the remaining two-thirds into a layer 1.5–2 cm thick and place it in a baking dish previously greased with vegetable oil, raising the dough on the edges of the dish by 2-3 cm.

Step 3

Blanch the tomatoes in boiling water, peel them, and stew in vegetable oil with finely chopped garlic and basil until a thick mass is obtained.

Step 4

Cool down, add the chopped canned fish or herring fillet. Mix well and spread over the dough.

Step 5

Roll out the remaining dough into a thin layer, place it on top of the filling, and seal the edges tightly. Brush the top with egg white and bake for 30-40 minutes in a well-heated oven.