Fish Pizza with Olives, Capsicum, and Parmesan

Pizza is always a favourite on Friday night (or any night for that matter). Have you tried making homemade pizzas together as a family ? It can be so much fun and a great hit with the kids (albeit a bit messy sometimes). This particular fusion of Indian and Italian pizza topping is an idea that gives new meaning to a seafood pizza. The dough is easy to work with and when baked, is perfectly crisp on the outside with a chewy interior.

Fish Pizza with Olives, Capsicum, and Parmesan
Serves: 3
For pizza base
  • ½ warm water
  • 1 envelope instant yeast
  • 1¼ cups water, at room temperature
  • 2 tablespoons extra-virgin olive oil
  • 4 cups flour, plus more for dusting work surface and hands
  • 1 ½ teaspoon salt
  • olive oil or nonstick cooking spray for oiling the bowl
For marinating fish
  • 4 fleshy fish fillets
  • 1 tablespoon ginger-garlic paste
  • 1 tablespoon red chilli powder, or to taste
  • ¼ teaspoon turmeric powder
  • ½ teaspoon black pepper
  • ½ teaspoon Italian seasoning
  • ½ teaspoon lemon juice or vinegar
  • coconut or vegetable oil, as required
  • 1 sprig curry leaves
  • salt to taste
For pizza topping
  • 1 tablespoon extra-virgin olive oil, for brushing on the stretched dough
  • cornmeal, for dusting the pizza tray
  • 2-3 tablespoons pizza sauce
  • ½ large onion, thinly sliced
  • ½ red capsicum, sliced julienne
  • ¼ cup green olives
  • 1 tablespoons fresh basil leaves, finely chopped
  • ½ cup mozzarella and parmesan cheese, shredded, to cover the toppings
  • salt and freshly ground black pepper, to taste
Prepare the pizza dough (by food processor)
  1. Sprinkle in the yeast and let stand for about 5 minutes or until the yeast dissolves and gets frothy.
  2. Add the room-temperature water and oil to above yeast mixture and stir to combine.
  3. In a food processor, process the flour, and salt, pulsing to combine.
  4. Continue pulsing while pouring the liquid ingredients (holding back a few tablespoons) through the feed tube. If the dough does not readily form into a ball, add the remaining liquid and continue to pulse until a ball forms.
  5. Process until the dough is smooth and elastic, about 30 seconds longer. (The dough will be a bit tacky, so use a rubber spatula to turn it out onto a lightly floured work surface.)
  6. Knead by and for a few strokes to form a smooth, round ball.
  7. Transfer the dough into a deep oiled bowl and cover with a damp cloth or with plastic wrap for 1½ to 2 hours.. Let rise until doubled in size. Press the dough to deflate it.
Prepare the pizza dough (by hand)
  1. Sprinkle in the yeast and let stand for about 5 minutes or until the yeast dissolves and gets frothy.
  2. Omit the room-temperature water and oil. Instead combine the salt and half the flour in a deep bowl.
  3. Add the liquid ingredients and use a wooden spoon to combine.
  4. Add the remaining flour, stirring until a cohesive mass forms. Turn the dough onto a lightly floured work surface and knead until smooth and elastic 7 to 8 minutes, using as little dusting flour as possible while kneading.
  5. Form the dough into a ball, put it in a deep oiled bowl, cover with cover with a damp cloth or with plastic wrap for 1½ to 2 hours. Let rise until doubled in size. Press the dough to deflate it.
Prepare the fish
  1. Clean and pat dry the cleaned fish using a kitchen tissue and cut into cube pieces.
  2. Make a fine paste of the remaining ingredients listed above "for marinating fish" using either oil or bit of water.
  3. Apply the paste on the fish pieces one by one and keep the marinated fish pieces for ½ hour in refrigerator.
  4. Pour oil and when its hot tilt the pan in such a way that oil gets spread evenly in the pan.
  5. Shallow fry the fish on medium heat with curry leaves; close it with a lid to avoid any spluttering out due to the moisture content on the fish and the marinade.
  6. Flip the fish pieces carefully after couple of minutes, reduce the heat to low and fry for another 2 minutes. (Fish need not be fried crisp, just slightly browned.)
  7. Remove from the fire and drain onto paper towel and keep it aside.
Build the pizza
  1. Prepare the dough as directed above.
  2. Divide the dough into two pieces and form each piece of dough into a smooth, round ball and cover it with a damp cloth. Let the dough relax for at least 10 minutes but no more than 30 minutes.
  3. Place a pizza stone on a rack in the lower third of the oven. Heat the oven to 230°C for at least 30 minutes.
  4. While it is preheating, Place a parchment paper the size of your pizza stone on a work surface and lightly sprinkle it with semolina or cornmeal
  5. Place the pizza dough in the centre and roll it out into a large round using a lightly floured rolling pin, or a pulling-stretching motion with floured hands.
  6. Leave an approximately 2 cm border that is thicker around the edges for the crust. Lightly brush this outer edge of the crust with olive oil. (This gives it a nice golden sheen after baking.)
  7. Spread a thin layer of pizza sauce on the pizza crust using the back of a spoon.
  8. Sprinkle with a layer of shredded mozzarella cheese.
  9. Top with fried fish pieces and julieneed bell peppers, onions, olives and chopped fresh basil leaves.
  10. Finally sprinkle shredded parmesan cheese on the top and season with salt and freshly ground pepper, to taste.
  11. Carefully transfer the parchment paper to the preheated pizza stone. Place in the oven and bake until the cheese is bubbling and the crust edges browned, about 12-15 minutes. Repeat with remaining ball of dough or freeze for later use.
  12. Remove the pizza from the oven, sprinkle with 2 tablespoon parmesan cheese.
  13. Slice and serve immediately.
This recipe makes enough dough for 2-3 medium pizzas, depending on how thick you like your crust.
Unused dough can be stored, Freeze the dough until it is ready to be used. The day you plan to use the dough, transfer it to the refrigerator to thaw and let stand at room temperature for about 30 minutes to take off the chill before making the pizza.
Unbleached all-purpose flour can be used, but the resulting crust will be less crisp.

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