Smoked Mackerel, Sun-blushed Tomato, Samphire & Salsa Verdi Pizza

By: Gozney

Samphire is known as the ‘Asparagus of the sea’ and with good reason! A delicious natural saltiness gives it a unique delicious flavour.

Recommended Oven: Roccbox, Dome, Arc XL, Arc, Tread
Prep Time: 15 minutes + dough prep time
Cook Time: 3 minutes

Ingredients

Serves: 2

For the Salsa Verdi

50g Soft Green Herbs (Parsley, Basil, Tarragon etc), roughly chopped
1 Cocktail Gherkin, finely diced
1 Shallot, finely diced
1 Garlic Clove, finely chopped
1 Tsp Capers, chopped
1/2 a Lemon, zest and juice
100ml Olive Oil

For the pizza's

2 Dough Balls
200g Ricotta
2 Tbsp Olive Oil
1/2 a Lemon, zest and juice
1 Ball of Mozzarella
1 Smoked Mackerel Fillet, broken into chunks
14 Sun-blushed Tomatoes
60g Samphire

For the Salsa Verdi

50g Soft Green Herbs (Parsley, Basil, Tarragon etc), roughly chopped
1 Cocktail Gherkin, finely diced
1 Shallot, finely diced
1 Garlic Clove, finely chopped
1 Tsp Capers, chopped
1/2 a Lemon, zest and juice
100ml Olive Oil

For the pizza's

2 Dough Balls
200g Ricotta
2 Tbsp Olive Oil
1/2 a Lemon, zest and juice
1 Ball of Mozzarella
1 Smoked Mackerel Fillet, broken into chunks
14 Sun-blushed Tomatoes
60g Samphire

Recommended Equipment

Roccbox

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Infrared Thermometer

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Balance Placement Peel
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Balance Turning Peel

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Instructions

Prevent your screen from going dark as you follow along.

Step 1

Whilst your Roccbox is coming up to temperature, make the Salsa Verdi by mixing all the ingredients together in a bowl and seasoning with black pepper. Set to one side.

Step 2

To make the white sauce, mix the ricotta, olive oil and lemon juice and zest together before seasoning well and setting to one side.

Step 3

Stretch each dough ball into your perfect pizza base and top with white sauce. Evenly dot around the mozzarella, smoked mackerel, tomatoes and samphire. Using your floured pizza peel, pop the base into your Roccbox and cook for around 90 seconds, turning regularly.