Luke's Kitchen
Recipe kindly shared by the team behind Luke’s Kitchen, Kuaotunu.
Discover their story here.
To make a base that’s delicious enough to match these beautiful toppings, try one of our incredible pizza dough recipes.
Ingredients
Base sauce
Garlic oil (for seasoning fish)
Pizza
Method
Base sauce
1.Fry onion with olive oil and rosemary until soft. Add tomato paste and garlic cloves. Once paste has slightly caramelised (it will become a slight brown colour), add tomatoes.
2.Bring to a simmer, remove rosemary stalks then blend with a stick mixer until smooth. Add salt and pepper to taste. If tomatoes are tart, a small amount of sugar can be added.
Pizza
3.Crush garlic into olive oil and coat your sliced fish with the garlic oil. Mix in a hint of salt and pepper to taste. This coating will give the fish nice flavour and helps it cook on the pizza.
4.Grab a thin crust pizza base and spread base sauce leaving only a 1cm gap from the edges.
5.Top with onion, courgette and mushroom, then add fish, followed by mozzarella.
6.Cook in a hot wood fired pizza oven, or on a pizza stone in your oven above 200°C, depending on how thick your base is. As a general rule, a tasty pizza is best cooked high and fast.
7.Once cooked, garnish with a squeeze of fresh lemon, a few dollops of garlic aioli, fresh rocket, salt and pepper. Enjoy!
This pizza works best with fresh fish, and is delicious with most types. Snapper, gurnard, tarakihi or kingfish are Luke’s top picks. In terms of toppings, just use as much of each ingredient you want, depending on how well-covered you want your pizza to be!
Note
