Smoked Herring Pizza


Ingredients for the topping
6 oz. Cristobal Smoked Herring Fillets, prepared & flaked
2 cups mozzarella cheese, shredded
½ cup of pizza sauce
1 tsp. fresh parsley, chopped
½ tsp. salt (optional)
¼ tsp. black pepper

Ingredients for the pizza dough
3½ to 4 cups bread flour, more for rolling
1 tsp. sugar
1 envelope instant dry yeast
2 tsp. kosher salt
1½ cups water, hot
2 tbsp. EVOO, plus 2 tsp.


Preheat oven to 500°F

Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.

Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area until the dough has doubled in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces and roll out the dough.

Spread the pizza sauce onto the dough using the back of a large spoon or ladle. Cover with the mozzarella cheese, sprinkle the parsley and top with the herring. Place pizza directly on the rack, bake for 5-7 minutes or until crust is golden brown.

Makes two 12″-14″ pizzas

Note: If the dough is sticky, add additional flour, 1 tbsp. at a time, until the dough comes together into a solid ball.