SMOKED MACKEREL PIZZA

A seagan pizza that's loaded with vegan cheese, smokey fish and all your favorite veggies.

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My go-to meal when the craving hits and you want something that tops the usual pie. I first made this pizza for a big group a friends while cruising the bahamas. We made an oven on the beach and I whipped up this mackerel pizza for everyone to share under the stars and over a fire. We talked about that pizza for a long time until I finally got the recipe written down and now, it never misses a movie night.

It's mouth watering-ly good.

It starts with a classic homemade crust infused with dill (to keep with our seafood theme). Then its topped with a caper and tomato pizza sauce, your favorite pizza veggies, vegan cheese and the star of the show- savory smoked mackerel. Its mouthwateringly good. The flavors are atypical but trust me, you won't miss a thing! Once the pie is bubbling and out of the oven( or off the fire!) its topped with a tangy marinated green salad that you never knew you needed until now. YUM ! I think I know what's for dinner tonight!

Picking and smoking your fish: I like to smoke my own fish in the oven with my Cameron stove top smoker and generally like to choose a fish with a higher oil content which is why the mackerel works so well. You can also find sustainably harvested smoked fish in your local grocery store or seafood market.

SMOKED MACKEReL PIZZA

(Makes one 12 inch pizza)

Crust

• 1 cup warm water

• 1 (.25 ounce) package active dry yeast

• 1 tsp sugar

• 2 - 2½ cups bread flour( or all purpose)

• 2 tbsp olive oil

• 1 tsp salt

• 1 tsp dry dill

Sauce

• ¼ cup tomato paste

• 2 tbsp capers

• 1/2 can crushed tomatoes, drained

• 1 tbsp balsamic glaze

• Chili flakes

• 1 clove garlic, minced

• Splash oil

Toppings

• 1 bag vegan mozzarella

• Thinly sliced red onion rings

• Mushrooms

• Artichokes

• Smoked mackerel ( sub out for any type of smoked fish)

Garnish

• Fresh chopped dill

• Arugula

• Oil/ vin for topping

METHOD

Preheat oven to 450 F.

Prepare your dough

1. In a large bowl, 'bloom your yeast by taking 1 cup of warm water and sprinkling the packet of yeast on top. Add a pinch of sugar and let sit for 5 minutes.

2. In the same bowl, add the flour, oil and salt and dill. Mix until a smooth dough forms.

3. Let the dough rest for 5 minutes and then turn it out onto a lightly floured surface or non stick pizza pan. Form into a 12 in circle while creating a thicker edge around the outside. set aside.

Make your sauce

1. Simply add the crushed tomatoes, tomato paste, capers, balsamic glaze, garlic chili flakes and oil into a blander. Pulse a few times or until desired consistency is reached.

Top your pizza

1. Spread pizza sauce over dough, leaving the edge exposed.

2. Break up the smoked mackerel into bite size pieces and spread them over the crust with your toppings. Cover with vegan mozzarella and spice it up with a sprinkle of pepper and paprika.

3. Place in the oven at 450 degrees for 12-15 minutes or until the crust is cooked through and golden brown.

4. Add the garnishes to top it off.

Pizza night has forever changed and Im here for it. Snap a photo and let me know in the comments below what the crew thought of pizza night this time around!