Seafood pizza with White Tuna neck and Anchovies from the Bay of Biscay
Seafood pizza is a classic in Italian cuisine; but in this recipe by Agustín (El bullir de Agus), we go from the Mediterranean to the Cantabrian, with delicacies such as our White Tuna neck cuts and our Cantabrian anchovies. Take note of all the ingredients and get ready to try it this first weekend of October.
- Pizza dough
- Tomato passata
- White Tuna neck (cogote) - one tin
- Anchovies from the Bay of Biscay - one tin
- White Tuna in brine - one tin
- Mozzarella - 125 g
- Mature Gouda cheese
- Black olives
- Green olives
- Spring onion - 1/2
- Red pepper
- Green pepper
- Ground white pepper
- Make the pizza dough
- Roll it out with a rolling pin, trying not to break the layers. It can be round (classic) or square.
- Add strips of cheese at the edge, around the entire perimeter of the dough and roll the edge to make a cheese-filled edge.
- Preheat the oven to 210 ºC.
- Crumble the tuna in brine and the neck cuts.
- Rinse the anchovies.
- Chop the mozzarella.
- Finely chop the spring onion and the peppers.
- Slice the olives and the capers.
- Poke the dough with a fork (so it doesn’t rise or inflate) and add some tomato passata. Spread it all over the surface, except for the edges.
- Spread the ingredients you’ve chopped in the previous steps.
- Add ground white pepper and oregano.
- Put in the oven for approximately 20 minutes (the time can vary depending on each oven). It should be crunchy but without being too dry.
- Right after removing it from the oven, spread the anchovies all over it, so they absorb the residual heat while it cools. That way they’ll turn out perfect.
A delicious seafood pizza, thanks Agustín!