Ingredients:

250 g 00 flour
125 g water
2.5 g salt
5 g di brewer’s yeast
500 g mackerel
100 g salt
20 g sugar
1 g white pepper
100 g extra virgin olive oil
5 g balsamic vinegar
1 burrata weighing around 250 g
30 g cream

Method:

1. Knead 250 g of 00 flour with 125 g of water, 2.5 g of salt and 5 g of brewer’s yeast.

2. After the first rising, which will last around half an hour, roll out the dough so it is only a few millimetres thick, then cut it with a 10 cm pastry cutter.

3. Leave it to rise for 20 more minutes, punch it with a fork and bake at 180°C for 8 minutes: it’s important that the edge starts to turn golden.

4. Clean 500 g of mackerel into filets, carefully removing the bones.

5. Mix 100 g of salt with 20 g of sugar and 1 g of white pepper. Cover the filets with this mixture for 2 hours; wash the filets, remove the elastic film stuck to the skin of the mackerel and slice them.

6. Put the filets in a marinade with 100 g of extra virgin olive oil and 5 g of balsamic vinegar for 15 minutes. Then drain and keep in the oil.

7. Take a piece of burrata cheese weighing around 250 g, cut it into small pieces and add 30 g of cream to make it creamier.

8. Place the mackerel slices, a tablespoon of burrata and the cherry tomatoes previously seasoned with extra virgin olive oil and a few drops of balsamic vinegar on the fragrant pizza.

Editorial board Identità Golose
source: http://newsletter.identitagolose.it/email.php?id=618

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