This is another inventive pizza that you won't find in the neighborhood pizzeria, at least not mine outside Florence. You will, on the other hand, find it in trendier places in the heart of town. If you are not a fan of swordfish, you could use tuna steak, or even chicken breast. The recipe will make 4 pizzas, and calls for:
Prep Time: 90 minutes
Cook Time: 25 minutes
Ingredients:
- 2 1/4 pounds (1 k) pizza dough
- 2/3 pound (300 g) drained canned tomatoes, chopped
- 2/3 pound (300 g) swordfish
- An avocado
- 1/2 pound fresh, soft mild cheese
- 2 tablespoons minced mixture of fresh aromatic herbs, for example lemon grass, mint, tarragon and thyme
- The juice of a lemon
- Dry white wine
- Flour
- Olive oil
Preparation:
Prepare the dough, divide it into 4 pieces, and let them rise. In the meantime, combine with minced herbs with a tablespoon or two of flour, and flour the fish on both sides with this mixture.
Heat 2-3 tablespoons of olive oil and sauté the fish for 3-5 minutes per side. Drain it and keep it warm. Pit and finely slice the avocado, setting the slices to marinate in a half cup of wine and a teaspoon of lemon juice.
Pull the dough into disks and spread the tomato over them; season with a few drops of olive oil and a little salt. Slice the fish into strips and arrange them in a spoke pattern on the pizzas. Bake them for 15 minutes in a 450 F (220 C) oven, or 3-5 minutes in a pizza oven. Remove them, arrange the avocado slices between the fish slices, dot the pizzas with cheese, and bake them for 5 minutes more in a conventional oven, or about 2 minutes in a pizza oven. Serve with olive oil on the side for those who want a little more.
Heat 2-3 tablespoons of olive oil and sauté the fish for 3-5 minutes per side. Drain it and keep it warm. Pit and finely slice the avocado, setting the slices to marinate in a half cup of wine and a teaspoon of lemon juice.
Pull the dough into disks and spread the tomato over them; season with a few drops of olive oil and a little salt. Slice the fish into strips and arrange them in a spoke pattern on the pizzas. Bake them for 15 minutes in a 450 F (220 C) oven, or 3-5 minutes in a pizza oven. Remove them, arrange the avocado slices between the fish slices, dot the pizzas with cheese, and bake them for 5 minutes more in a conventional oven, or about 2 minutes in a pizza oven. Serve with olive oil on the side for those who want a little more.
