Pizza Isolana, South Sea Islands Pizza

This is another inventive pizza that you won’t find in Italian neighborhood pizzerie, at least not the one in our small town. 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:

  • 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

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.

Pizza Anyone? Pizza history, dough, toppings, and more
How to bake pizza in a wood-fired oven


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Categories: Pizza, Calzoni, and Similar

Author:Cosa Bolle in Pentola

Italy boasts an astonishing number of varietals, denominations, and wines, and tremendous changes are sweeping the land. New wines are being created, new DOCs are being introduced, and the existing denominations are overhauling their regulations both to reflect the practices adopted by their member wineries and to favor improvements in quality. Even the most staid and stolid region can flower seemingly overnight, emerging with exciting new wines and wineries that require rewriting the enological maps and rethinking one's positions. And, of course, recipes too, because cuisine and wine are closely intertwined and it's difficult to imagine one without the other.


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