Recipe

Neptune pizzetti

by Miguel Barclay

Crisp Neapolitan-style mini pizzas with flakes of smoked mackerel from Miguel Barclay, author of One Pound Meal

I really love the flavours of a traditional Neapolitan marinara pizza. The garlic, drizzled with olive oil and a pinch of salt, sizzles away under the heat, infusing its flavours into the tomato sauce. Here I have created the ultimate crispy pizzetta base and then taken it one step further, by adding smoked mackerel to create delicious, extra crunchy neptune pizzetti. 

Ingredients

40g plain flour
25ml water
3 tbsp passata
1 clove of garlic, sliced
A few black olives
½ smoked mackerel fillet, flaked
Olive oil

Method

Pre-heat your oven to 190C. In a bowl, using a spoon, mix together the flour and water with a pinch of salt. As soon as the dough forms, empty onto a floured work surface and knead for a few mins (adding extra flour if it is too sticky).

Roll out the dough into 3 even oval shapes about 2mm thick and place on a sheet of greaseproof paper.

Spread 1 tbsp passata onto each pizzetta, adding the sliced garlic, olives and flakes of smoked mackerel. Then sprinkle with salt and pepper, finishing with a drizzle of olive oil.

Place the greaseproof paper onto a baking tray and cook for about 20 mins until the base is crisp and the garlic is sizzling (but not burnt!).

For a nice rustic effect, serve on the greaseproof paper.

Recipe: Miguel Barclay
Image: Dan Jones