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. 


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


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