Smoked Mackerel, Sun-blushed Tomato, Samphire & Salsa Verdi Pizza

Recipe by Joe Boiling
Serves 2
Oven temp. 450 ℃
  • For the Salsa Verdi;
  • 50g Soft Green Herbs (Parsley, Basil, Tarragon etc), roughly chopped
  • 1 Cocktail Gherkin, finely diced
  • 1 Shallot, finely diced
  • 1 Garlic Clove, finely chopped
  • 1 Tsp Capers, chopped
  • 1/2 a lemon, zest and juice
  • 100ml Olive Oil
  • For the pizza's;
  • 2 Balls of pizza dough
  • 200g Ricotta
  • 2 Tbsp Olive Oil
  • 1/2 a Lemon, juice and zest
  • 1/2 a Ball of Mozzarella
  • 1 Smoked Mackerel Fillet, broken into chunks
  • 14 Sun-blushed Tomatoes,
  • 60g Samphire
  • Samphire is known as the ‘Asparagus of the sea’ and with good reason! A delicious natural saltiness gives it a unique delicious flavour. Watch the seasoning on the other elements of the pizza though…

    Whilst your Roccbox is coming up to temperature, make the salsa Verdi by mixing all the ingredients together in a bowl and seasoning with black pepper. Set to one side.

    To make the white sauce, mix the ricotta, olive oil and lemon juice and zest together before seasoning well and setting to one side.

    Stretch each dough ball into your perfect pizza base and top with white sauce. Evenly dot around the mozzarella, smoked mackerel, tomatoes and samphire. Using your floured pizza peel, pop the base into your Roccbox and cook for around 90 seconds, turning regularly.

    Remove from Roccbox and top with a generous helping of salsa Verdi. Cut into slices and serve!

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