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02 January 2013,04:39 by
Ponmathi Srilekha.S

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MONKFISH AND BACON PIZZA

Makes :
2 pizzas

Preparation Time :
40 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Sift the flour into a mixing bowl and add the yeast and salt, making a small well in the top. Mix the water and oil together into the bowl and gradually combine to a sticky dough.
  • Lightly flour the work surface and knead the dough for about 10 - 12 minutes, until it is smooth and elastic.
  • Knock back the dough by gently kneading for about a minute, then divide into two balls.
  • Flatten each ball, roll out on a lightly floured work surface, giving a quarter turn between each roll.
  • Preheat the oven to 220°C / 425°F / Gas Mark 7. Place the pizza bases on two baking trays.
  • Place the monkfish on a small baking tray, drizzle with the oil and season to taste with salt and pepper.
  • Roast in the preheated oven for about 20 minutes or until the fish is just cooked and the flesh is opaque. Remove from the oven and flake into chunky pieces.
  • Heat a non-stick frying pan over a high heat, add the bacon and dry-fry for 2 minutes or until starting to turn crispy. Remove from the pan and drain on kitchen paper.
  • Divide the pizza sauce between the two pizza bases, spreading almost to the edges.
  • Scatter over the fish and bacon, then add the red pepper and finish with the cheese. Adjust seasoning with salt and pepper to taste.
  • Bake in the preheated oven for 10 minutes or until the cheese is melting and golden and the bases are crisp. Serve immediately.

INGREDIENTS

Basic Pizza Dough

  • 250 grams strong white flour, plus extra for dusting
  • 150 ml hand-hot water
  • 2 tablespoon cooking oil, plus extra for kneading
  • 1 teaspoon easy-blend dried yeast
  • Salt, to taste

Topping

  • 250 grams ready-prepared tomato pizza sauce
  • 1 roasted red pepper in brine, drained and finely sliced
  • 100 grams mature Cheddar cheese, grated
  • 250 grams fresh monkfish fillet
  • 1 tablespoon lemon olive oil
  • 150 grams smoked bacon lardons  
  • Salt and pepper

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