Thursday 23 November 2017

Tuna and Anchovy Pizza

Tuna and anchovy pizza
Tuna and anchovy pizza
Grilled scallops with chorizo
Fish by Mat Follas

Anyone who thinks cooking with fish and seafood is difficult will do a quick U-turn after reading the new cookbook by former MasterChef winner Mat Follas

Tuna and Anchovy Pizza

The satisfaction of making your own pizza bases can't be underestimated and it is probably easier than you think. You can even make a batch of the pizzas, wrap and freeze them.

Preparation time: 2 hours and 25 ­minutes. Cooking time: 25 minutes.

Serves 4

You will need

180ml warm water

5g fast-action dried yeast

300g strong bread flour

1 teaspoon salt

40ml extra virgin olive oil, plus extra to drizzle


4 tablespoons tomato purée

200g grated mozzarella cheese

200g grated Cheddar cheese

50g grated Parmesan cheese

50g canned anchovies in oil

160g canned tuna in spring water

1 red onion, peeled and finely chopped

A small bunch of fresh tarragon

4 baking sheets, oiled


To make the pizza dough, combine the warm water, yeast, flour, salt and oil in a large mixing bowl. Bring the ingredients together into one ball using the tips of your fingers. Turn out onto an oiled worktop and, with the base of your hand, stretch and knead the dough for 10 minutes.

When the dough is a smooth and consistent texture, it's ready to prove. Drizzle a little oil into the base of a large bowl, oil the ball of dough, and put in the bowl. Cover with a clean kitchen cloth and put the bowl somewhere warm (a hot press is ideal for this) for 1ƒ hours.

Preheat the oven to 220°C (425°F), Gas 7. Once proved, the dough should be at least twice its original size. Gently turn it out onto an oiled surface and knead the dough gently to knock out the air. Divide it into four portions. Put each of the pieces of dough onto a separate prepared baking sheet and stretch the dough with your fingertips until it is about 5mm/ªin thick.

Don't worry about making the base completely even as thinner or thicker areas add to the flavour and texture of the finished pizza. Bake each base (one at a time depending on the size of your oven) in the preheated oven for 6 minutes. Remove them from the baking sheets and put back in the oven, directly on the oven shelf, to cook for another 3 minutes.

To finish, spread 1 tablespoon of tomato purée on each pizza base and sprinkle evenly with the cheeses. Place the anchovies evenly across each pizza and do the same with the tuna and the red onion. Return the pizzas to the oven, directly on the oven shelf, for 10 minutes. Sprinkle with freshly chopped tarragon, slice and serve immediately.

TIP: To freeze the pizzas, cook for only 6 minutes of the final cooking time, then remove from the oven and set aside to cool completely. Place in a large sealable bag and freeze. To cook from frozen, preheat the oven to 220°C (425°F) Gas 7 and cook, directly on the oven shelf, for 6 minutes.

Grilled scallops with chorizo

Scallops and chorizo make a wonderful combination as the heat of the chorizo goes well with the sweetness of fresh scallops. Add some celeriac purée for a smooth yet slightly bitter and fragrant flavouring, and this dish is a delight. Serve as an appetiser of three scallops in the shell.

Preparation time: 15 minutes. Cooking time: 10 minutes.

Serves 4

You will need

1 small celeriac, peeled and diced

Milk, to cover

Salt and freshly ground black pepper

12 king scallops

200g cooking chorizo, finely diced

Small bunch of flat-leaf parsley


Put the celeriac in a saucepan set over a medium heat and pour over enough milk to just cover. Simmer for 15 minutes, then carefully remove the celeriac and transfer to a food processor. Blend the celeriac, adding some of the milk liquor to a thick creamy purée. Season with a generous pinch of salt and set aside. Preheat the grill to 160°C (325°F), Gas 3.

Prepare the scallops by removing the meat and the roe, then clean out the scallop shells. Arrange the shells on a baking sheet, using a little crumpled foil as a base to stop them from rolling around.

In the bottom of each scallop shell, place ƒ tablespoon of celeriac purée, 1 scallop, 1 teaspoon of diced chorizo and a pinch of salt.

Place them under the preheated grill and bake for 8-10 minutes. Your scallops should be just starting to brown on top. Serve 3 scallop shells on each plate with a generous sprinkle of chopped parsley on top.

TIP: I sometimes arrange a bed of salad leaves on the plate to hold the shells upright.

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