Smoke Herring Pizza is on the menu today! If you’re looking for a delicious and unique pizza recipe, look no further than Spicy Smoked Herring Pizza. This recipe is a delicious and unique twist on traditional pizza.
The combination of the salty, briny herring with the sharp Parmesan cheese and the fresh parsley is simply amazing. The red onion adds sweetness, and the whole thing is finished with a kick of heat from the pickled herring. This pizza is sure to be a hit with your guests!
How to desalt smoked herrings
Cooking herring fillets can be very tricky. The fillets must be desalted under running water and then boiled in vinegar and water to remove most of the salt and cut down on the fishy smell. I have been using this desalting method for a long time, and it works for me. You may want to try this technique as well.
Click here to check out other methods for desalting dried salted fish.
The Pizza Dough
I love using bread flour when I make pizza from scratch because of its texture and taste. I often make a no-yeast dough recipe when I am in a hurry and don’t have time to wait for the dough to rise. It is not the best recipe because it almost tastes like eating regular bread.
The pizza dough does not have the same elasticity when made with yeast. The method I am using is from www.easypizzacrusts.com, and it is called “No Yeast Pizza Crust Recipe.” It is best to use an excellent All-Purpose Flour brand when making this pizza recipe dough.
The pizza dough is prepared with flour, baking powder, salt, water, and cooking oil. The water measurement from the recipe is not exact because I always use a few more teaspoons of water. For cooking oil, I used regular olive oil.
How to make The Smoked Herring Pizza
After boiling the smoked herring, the fillets are shredded, pan-fried with spices, and mixed with marinara sauce. The recipe can take some time because you want to ensure the mixture is not salty. For example, using a nonstick skillet instead of a regular skillet helped when cooking the shredded herrings. The fish is lightly pan-fried and tastes excellent.
Using a small amount of oil will pay off because the herring mixture should not be greasy. Many chefs say more oil is better when cooking certain dishes, but this is an exception. I used shallots because I think it adds more flavor and balances out the taste of the fish well.
The tricky part of the pizza is the mozzarella cheese. I struggled with this but did not regret the decision. I know I wasn’t making cheesy bread because of the texture of the pizza dough, so I avoided adding lots of cheese. It paid off!
More Notes and Tips:
- For a spicier pizza, use more hot pepper sauce.
- Use less hot pepper sauce for a milder pizza or omit it altogether. If you do omit it, make sure you add more blended herbs.
- Add other toppings to this pizza, such as capers, tomatoes, or olives. Remember that capers and olives contain salt – go easy with these ingredients.
- This pizza is best served immediately but can also be stored in the refrigerator for up to 3 days.
- Serve the pizza with a tall glass of lemonade.
This Smoked Herring Pizza recipe is light, crispy, and the salt content is perfectly balanced. It is a delicious and unique twist on traditional pizza. The combination of the salty, briny herring with the sharp Parmesan cheese and the fresh dill is simply amazing. The red onion adds a sweetness, and the whole thing is finished with a kick of heat from the pickled herring. This pizza is sure to be a hit with your guests!
If you’re looking for a new and exciting pizza recipe to try, I highly recommend Spicy Smoked Herring Pizza. It’s sure to become a new favorite!
- Pizza Pan
Smoke Herrings Ingredients
- 0.8 lb smoked herring fillets
- 6 cups water
- 1 tablespoon white vinegar
- 2 cloves garlic finely chopped – 1 teaspoon
- ½ cup shallots chopped
- 1 tablespoon parsley finely chopped
- 1 tablespoon olive oil
- ¼ teaspoon freshly ground black pepper
- 1/4 tsp Noubess Hot and Spicy Herbs optional
- 1 teaspoon lemon juice or lime, fresh
- 6 tablespoons marinara sauce
- ¼ teaspoon hot pepper flakes – optional
Pizza Dough Ingredients
- 2 cups all purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 2/3 cup water
- 1 tablespoon cooking oil or olive oil
- ¼ cup mozzarella cheese shredded
- Rinse herring fillets under running water to remove excess salt. In a large saucepan add fillets, water and vinegar and bring to a boil. Boil for 5 minutes, remove from water, let cool and shred.
- On low to medium-high heat, in a nonstick skillet, add oil, garlic, parsley, shallots, black pepper and pepper flakes if using or Noubess Hot and Spicy Herbs. Fry mixture for 3 – 4 minutes. Remove from skillet and set aside on a plate. Make sure you do not remove most of the oil from the skillet.
- In same skillet, add shredded fillets and fry for 5 minutes stirring occasionally while breaking the larger pieces. The mixture should be darker in color and look crispier. Add Shallots mixture, lemon/lime juice, 1 tablespoon marinara sauce and cook together for another 2 -3 minutes. Remove from heat and set aside to cool while preparing pizza dough.
- Preheat oven to 200°C / 400°F / Gas Mark 6. Prepare a 31cm (12″) pizza pan by spraying with non-stick cooking spray. Combine all dry ingredients in a mixing bowl. Mix water with oil and add to dry ingredients and incorporate well. More water may be needed – add 1 teaspoon of water at intervals. Knead dough by hand 6-8 times on a lightly floured surface. Roll dough thinly. Place rolled dough onto prepared pizza pan. (Original No Yeast Pizza Crust Recipe can be found at www.easypizzacrust.com)
- Spread the remaining marinara sauce on the prepared dough, add herring mixture and cheese. Bake pizza at 200°C / 400°F / Gas Mark 6 for 18-20 minutes, depending on the crust thickness. Remove from oven and let cool for 5 minutes before serving.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
Always choose ingredients without corn or corn derivatives.
Originally published June 16, 2013. Revised and updated.