Mackeral Pizza

Pizza is great for using up a glut of tomatoes in the greenhouse. Roasting them first really enhances the flavour and Sally Barnes’ smoked mackeral is a great addition. The fish is caught locally off the coast of  West Cork and cured and slow smoked in a traditional way at the Woodcock Smokery in Castletownsend.

Dough recipe

  • 275g strong plain flour
  • 1 sachet of easy blend yeast
  • 1 teaspoon of salt
  • 250 ml hand-hot water (½ boiling + ½ cold water)
  • 2 teaspoons of extra virgin oil


  • 3 smoked mackerel fillets
  • Passatta or tin chopped tomatoes or oven roasted and skinned fresh tomatoes mashed
  • Pinch of sugar
  • Finely sliced onions
  • Clove garlic (optional)
  • Baby salad leaves

To make the dough

Sift flour, yeast and salt into a bowl. Make a well in the middle of the flour, add water and olive oil and mix together to form the dough. Put onto a floured surface and kneed until smooth and elastic. Return the dough to the bowl and leave to rise until approx doubled in size.

This dough makes 2 – 3 medium thin pizza bases. You can just double up the ingredients and freeze any unused dough.

When heating the oven, add pizza tray and heat as hot as possible.

Tomato topping

Pour tomatoes into bowl, add a pinch of sugar and a chopped, crushed garlic clove.

Make up Pizza

Divide dough into 2 or 3 balls and rollout. Take the tray out of the oven, work quickly put the dough onto a tray, should sizzle if tray is hot enough. Add an even layer of tomato topping, then layer the other ingredients, finish with the sliced mozzarella. I buy mozzarella balls but you could use grated mozzarella. Add a sprinkle of salt over the pizza to bring out the flavour in the cheese. Put in oven, when bubbling and the base is cooked remove. Serve with peppery salad leaves and a bowl of potato wedges or sauté potatoes.

*Great recipe to make use of a glut of tomatoes in the greenhouse. These roasted with garlic can be made in bulk and frozen, then defrosted as needed.

Baby salad leaves are very easy to grow within 2 – 3 weeks on a window sill and can be cut and left to grow again.*

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