Baccalà and pizza have one thing in common: they can be prepared in endless ways. Let’s just try to imagine all the pizza variations we have seen recipes of, and the salted cod recipes: An infinity. Baccalà fillets, is an ingredient that I connect to my childhood in Iceland. For children the mashed potato version was and sure still is a big favorite….. with some butter of course to make it even more appetizing. In time I’ve made a pizza version of my beloved baccalà & potato mash.
For the pizza dough:
- 250g whole-wheat flour
- 1 tbsp fresh yeast
- 180-200ml water
- a pinch of salt
- drip of extra virgin olive oil
- 250g lightly salted cod fillet
- 2 small-medium size biological potatoes
- 1 cup canned tomatoes (pelati), with juice, all squeezed together
- 1 tbsp worchester sauce
- 1/2 peeled and finely grated garlic clove
- generous drip of extra virgin olive oil
- 1/2 cup of biological oat milk
- 2 tbsp freshly grated parmigiano reggiano or grana padano cheese
- chopped parsley
- Dissolve the yeast in 4-5 tbsp of lukewarm water. Add the salt and the oil.
- Mix in the wheat and rest of the water. Mix all into an even dough. This dough version, should not become stiff like a regular pizza ball, but remain thickly liquid.
- Let the dough rest in a cloth covered bowl in a warm place for about 2-3 hours.
- Boil the baccalà for 5 minutes and the potatoes until tender. Remove skin and eventual bones and smash the fish together with some olive oil, the potatoes (with skin on), oat milk, garlic and pepper.
- Lightly grease a baking tin, pizza tin or pizza stone with extra virgin olive oil and distribute the pizza dough on it with your hands, starting from the middle. The dough should be elastic towards liquid, but should not leak out by itself.
- Distribute the tomato sauce on top and the baccalà-potato smash on top. Sprinkle some parsley for garnishing and a little bit of oil before baking at 240°C at the lowest rim for about 12-15 minutes. Baking time can vary between ovens, so control the last baking minutes.
- Drip a medium fruity olive oil over pizza for finishing touch and enjoy!
Sprinkle some dark olives on top the last minutes of baking time for extra Mediterranean flavor.