Pizza con Merluzzo e Cipolla Rossa

(Fresh Cod and Red Onion Pizza)

As visitors to The Artisan already know, we make a lot o pizza. Having an abundance of fresh cod  on hand we experimented with using it on pizza.  The recipe below is the result.


1 1/2 Cups Red onion chopped into small pieces
1/4 Cup Olive oil - extra virgin
1/2 Lb Fresh Cod Fish - sliced on the bias into 1/4 inch pieces
2 Oz. Gorgonzola cheese - dolce (sweet)
1/8 Tsp. Dill weed - dry
1/2 Med. Tomato - chopped into small pieces
Q.B.    Salt - kosher

If using an indoor oven preheat the oven to 500 F.   If using a wood fired oven,  this should be started early enough to reach 700-750 F by the time the pizza will be made.

The Dough

Make up a portion of The Artisan Pizza dough enough for two 10-12 thin crust inch pizze.

Procedure for Making the Pizze & Pizze Ingredients

Marinate the Codfish in lemon juice combined with either Amontillado Sherry or Sweet Marsala.  One lemon squeezed of its juice, and a cup of the wine makes a nice marinade. If the fish is not covered by the liquid, add a bit of water until this is the case.  After 2-3 hours, remove the fish from the marinade and pat dry.  Slice the Cod on the bias, lay the cod fish out on a flat plate, and sprinkle generously  with the dill weed.  Turn the fish over and do the same. Set aside in the refrigerator until ready for use.

Pour half the olive oil into a 10 inch fry pan.  When the oil is hot add the onion, and cook over medium heat until they are translucent.  Turn the heat up and continue cooking until the onions begin to brown.  Turn off the heat, remove the onions, and set aside.

When the oven is ready roll out one of the piazza shells. The resultant pizza shell should be quite thin. Sprinkle a bit of olive oil on the shell and spread it around with your  fingers, leaving about 3/4" of the edge free of oil.  Place half the onions evenly on the oil, then place half the Codfish on evenly the onions.  Tear the Gorgonzola in to four pieces, and place on each quadrant of the pizza.  Lastly put the tomato pieces - evenly spaced - on the pizza. 

Sprinkle with the last of the olive oil, and place in the oven.  Bake for about 4-5 minutes if using an indoor oven. (A wood fired oven will cook much more quickly, and the pizza could be ready in 2-3 minutes.  That depends on the temperature and configuration of the oven.)

Serve hot with a good Pinot Noir, or Roussane.

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Last updated on: 02/19/07 10:12:12 AM