List of Ingredients
- farina speciale (special Italian pizza flour)
- peeled, chopped tomatoes
- cherry tomatoes
- 4 OZ. of fresh salmon fillet
- radicchio
- cuttlefish (bodies only)
- brewer’s yeast
- Extravirgin olive oil
- White wine
- Garlic
- Parsley
- Salt
- Pepper
Method
Crumble the yeast into the flour, add 1 scant cup of water and mix, adding 1 scant teaspoon of salt while the dough is still rough. Knead the dough until smooth and elastic. Place the dough into a container about 3-4 times its size, cover with plastic wrap and a damp cloth and allow to rise for 15 hours in a cool place (about 60°F).
Sauté the radicchio in 3 tablespoons of oil with 1 peeled garlic clove and salt to taste. When the radicchio has wilted, add the halved cherry tomatoes and cook for another 2 minutes, then taste and adjust for salt and pepper. Cook the salmon, skin side down, in a covered non-stick pan with no fat for 5-6 minutes.
Cut the cuttlefish into thin slices, fry them in a tablespoon of oil for 30 seconds, add a splash of white wine, cook for another 1 minute, salt to taste and remove from heat. Crush the tomatoes with a fork and season them with minced garlic, parsley and a pinch of salt. Divide the dough into 4 parts and form into 4 rounds (about 7 inches across).
Top them with the peeled tomatoes and a drizzle of oil and bake them on a hot stone (see above) at 480°F for 6 minutes. Garnish the pizzas with the tomatoes and radicchio, slices of cuttlefish and chopped salmon.