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Our wines in the press

A Grape Match...

 

MALVASIA DEL SALENTO | £10.75

"The main flavours of this dish are smoked fish, so it needs a wine with just as much punch and power. Stick with white wine here, and stay in the Italian homeland. I've recently discovered this versatile Italian white; gentle, soft and packed with melon and peach character, it has an edge of spice which is a perfect complement to the smokey, powerful flavours of the salmon and mackerel."

- Angela Mount, Crumbs Magazine -

 

The Avonmouth Angler Pizza

Makes 1
INGREDIENTS
For the dough:
4g sachet dried yeast
1/2 tbsp sugar
150ml lukewarm water
250g strong white bread flour
1/2 tsp sea salt

For the Sauce:
Olive oil
1 clove garlic, crushed
Small bunch basil, finely chopped
250ml bottle of pasata

Toppings:
50g spinach
90g smoked mackerel
80g smoked salmon
60g mozzarella, grated
Small handful parsley, chopped
1/4 lemon

METHOD
1. Start by making the dough. Add the yeast and sugar to the warm water, stir, then leave for a few minutes.
2. Place the flour and salt in a large bowl and make a well in the middle. Slowly add the liquid to the flour and stir with a fork; it will start to get sticky. When you get to this stage, flour your hands and knead the dough until all the ingredients come together.
3. Remove the dough from the bowl and knead it for approx. 10 minutes, unitl it starts to become more elastic.
4. Place back in the bowl, cover and leave in a warm place until doubled in size - this will take approx. 45 minutes.
5. Add the pasata and allow to simmer for around 20 minutes over a low heat. Add sea salt and cracked black pepper to taste. Put to one side to cool.
6. When ready to assemble your pizza, preheat your oven to 240C/475F/gas mark 9.
7. Roll the dough out into a circle, until it's around 12 inches in diameter. Then spread a thin layer of the tomato sauce over the top and cover with an even layer of spinach.
8. Scatter over the makerel and salmon, and then the mozzarella, making sure all the toppings are evenly distributed.
9. Transfer to the hot oven tray or stone and cook on the top shelf of the oven. Once the mozzarella has melted, and the crust turned golden and crisp, it's ready!
10. Scatter over the chopped parsley, and serve with the lemon wedge.

- Crumbs Magazine -

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