Beetroot, smoked mackerel & horseradish pizza

This is probably the most bizarre pizza I came across (well, not mentioning some of American inventions I guess..). I am a big fan of minimalistic pizza with fresh tomato sauce and mozzarella, so I don't call myself a pizza toppings expert. I hate when pizza is overloaded with ingredients, especially cheese. 

This is also one of the best pizzas I ever made and ate. I mean the topping as well as the base. 

Recipe comes from "Hugh's Three Good Things (on a plate)" and to be honest it was on my mind constantly for last two weeks. First I though: "What a bizarre mix of ingredients in general and especially on a pizza" , but then second thought:

" What's not to like? Beets? Good! Mackerel? Good! Horseradish? Good!” 

(do you remember this scene from "Friends", in which Rachel prepared a dessert with beef?)

Anyway this combination is perfect. Beets &horseradish – delicious. Smoked mackerel & horseradish - delicious. These three work brilliantly in one dish.

What is the most bizarre pizza you have ever eaten?

3 medium pizzas

Dough

250g plain flour

250g white strong bread flour

1 level tsp of salt  

1 tsp instant yeast 

1 tbsp olive oil 

about 300ml water (or how much flour will take – different types of flour take different amount of water)

Sauce

1 tbsp freshly grated horseradish 

3 tbsp plain yoghurt  

1 tbsp lemon juice

freshly ground black pepper 

salt

Topping

 

2 medium beetroots, unpeeled

2 fillets of smoked mackerel

2 shallots (I used French, if you go for English ones double the amount, as they are much smaller)

a splash of olive oil

salt

freshly ground black pepper

Firstly prepare the dough. Mix both flours together and add the salt, yeast and olive oil. Next little by little add the water and mix either with your hands or with a mixer. You need to knead the dough for about 10 minutes, it could be sticky at first but it will become more elastic during the kneading. Then place the dough in an oiled bowl, cover with a cloth and leave it until doubled in size.

In the meantime prepare the sauce. Mix horseradish, yoghurt, lemon juice and mix and then season with some salt and pepper. Set aside and prepare the topping.

Heat the oven to 180 C, place beets in oven proof dish, drizzle with little olive oil and roast until soft. Knife should go in easily when they're ready. Remove from the oven and leave it to cool down. Then peel and slice.

Remove the skin from the mackerel and fake it with your fingers to bite size pieces.

Peel and slice the shallots (not too thinly, I cut them too thinly and some of them were burnt, still tasty though!). Place in a bowl, drizzle with little olive oil, season with salt and pepper and toss it, until covered with oil.

Heat the oven to 250 C (or at least 220 C) with a pizza stone or a baking tray.

When dough is ready remove it from the bowl onto a floured worktop and gently press with yours hands. Divide into three parts and again press each to flatten them a bit. Leave it to rest for about 15 minutes. Then place one piece onto a tray or pizza shovel and roll thinly.

Place one third of the sliced beets onto prepared base, as well as mackerel and top with shallot rings. Drizzle with little more olive oil and season with salt and pepper. Slide the pizza onto a hot tray or stone and bake until crisp and golden. Repeat with the remaining dough and topping.

Divide into portions and serve with the horseradish sauce.