Simple Smoked Trout Pizza with Mascarpone & Rocket

Simple Smoked Trout Pizza with Mascarpone & Rocket

Simple Kiln Roast Trout Pizza with Mascarpone & RocketMade with classic Italian ingredients, a crowd-pleasing pizza topped with tasty smoked trout will become one of your favourite easy fish recipes.


For the topping:

For the base:

  • 500g strong white bread flour
  • 1 tsp salt
  • 2 tsp fast-acting yeast (or 2 tsp of baking powder for a super-speedy alternative)
  • 2 tsp sugar
  • 300ml warm water

“You know you’re onto a winner when you find easy fish recipes the whole family can get involved with making, such as this delicious pizza!” – Scott Fraser, RR. Spink & Sons’ Chef


  1. To make the pizza dough, put the sugar, yeast and 50ml of the warm water in a cup and leave for 15 minutes to start bubbling.
  2. Place the rest of the flour and the salt in a bowl. Create a well in the center and pour in the yeast mixture along with the remaining water. Mix with a spoon until the mixture comes together to form a soft dough.
  3. Transfer the mix to a floured surface and knead for 20 minutes, until the dough becomes smooth. Use a little extra flour if it begins to stick.
  4. Put the dough in a bowl and cover with a lid or a wet towel and leave to double in size – this should take about 1 hour.
  5. For the quick dough, mix all of the dry ingredients together with the water and knead until smooth – the dough will be ready to use immediately!
  6. To make the topping, combine the mascarpone with the minced garlic, Parmesan and parsley then season with salt and black pepper.
  7. Pre-heat your oven to 275°C. Roll the dough out to the thickness of a £1 coin, cover the top of the pizza with the mascarpone mix and dot with the capers and RR. Spink & Sons Smoked Trout.
  8. Transfer the pizza to a baking tray and bake in the oven for 7-10 minutes, or until the base is crisp.
  9. Top with the rocket salad and a drizzle of olive oil to serve.

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