Fridykkerkokkene - pizza pesce

The freediving chefs - pizza pesce

Two of the country's keenest freedivers are also excellent cooks, and here share their favorite recipes from the sea.

The article is from 2015, by Nils-Yrje Kirste

Nils-Yrje Kirste lives facing the sea, west of Bergen. Works as an agricultural consultant in Bergen municipality, and is interested in everything that can be eaten and/or drunk. With one foot in agriculture and one swimming foot in the sea, there is a lot on the menu. Motto: "If I don't get food, I might as well die".

Tore Hugdahl living near Nesttun, but has for a number of years been drawn westwards towards Øygarden and the ocean's food platter. He likes to create new taste experiences, with the best nature has to offer. It is important to be experimental and fearless in cooking. Tip: A recipe is a suggestion, not a conclusion.

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Whether you like fish on your pizza or not, you should learn this recipe.

You will learn to like fish pizza, plus you will get some tricks for other pizza varieties. This pizza is made with an Italian base. Norway may eat more pizza than Italy, but they were the ones who invented it!

Fish pizza

• You take a small ball of dough and roll it out on a rolling pin (put plenty of flour underneath).

• Spread a layer of tomato puree on top, and cover with thin slices of cod.

• Sprinkle on chives, and then a layer of cheese.

• Finally, a few thin slices with potato on top (use the cheese grater).

It clearly tastes of cod, but the cheese and especially the potato give it a rounded feel. Tomato and chives take it all one step further. Tastes new and is a nice variant to use cod/pale/lyr.
In general:

Italian pizza is best made the Italian way: Stone hot! The easiest way to approach is to use a stone slab on the grill. Feel free to find a flat slate slab, and turn the heat to maximum!

The Italians like to spend 90 seconds at 600 degrees in the oven, while my 10 KW's/4 burners do not get more than 300 degrees. The solution is to use a little longer (3 - 4 minutes per pizza, that is).

The hot stone plate and the hot, dry air give a completely different pizza to the soft-boiled one you get in a regular oven. When the cheese is golden, and the edges of the pizza are preferably slightly burnt, it is ready.

Enjoy, just enjoy!

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