Smoked Fish Pizza Way No Way

Smoking Trout. [Photograph: Cok Francken]

A conversation with a friend had me wondering last week what our at-home pizzaioli most liked to make their pizza on. First off, congratulations are in order: we had a total of 728 votes, which means a lot of fantastic pizza is being made in the kitchens and backyards of Slice'rs—job well done! Pizza stones were the most popular choice, with 38% of the votes, but I was cheered (and made envious) by the 7% who proudly checked "I've got my very own pizza oven, b*tches!". Check out the comments for the ensuing discussion on technique.

So, this pizza I mentioned. It's the one in my Pizza Obsessives interview, from Ortine (a now-closed restaurant on Washington Avenue): whole wheat crust, ricotta, smoked trout, caramelized onions, capers, and eggs. I couldn't not order it—the individual components were too alluring—but I didn't want to get my hopes up. Any pizza lover is bound to encounter moments like these, an "I-love-them-but-will-I-love-them-together?" instant of existential indecision.

Long story short, it was pretty fantastic. In this particular instance, I loved all these things together at least as much as I loved them apart. Smoked fish may be a rarity in the pizza-topping universe, but my little taste has left me looking for more.

What about you, Slicers—would you "do" smoked fish, and if so, what kind?


About the author: Kate Andersen is a Contributing Editor for Slice.

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