Poll: Smoked Fish on Pizza, Way or No Way?


Pizza vox populi.

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?

Smoked Fish on Pizza, Way or No Way?