Persian Gulf Seafood Pizza (پیتزا دریایی) — Kilka & shrimp on a herby tomato base

• 320 gAll-purpose flour
• 8 gBaking powder (About 2 tsp)
• 6 gFine salt (About 1 tsp)
• 200 mlMilk (Warm, 35–40°C)
• 30 mlVegetable oil (Plus 5 ml for greasing)
• 220 gTomato purée
• 30 gTomato paste (About 2 tbsp)
• 12 gGarlic (3 cloves, finely grated)
• 2 gDried oregano (About 2 tsp)
• 2 gDried parsley (About 2 tsp)
• 240 gShrimp (Peeled and deveined)
• 120 gKilka fish (Cleaned, lightly salted; or good-quality canned kilka drained)

Instructions

1. 1

   Preheat the oven to 250°C and place a heavy baking tray or pizza stone inside to heat for at least 10 minutes. Lightly oil a 30 cm round pizza pan or a sheet of parchment so the dough releases cleanly after baking.

2. 2

   Make the crust by whisking flour, baking powder, and salt in a large bowl until evenly combined. Pour in the warm milk and 30 ml vegetable oil, then stir with a spoon until a shaggy dough forms and no dry flour remains.

3. 3

   Knead the dough for 3 minutes until smooth and elastic, adding 5–10 g flour only if it feels sticky. Cover the bowl and rest the dough for 10 minutes so it relaxes and rolls out without springing back.

4. 4

   Cook the sauce by warming 10 ml vegetable oil in a small saucepan over medium heat for 30 seconds. Add the grated garlic and stir for 20 seconds, then add tomato purée, tomato paste, oregano, parsley, and 3 g salt and simmer for 6 minutes until thick and glossy.

5. 5

   Season the seafood so it stays juicy and doesn’t waterlog the pizza. Toss shrimp with 10 ml oil, 4 g minced garlic, 2 g salt, and 1 g oregano, then set aside for 5 minutes while you shape the dough.

6. 6

   Roll the dough into a 30 cm round, keeping the center slightly thinner than the rim for a soft crust with a defined edge. Dock the center with a fork in 10–12 spots, then transfer the dough to parchment for easy sliding onto the hot tray.

7. 7

   Spread 180 g of the thick tomato sauce over the dough, leaving a 1.5 cm border for the crust. Distribute the shrimp evenly, then add the kilka fish in small clusters so each slice gets a balanced briny bite.

8. 8

   Slide the pizza (on parchment) onto the preheated tray or stone and bake for 12 minutes. Rotate once, then bake 4–6 minutes more until the crust is golden and the shrimp is just opaque and curled.

9. 9

   Rest the pizza for 3 minutes so the sauce sets and slices stay clean. Cut into 8 slices and serve warm, keeping any extra sauce for dipping or for reheating leftovers.