Persian-Style Seafood Pizza with Shrimp & Kilka (Caspian-Inspired)
"**Origin & History**: Pizza’s story begins in Naples as a humble flatbread topped with tomato, evolving into a global canvas for local tastes. In Iran, pizza arrived in the mid‑20th century and was swiftly reinterpreted through regional ingredients and preferences. Along the Caspian coast, preserved fish like kilka—long valued for sustenance—naturally found its way into modern baked dishes, marrying Italian technique with Persian pantry wisdom. **Comparison & Differentiation**: Unlike the Neapolitan ideal that prizes minimal toppings and fresh mozzarella, this Persian-style seafood pizza embraces abundance and contrast. Shrimp provides sweetness and succulence, while canned kilka adds a savory, umami depth unfamiliar to Italian tradition. The dough is tender rather than blistered, leavened gently with baking powder, and the sauce is softly cooked with garlic and herbs for a rounded, home-style profile—decidedly comfort-forward and premium in balance. **Sensory Experience & Pro Tips**: Expect a crisp-edged yet yielding crust, aromatic tomato sauce, and a layered oceanic richness from shrimp and kilka beneath a golden cheese blanket. Serve sliced with a squeeze of lemon and a scattering of fresh herbs; pair with a bright green salad to refresh the palate."
Health Benefits
Instructions
Whisk flour, baking powder, and salt. Add milk and oil; mix to a soft dough.
Knead briefly until smooth. Cover and rest 30 minutes.
Simmer tomato purée, tomato paste, garlic, oregano, and parsley until aromatic; season and cool.
Preheat oven to 200°C (390°F).
Roll dough to a 30 cm round; place on a greased tray.
Spread sauce; top with shrimp, olives, cheese, and kilka.
Bake 15–20 minutes until cooked through and lightly golden. Slice and serve hot.