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Piri Piri Mackerel Pizza Bread

  • Seafood
Time40 Minutes Serves2 CuisineEuropean
Piri Piri Mackerel Pizza Bread

A fiery mash-up of BBQ spice and Mediterranean-style pizza bread. Butterflied mackerel seasoned with A&O Piri Piri meets soft, chewy dough, topped with a punchy chimichurri mix and finished with fragrant parsley-garlic oil. Bold, zesty, and perfect for sharing.

ingredients

  • 2 fresh mackerel, butterflied and pin-boned
  • 1–2 tbsp A&O Piri Piri rub
  • Drizzle of olive oil
  • 230g pizza dough, stretched slightly larger than the mackerel

For the chimichurri topping:

  • 1 tbsp chopped capers
  • 1 bunch fresh parsley, finely chopped
  • 80–100ml olive oil
  • 1 tbsp dried oregano
  • Juice of 1 lime
  • 30ml red wine vinegar (adjust to taste)
  • Sea salt & cracked black pepper, to taste

To finish:

  • Flavoured oil (e.g. parsley and roasted garlic)

Buy the items

Piri Piri Seasoning
Piri Piri Seasoning
200g £8.99
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Directions

  1. Preheat oven to a high heat (pizza stone if you have one).
  2. Pat the mackerel fillets dry, drizzle lightly with olive oil, and season generously with A&O Piri Piri rub.
  3. Mix together the capers, parsley, olive oil, oregano, lime juice, vinegar, salt and pepper to make a chimichurri.
  4. Stretch the pizza dough to just larger than the mackerel fillets.
  5. Spread the chimichurri over the dough, lay the mackerel on top, and season with a little extra salt.
  6. Bake until the dough is golden and crisp, and the mackerel is cooked through (about 12–15 minutes, depending on oven temperature).
  7. Drizzle with flavoured oil to finish and serve immediately.

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