Pizza sandwich

Preparing the dough: Take your dough out of the freezer and place the jars in a deep bowl with hot water. Let it thaw and rest for 1 hour and 50 minutes.

Debone the mackerel so that you have no skin or bones left, only the pieces of fillet.

Peel the onion and slice it finely with a mandoline. Place in a bowl and pour the vinegar over it.

Grate the Parmesan cheese.

Stretching the dough: Put 3 tbsp of semolina in each jar. Use plenty of flour to prevent the dough from sticking. Scrape with your fingers around the sides downwards. Place the dough on the table with all the flour. Start stretching from the center outwards, always staying 1 cm away from the edge. Lift it now and remove excess flour.

Spread a spoonful of pesto on one half and sprinkle the grated mozzarella over it. Fold it over, press the edge slightly, and bake for about 5 minutes in a preheated pizza oven (between 380-430°C).

Turn it on its axis to cook and color evenly. Take it out.

Filling the sandwich: Open the pizza sandwich again and fill with the tomato slices, mackerel pieces, arugula, pickled onion, and Parmesan cheese. Finish with chili oil.