Tasting Pizza with Cru Crunchy Caviar

A perfect tasting pizza to prepare at home. Enhancing it, the chosen topping is creative and intriguing: amberjack, persimmon, onion and Cru Crunchy Caviar.

Ingredients:

• 1 kg type 1 flour
• 650 gr water
• 25 gr salt
• 3 gr fresh yeast
• 300 gr amberjack
• 2 persimmons
• 1 kg sweet blond onions
• 100 gr sugar
• 10 gr salt
• 10 gr soy sauce
• 20 gr ginger
• 250 gr water
• Cru Crunchy Caviar

Preparing the dough:
Place all the flour, the yeast and half of the water, not cold, in a bowl and begin to knead. Continue kneading, adding the water in a thin stream and finally the salt. Leave the dough to rest for 30 minutes on the work surface covered with cling film, shape it into 250 gr balls and leave to mature at 4 degrees for 18-24 hours in an airtight container. Roll out the balls onto previously oiled pans and leave to prove at room temperature for a further three hours.
Turn the dough out onto the work surface, roll it out and top with fiordilatte. Bake in a wood-fired oven at 380 degrees for 2/3 minutes.
Cut the amberjack fillet into thin slices and dress with extra virgin olive oil, salt and pepper. Take 2 very ripe persimmons and blend them to create a sauce. Using a mandolin, slice the sweet blond onions and cook them over a low heat for about an hour with sugar, salt, soy sauce, ginger and water. Finally, deglaze with half a glass of white wine.
Take the pizza out of the oven and cut it into 8 slices. On each slice place a spoonful of caramelized onion, a slice of amberjack, the persimmon sauce and finally half a teaspoon of Cru Crunchy Caviar.