User blog comment:Cornconic/Why are Ritual Pastas still a thing?/@comment-34823985-20200123031748/@comment-33904527-20200123212833

After some research, I have concluded that while fish balls are indeed a thing, it would seem that fish ball pizza is not a thing, though I would imagine it could be made relatively easily, in a similar way to meatball pizza.

Here are the ingredients for fish balls:

'''1kg skinless, boneless sustainable white fish fillets, such as cod or coley

1 onion, peeled and grated

1 large carrot, peeled and grated

1 medium free-range egg, beaten

2 tbsp medium matzo meal

2 tsp caster sugar

½ tbsp salt

2 litres corn oil or sunflower oil (for deep frying)

Chopped fresh dill to serve'''

And here is the recipe:

1) Put the fish in a food processor and whizz until minced. Transfer to a large mixing bowl and add the onion, carrot, egg, matzo meal, sugar, salt and a few grindings of black pepper. Use your hands to mix everything together well.

2) Heat the oil in a large, deep, heavy-based saucepan to 170°C when tested with a digital probe thermometer (or until a cube of bread turns golden brown in 30-40 seconds). Take a walnut-size piece of the mixture and form into a ball then, using a slotted spoon, drop it into the hot oil and cook for 7-8 minutes until deep golden brown.

3) Leave the ball to cool, then taste for seasoning. Add more salt or pepper to the mixture in the bowl if you like, then take pieces and form into 40-45 rounds the size of ping pong balls, putting them on a tray ready to fry.

4) Fry the fish balls in batches, as above, ensuring each batch is cooked through and checking the oil temperature stays constant.

5) Remove the cooked balls with a slotted spoon and set aside on a separate plate or tray lined with kitchen paper. Cool completely before serving. (Or, even better, make the day before and chill until required) Sprinkle with chopped dill and serve with chrain (a spicy beetroot and horseradish relish) or mayo.

Alternatively, you could just buy pre-made fish balls from a Japanese food market, though I imagine the flight costs would be quite pricey.

And, just in case you have no money to buy or order a pizza, but manage to scavenge the necessary ingredients, here are the ingredients/recipe:

1 1/2 cups (355 ml) warm water (105°F-115°F)

1 package (2 1/4 teaspoons) of active dry yeast

3 3/4 cups (490 g) bread flour

2 tablespoons extra virgin olive oil (omit if cooking pizza in a wood-fired pizza oven)

2 teaspoons salt

1 teaspoon sugar

Extra virgin olive oil

Cornmeal (to help slide the pizza onto the pizza stone)

Tomato sauce (smooth, or puréed)

Firm mozzarella cheese, grated

Fresh soft mozzarella cheese, separated into small clumps

Fontina cheese, grated

Parmesan cheese, grated

Feta cheese, crumbled

Mushrooms, very thinly sliced if raw, otherwise first sautéed

Bell peppers, stems and seeds removed, very thinly sliced

Italian pepperoncini, thinly sliced

Italian sausage, cooked ahead and crumbled

Chopped fresh basil

Baby arugula, tossed in a little olive oil, added as pizza comes out of the oven

Pesto

Pepperoni, thinly sliced

Onions, thinly sliced raw or caramelized

Ham, thinly sliced

1 Proof the yeast: Place the warm water in the large bowl of a heavy duty stand mixer. Sprinkle the yeast over the warm water and let it sit for 5 minutes until the yeast is dissolved.

After 5 minutes stir if the yeast hasn't dissolved completely. The yeast should begin to foam or bloom, indicating that the yeast is still active and alive.

2: Make and knead the pizza dough: Using the mixing paddle attachment, mix in the flour, salt, sugar, and olive oil on low speed for a minute. Then replace the mixing paddle with the dough hook attachment. Knead the pizza dough on low to medium speed using the dough hook about 7-10 minutes.

3: Let the dough rise: Spread a thin layer of olive oil over the inside of a large bowl. Place the pizza dough in the bowl and turn it around so that it gets coated with the oil.

At this point you can choose how long you want the dough to ferment and rise. A slow fermentation (24 hours in the fridge) will result in more complex flavors in the dough. A quick fermentation (1 1/2 hours in a warm place) will allow the dough to rise sufficiently to work with. Cover the dough with plastic wrap.

3: Preheat pizza stone (or pizza pan or baking sheet): Place a pizza stone on a rack in the lower third of your oven. Preheat the oven to 475°F for at least 30 minutes, preferably an hour. If you don't have a pizza stone, you can use a pizza pan or a thick baking sheet; you need something that will not warp at high temperatures.

4: Divide the dough into two balls: Remove the plastic cover from the dough. Dust your hands with flour and push the dough down so it deflates a bit. Divide the dough in half.

5: Prep toppings: Prepare your desired toppings. Note that you are not going to want to load up each pizza with a lot of toppings as the crust will end up not crisp that way.

6: Flatten dough ball, and stretch out into a round: Working one ball of dough at a time, take one ball of dough and flatten it with your hands on a slightly floured work surface.

Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. Turn and stretch the dough until it will not stretch further.

7: Brush dough top with olive oil: Use your finger tips to press down and make dents along the surface of the dough to prevent bubbling. Brush the top of the dough with olive oil (to prevent it from getting soggy from the toppings). Let rest another 10-15 minutes.

8: Sprinkle pizza peel with corn meal, put flattened dough on top: Lightly sprinkle your pizza peel (or flat baking sheet) with corn meal. (The corn meal will act as little ball bearings to help move the pizza from the pizza peel into the oven.)

9: Spread with tomato sauce and sprinkle with toppings: Spoon on the tomato sauce, sprinkle with cheese, and place your desired toppings on the pizza.

10: Sprinkle cornmeal on pizza stone, slide pizza onto pizza stone in oven: Sprinkle some cornmeal on the baking stone in the oven (watch your hands, the oven is hot!). Gently shake the peel to see if the dough will easily slide, if not, gently lift up the edges of the pizza and add a bit more cornmeal.

11: Bake pizza: Bake pizza one at a time until the crust is browned and the cheese is golden, about 10-15 minutes. If you want, toward the end of the cooking time you can sprinkle on a little more cheese.

Of course, when adding the pizza toppings, that is the time to implement your pre-made/store-bought fish balls. Once it is all finished, I believe you will have your very own fish ball pizza! Hell, maybe one day it'll become the next big thing in the pizza industry.