The inspiration for this pizza come from a conversation with a woman who is lactose intolerant. Everybody loves pizza, even people who can't eat cheese. But, people who CAN eat cheese will love this pizza.
I made this pizza with just the fish, but you could add cannellini beans, artichokes or chopped red onion.
Bacala pizza (salt cod pizza)
1 1/2 - 2 tablespoons capers
3 cloves garlic (or more if you like garlic!), minced
quarter of a medium size lemon
1/4 cup chopped parsley
Soak salt cod overnight, changing water at least 3 times during a 24 hour period. Keep refrigerated. Rinse the fish and place in a medium sauce pan filled with water 1 inch above fish. Bring to a boil and simmer lightly for 20 minutes. Drain and place in a bowl to cool. Flake the fish with a fork.
When cooled, add capers, garlic, half of the parsley and squeeze the juice from a quarter of a lemon. Taste first and add salt if necessary.
Roll out pizza dough and brush with olive oil. Place the toppings on the dough and bake on the bottom rack of a 500 degree oven for 7-10 minutes. Remove the pizza when crust is slightly browned. Add a bit more lemon juice the remaining parsley, and drizzle with olive oil. Serve hot.
A note on salt cod:
Salt cod can be found in most Italian delicatessens and in gourmet food markets. You can sometimes find it re-hydrated, but most of the time you need to soak it. Make sure you read the directions on the package. Depending on how salty the cod is, you may need to soak it up to 3 days.