Pizza with Eel and Potatoes

Ingredients

for the dough:

Flour 600 g

Fresh yeast 20 g

Water 100 g

Vegetable oil

Ground black pepper

Salt

For the filling:

Eel 400 g

Potatoes 300 g

Vegetable oil 100 g

Garlic 1 clove

Ground black pepper

Salt

Clean the eel and cut into pieces. Slice the peeled potatoes. Marinate the eel and potatoes in a marinade of vegetable oil, finely chopped garlic, salt, and pepper for 1 hour.

Sift the flour on a board, make a well in the center, add the yeast and salt, pour in the water, and mix thoroughly. Add a little more water to make the dough soft, then add vegetable oil and ground black pepper. Form a ball, place in a bowl, sprinkle with flour, cover with a towel, and let sit in a warm place for 3 hours.

Then knead the dough on the counter, lightly dust it with flour, and roll it out with a rolling pin into two circles. Place one circle in a greased pan, fill it with the strained fish and potato filling, cover with the other circle, pinch the edges, and place in a hot oven.

Enjoy!