Firstly make your pizza base – I prefer to make dough in the bread maker and refrigerate for several hours – and roll out ready for your topping.
Prepare the fish ceviche
Finely slice about 500grams of fresh raw fish (I like mackerel or wahoo for this recipe though any white fish meat will do as long as it is sashimi quality fresh). Marinate in combination of lemon/lime juice for 30 minutes with a dash of olive oil. The juice will ‘bleach’ the flesh of the fish.
For Pizza ‘Sauce’
Caramelize 1 1/2 brown onions and 4 cloves of garlic in plenty of olive oil over low heat. Once its cooled mince the oil/onion/garlic in a food processor with half a tin of artichoke hearts, a couple of strips of roasted capsicum and a few olives. Add extra olive oil until you have a saucy consistency.
Spread the ‘sauce’ over your pizza base.
Then add some grated Parmesan and mozzarella as well as some chopped flat leaf parsley (for colour) and pop into the over to cook.
Once the pizza is ready (browning nicely on top as well as crisping up underneath) pull out and add your fish ceviche as thick or thin as you wish. Squeeze some lime over the top and slice to serve.