Schiacciata topped with Mackerel & Rosemary

Schiacciata

Ingredients
*For the base*
450g flour
2 tbsp olive oil
15g fresh yeast or (2 tsp dried yeast)
150 ml luke warm water 
1 tsp sugar
Salt to taste 
**Mackerel Topping**
A mackerel
1/2 tsp red chilli powder
1/4 tsp turmeric powder
Salt to taste 
Oil to fry
***
4 onions chopped
1tsp red chillipowder
1/2 tsp turmeric powder
Salt to taste
2 cloves of garlic(chopped)
A piece of ginger (chopped)
2 tbsp organic tomato puree
Salt to taste
2 tbsp olive oil
Ground black pepper
Rosemary leaves 
Oil for frying
 ** Topping** 
4 springs of rosemary
Olives (optional)
100 g grated cheese (Emmental)
Method
Dilute yeast in luke warm water with 1 tsp sugar. Set aside for 15 minuites.
Mix all the ingredients of the base in a bowl.
Cover the bowl with a cloth & leave for 1or 2 hours, until it's doubled.
****
Marinate mackerel with chilli powder, turmeric powder & salt.
Fry, cool & flake it.
Heat olive oil in a pan & fry onions to light golden brown.
Add chopped garlic & ginger.
Fry for a while &  then rosemary.
Mix well & then add tomato puree along with fish flakes.
Cover & cook for a while
When cooked, remove from fire.
Garnish with rosemary & black pepper .
***
Spray some more flour & knead it again.
Take the dough ball over a  parchement paper.
Roll out  the dough in to a circular/ rectangular shape.
Leave it to rise for 10 mn.
Spread evenly the prepared makerel sauce over the pizza.
Pre heat oven to 200°C & bake for 15 mn.
Then scatter the rosemary & grated cheese over it.
Return to the oven & bake for another for 5 mn.
Slice & serve your loved ones.