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Smoked Salmon Pizza with Lemon Mascarpone
Combining smoked salmon, Lemon Scented Mascarpone and Apple Fennel Salad, gives this pizza a Pacific Northwest twist.
Servings
16
16
Cuisine Type
- american
Menu Part
- entree
Main Ingredient
- Cheese
- Dairy
- Seafood
- Vegetables
Combining smoked salmon, Lemon Scented Mascarpone and Apple Fennel Salad, gives this pizza a Pacific Northwest twist.
Ingredients
48 oz. smoked salmon
72 oz. Lemon Scented Mascarpone (recipe below)
72 oz. Apple Fennel Salad (recipe below)
24 oz. balsamic reduction
2 pizza dough, presheeted or 26 oz. ball
Lemon Scented Mascarpone
16 oz. mascarpone cheese
4 oz. vanilla yogurt
4 oz. lemon juice
1 oz. chopped lemon verbena
1 oz. chopped parsley
2 tbsp. salt
1 tbsp. ground black pepper
Apple Fennel Salad
24 oz. thinly sliced Granny Smith apples
24 oz. thinly sliced fennel bulbs
16 oz. fine julienne red bell peppers
8 oz. chopped parsley
3 oz. rice vinegar
3 oz. lemon juice
3 oz. sugar
1 oz. salt
1 oz. pepper
2 oz. extra-virgin olive oil
Steps
Lemon Scented Mascarpone
Combine all ingredients in Robot Coup and blend until smooth.
Apple Fennel Salad
Slice apples and fennel on mandolin to paper thin. Julienne peppers 1/8-inch thick and add all other ingredients to mixing bowl. Mix to combine.
Pizza
Stretch dough out to 18 inches. Place 6 ounces of Lemon Scented Mascarpone on dough and place 4 ounces of smoked salmon evenly over pizza. Bake pizza following standard cooking procedure.
Remove pizza from oven and evenly spread 6 ounces of salad on top of pizza. Drizzle with balsamic reduction.
Cut pizza into 8 slices.
Recipe by Microsoft Real Estate & Facilities (Compass Group), Redmond, Wash.
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