Smoked Salmon Pizza with Lemon Mascarpone

Menu Part: 
Cuisine Type: 

Combining smoked salmon, Lemon Scented Mascarpone and Apple Fennel Salad, gives this pizza a Pacific Northwest twist.


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


Lemon Scented Mascarpone

  1. Combine all ingredients in Robot Coup and blend until smooth.

Apple Fennel Salad

  1. 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.


  1. 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.
  2. Remove pizza from oven and evenly spread 6 ounces of salad on top of pizza. Drizzle with balsamic reduction.
  3. Cut pizza into 8 slices.

Recipe by Microsoft Real Estate & Facilities (Compass Group), Redmond, Wash.

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