Smoked Salmon Pizza with Lemon Mascarpone
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.