Smoked salmon puff pastry pizza: Difference between revisions
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===Recipe review=== | |||
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'''<span class="reviewTitle">Words cannot describe how good this was!</span>''' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5</span> | |||
<span class="reviewDesc">Neither can they describe how easy this is to make!</span> | |||
<span class="reviewAuthor">[[User:Chef|Jerry]] </span></span> | |||
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|TotalCalories = 3846 | |TotalCalories = 3846 | ||
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|PrepTime = 30 minutes | |PrepTime = 30 minutes | ||
|CookTime = 15 minutes | |CookTime = 15 minutes | ||
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[[Image:Smoked salmon puff pastry pizza recipe.jpg|thumb|300px|right|2 smoked salmon puff pastry pizzas ready to bake]] | [[Image:Smoked salmon puff pastry pizza recipe.jpg|thumb|300px|right|2 smoked salmon puff pastry pizzas ready to bake]] | ||
Puff pastry makes an extraordinarily light pizza base which perfectly suits a subtle flavour such as [[smoked salmon]]. | Puff pastry makes an extraordinarily light pizza base which perfectly suits a subtle flavour such as [[smoked salmon]]. | ||
Revision as of 16:36, 25 October 2021
Recipe review
Words cannot describe how good this was!
5/5
Neither can they describe how easy this is to make! Jerry
| Smoked salmon puff pastry pizza | |
|---|---|
 |
| Servings: | Serves 4 - makes 2 pizzas |
| Calories per serving: | 961 |
| Ready in: | 45 minutes |
| Prep. time: | 30 minutes |
| Cook time: | 15 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 4th October 2014 |
Puff pastry makes an extraordinarily light pizza base which perfectly suits a subtle flavour such as smoked salmon.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 packet pre-rolled puff pastry
- 120g good quality, thinly sliced smoked salmon
- 1 ball mozzarella cheese, torn into pieces
- 100g cheddar cheese, grated
- 4 tablespoons of Tomato sauce for pizza, or 2 tablespoons of Sun dried tomato puree
- Extra virgin Olive oil
- 1 large tomato, thinly sliced
- Freshly ground black pepper
- Freshly chopped parsley to garnish
Mise en place
- Remove the puff pastry from the fridge 20 minutes before you need to use it
- Preheat the oven to 220° C (425° F)
Method
- Once the puff pastry has rested out of the fridge for 20 minutes, divide it into two pieces and unroll it onto a floured surface or a pizza peel
- Place in the oven for 7 minutes so the pastry can puff up, turning once
- After 10 minutes remove the pizza from the oven so the topping can be added
- Spread a layer of tomato sauce or sun dried tomato puree over the puff pastry
- Distribute the smoked salmon over the pizza
- Cover with the torn mozzarella and grated cheddar cheese
- Drizzle a little olive oil over the pizza and add a grind of black pepper
- Return to the oven and bake for a further 7 minutes to melt the cheese, then serve
Serving suggestions
Sprinkle with chopped parsley and serve hot or cold with a salad or cole slaw
Variations
This can be cooked in about half the time in a very hot oven on a pizza stone. Heat the oven and stone to maximum under a very hot grill for 30 minutes and this will then halve all of the above cooking times.
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