Tuesday, April 18, 2017

Asparagus and smoked Salmon Pizza

Pizza as Easter Sunday Lunch may sound weird, but we have white asparagus season now and I love the combination with salmon.


I was checking a dozen recipes with this combination, but not one was really the one to make.
So I created my own version from all suggestions I´ve read.
There is a saying here in Germany when you use such a veriaty of things:  "A dog from every village"

recipe:
325 g flour tipi 00 from Italy
50 g semolina duro
25 g fresh yeast
1 tsp salt
25 g olive oil
a pinch of sugar
200 ml tepid water
1/2 tsp smoked paprika
1/2 tsp celery seeds
semolina to roll out and for the baking paper

topping:
10 stalks white asparagus - peeled
150 g smoked salmon
2 stalks flat leaf parsley
125 g Mozzarella di Buffala
2 tbsp pimiento and garlic cream - it was a gift of a friend who went to La Gomera in the Canary Islands
1 red onion in half slices
80 ml water
1 tbsp olive oil
salt and pepper
creme fraiche

Make the pizza dough and set it covered in a warm place to rest for 60 minutes minimum.
In a pan with some olive oil start the onions and the asparagus  to soften for 2 minutes, add the water and close the lid. Let it steam 3 more min, then lift the lid and let the water evaporate. Cool it down a bit.

On a floured surface roll out rectangular or round shaped pizza.
Spread the pimento and garlic cream on top.
Cover with mozzarella slices
Put onions and asparagus on top.
Set the smoked salmon in pieces on top, just keep two slices back for later
Sprinkle with seasoned creme fraiche.

Bake at 240 C for 15-20 min, put 2slices of smoked salmon on top the moment the pizza comes out of the oven and chop some fresh parsley on top.

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