It may be getting chillier outside but who’s to say we can’t enjoy a wood fired pizza party from time to time? Our hot smoked salmon and pea puree pizza is the perfect fit for an evening autumn dinner party with friends. It’s full of fabulous flavours and is a great alternative to the usual pizza toppings. We dare you not to love this recipe.
What you’ll need
225g French green lentils
2 bay leaves
2 tsp balsamic vinegar
1 tbsp olive oil
1/2 stick celery, diced
1/2 carrot, diced
1 garlic clove, crushed
1 tbsp olive oil
1 tbsp butter
1 onion, finely chopped
250ml chicken stock
55g of cream
500g frozen peas
2 spring onions, chopped
6-7 mint leaves
115g grated Parmesan
2 (1/2 pound) balls pizza dough
280g grated Parmesan cheese
400g high quality hot smoked salmon
280g grated mozzarella cheese
Firstly cover the lentils in cold water in a pan. Add your bay leaves, bring to the boil, then reduce to a simmer and cook for 20 mhttp://1112096723.1065853922.temp.prositehosting.co.uk/wp-admin/media-upload.php?post_id=6683&type=image&TB_iframe=1inutes or until tender. Drain well, and then fold through the balsamic vinegar.
Next you will need to cook the celery and carrots over a medium heat for around 10 minutes, seasoning with sea salt and ground black pepper. Wait until the vegetables are softened; add the garlic, the lentils and cook for 2 minutes. Put to one side.
For the pea puree begin to cook the onion and leek over a medium heat for 10 minutes, and then add the chicken stock. Bring to the boil, then cook for another 10 minutes or until the stock has reduced significantly. Finally add the cream, peas, spring onions and mint. Bring back to boil, and then reduce to a simmer until most of the liquid has evaporated. Sprinkle in the Parmesan, then use a blender until your pea puree is smooth.
Next is the really exciting bit! Preparing your pizzas!
Firstly prepare the pizza dough as explained in Stone Bake’s pizza dough recipe.
Next it’s time to fire up your wood fired oven to its optimum temperature, then allow the heat to even out and maintain the temperature at around 400°C. For more information, please refer to our cooking techniques guide.
Next you will need to get your pizzas ready. Lay your bases on a flat surface and generously add the lentils and a fair few tablespoons of pea puree. Top with salmon broken into chunks, finishing off with a good sprinkling of mozzarella.
Next place your pizzas into the center of your wood fired oven! It will only take 1 minute for your pizza to cook, so make sure you carefully rotate it to ensure an even cook or wait until the crust is lightly browned and the cheese is bubbling.
Now it’s time to eat your delicious creation- Enjoy!
Don’t forget to take a picture of your Stone Bake’s hot smoked salmon and pea puree pizza and send it to us. We love seeing what you’ve been cooking in your wood fired ovens! Email us: firstname.lastname@example.org.
For more information about our residential oven range and other products please click here!