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You are here: Home / Pizza / Smoked Salmon and Fennel Pizza

Smoked Salmon and Fennel Pizza

January 26, 2014 by admin Leave a Comment

salmon-pizza

Brush the pizza base with garlic oil.

[What is garlic oil? Well, you bake a whole head of garlic, unpeeled, in olive oil for 130-140C for about 30mins, and then put the garlic and the oil in a bottle in the fridge, and you have amazing garlic and oil for weeks.]

Next add halved, small bocconcini cheese to the pizza. Then halved, baked cherry tomatoes (I had red and yellow ones on this occasion, baked with salt, olive oil and basil – 150-160C for 30-45 mins, covered).

Next add slivers of pan fried baby fennel and crumbled feta cheese.

Cook the pizza, and afterwards add smoked salmon, more crumbled feta, parsley.

I added another drizzle sauce that I made up

  • 1/2 capsicum, sliced and sautéed
  • a handful of sautéed, sliced leek (in this case, our first from our garden)
  • a handful of halved cherry tomatoes
  • 1/2 cup of vermouth

Simmer sauce and reduce. Whizz the capsicum and leek-tomato mixture in a food processor along with 1 tbsp lemon juice and a couple of cloves of roasted garlic.

Top pizza with parsley leaves.

Just excellent.

Filed Under: Pizza, Seafood

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THE COOK

I now cook on Mornington Peninsula in Victoria, Australia, having moved recently from the Adelaide Hills in South Australia. The region is similar to the Mediterranean, with temperate climate, fertile hills, nearby ocean, wonderful local vegetables, fruit, wine and meat produced locally. Meanwhile our Adelaide Hills garden has cherry, peach, almond, citrus, olive, pomegranate and fig trees which are suffering neglect! Cooking has been a growing passion for me, about connecting culture, creativity, community and spirit.

Photos taken on iPhone 4 and 5 using Hipstamatic and a Canon 5D Mk III.

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