Recipes
Aoraki Homemade Pizza
This pizza sauce is loosely based on a classic soubise or white onion sauce. Using sour cream and lemon zest adds a little zip, complementing the heat of the Aoraki Vanilla Cracked Pepper Hot Smoked Salmon.
Prep Time:
30 mins
Cook Time:
6-10 mins
Servings:
Aoraki Cracked Pepper & Vanilla Bean Hot Smoked Portion
Spy Valley Hand Picked Single Estate Pinot Gris 2018
Dough
1.5 cups bread flour
1/2 cup warm water
2 tsp yeast
1/2 tsp sugar
1/2 tsp salt
1 dessertspoon olive oil
Sauce
1 clove garlic, minced
1/2 cup leek (white section) diced (or onion)
1 dessertspoon butter
1/2 cup Spy Valley Pinot Gris (or any white wine)
1 cup sour cream
1/2 tsp blanched lemon zest
Topping
6 pieces cherry bocconcini (or mozzarella cheese)
1 dessertspoon mint leaves, chopped
Optional
1-2 tbsp Aoraki Caviar
Preheat oven to 250°C
Pizza Crust
- Stir the yeast, salt, oil and sugar into the warm water.
- Add the flour bit by bit until a loose kneadable dough is formed. Knead for a couple of minutes.
- Rest in a warm place until dough has doubled in volume. ( approx 30 mins).
- Roll out into 12 inch disk
Sauce
- Sweat the garlic and leek in the butter until soft.
- Add the wine and reduce by half.
- Add the sour cream and stir. Add lemon zest and season.
Assembly
- Spread sauce evenly on pizza base.
- Sprinkle pieces of Aoraki Hot Smoked Salmon evenly on base.
- Add the Bocconcini and drizzle the pizza lightly with olive oil.
- Place in oven until crust is golden. (approx 6 mins)
- Remove from the oven and cut into 8.
- Add a teaspoon of Aoraki caviar (optional) and a pinch of chopped mint to each slice.
Tip: Using a pizza stone when cooking assists in creating the perfect crust.
