Aoraki Homemade Pizza


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



Aoraki Cracked Pepper & Vanilla Bean Hot Smoked Portion

Spy Valley Hand Picked Single Estate Pinot Gris 2018


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


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


6 pieces cherry bocconcini (or mozzarella cheese)

1 dessertspoon mint leaves, chopped


1-2 tbsp Aoraki Caviar

Cooking Instructions

Preheat oven to 250°C

Pizza Crust

  1. Stir the yeast, salt, oil and sugar into the warm water.
  2. Add the flour bit by bit until a loose kneadable dough is formed. Knead for a couple of minutes.
  3. Rest in a warm place until dough has doubled in volume. ( approx 30 mins).
  4. Roll out into 12 inch disk


  1. Sweat the garlic and leek in the butter until soft.
  2. Add the wine and reduce by half.
  3. Add the sour cream and stir. Add lemon zest and season.


  1. Spread sauce evenly on pizza base.
  2. Sprinkle pieces of Aoraki Hot Smoked Salmon evenly on base.
  3. Add the Bocconcini and drizzle the pizza lightly with olive oil.
  4. Place in oven until crust is golden. (approx 6 mins)
  5. Remove from the oven and cut into 8.
  6. 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.