As a switch from our usual ‘Fish-Hell’ night (mon mari‘s words, not mine) I made a fish pizza.
Okay, a White Pizza with Smoked Salmon.
How can one go wrong with goat cheese and smoked salmon?
Mon mari would argue that it’s not really pizza – much the same as deep-dish pizza is not really pizza (also his words)
Mon mari has been a bit bored and cranky lately……
Next Friday I think I’ll make lutefisk. We’ll see what he says to that!
For the record he really liked this pizza, as did I.
White Pizza with Smoked Salmon
Total time: 30 minutes
- 1 sheet puff pastry
- 5oz (150gr) soft goat cheese
- 3oz (90gr) aged goat cheese, thinly sliced
- 4oz (120gr) smoked salmon, cut into pieces
- 1/3 cup sliced green olives, sliced into thirds
- 1/2 preserved lemon, rind only, sliced into small strips
- 1oz (30gr) rocket or other green
- Lay the pastry crust out on a baking sheet.
- Spread the soft goat cheese evenly over the crust to within 1/2 inch of edge.
- Lay the sliced goat cheese on top, spacing evenly…. it won’t ‘cover’.
- Add the salmon, lemon and olives.
- Bake in a preheated oven, 400F (200C) for 15 – 20 minutes, or until crust and top are golden brown.
- Remove, slice, sprinkle the greens on top and serve.
I’ve posted photos of our entwined wisteria / evergreen in the past, but usually it’s been when the wisteria is blooming and/or the leaves are green so one really can’t see how the two grow together.
With the wisteria leaves yellow it really highlights the two trees.
What doesn’t show is all of the yellow wisteria leaves in the house.
As the leaves fall right in front of our door, where the dogs with the long fur like to lie, a lot of them get transported inside.
As the leaves fall on the rocks they are a challenge to pick up.
I’ve been trying to teach the dogs to sweep with their tails but they’re not particularly interested.
I just keep telling myself how good they are for the compost…. The leaves; not the dogs.