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  • Pizza with wild garlic and salmon

    There happened to be some wild garlic pesto in the fridge (made with the leaves of this plant Ramsons - Wikipedia, the free encyclopedia) so I spread it on a pizza base and added smoked salmon, sour cream, onion rings and parmesan...


    No picture because it disapeared so fast, but it was a really pretty bright green pink and white colour.


    I think I've got a new favourite pizza!
    "Building a Brick oven is the most fun anyone can have by themselves." (Terry Pratchett... slightly amended)

    http://www.fornobravo.com/forum/f8/p...pics-2610.html
    http://www.fornobravo.com/forum/f9/p...nues-2991.html

  • #2
    Re: Pizza with wild garlic and salmon

    That's quite a combination! But it sounds great. I'm curious how the sour cream behaved in the heat -- did it just melt into the dough?
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    • #3
      Re: Pizza with wild garlic and salmon

      Yep, it melted. Little puddles of liquid calories all over the pizza ... I just thought the taste would work better than mozzarella.
      "Building a Brick oven is the most fun anyone can have by themselves." (Terry Pratchett... slightly amended)

      http://www.fornobravo.com/forum/f8/p...pics-2610.html
      http://www.fornobravo.com/forum/f9/p...nues-2991.html

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      • #4
        Re: Pizza with wild garlic and salmon

        Sounds like a real winner, Frances! I have occasionally used sour cream also but probably not so well. Nice thought!
        Jay

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        • #5
          Re: Pizza with wild garlic and salmon

          Frances,
          I'm going to give this a try. Have you made any changes or improvements it?
          Cheers,

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          • #6
            Re: Pizza with wild garlic and salmon

            No... and I'll have to wait until those wild garlic plants start growing next Springtime before I can make this one again.

            Maybe I should give it a go with regular Basil pesto instead? For the record, here's the recipe I used:

            100 g Wild Garlic leaves
            100 g Hazlenuts
            100 g Olive oil
            50 g Parmesan
            1 clove of Garlic
            Salt and peper

            Put it all in the blender and, erm, blend. I used hazlenuts bcause I didn't have any pine kernels, and I read somewhere you could also use walnuts or almonds. I really liked the way hazlenuts and garlic taste together though.
            "Building a Brick oven is the most fun anyone can have by themselves." (Terry Pratchett... slightly amended)

            http://www.fornobravo.com/forum/f8/p...pics-2610.html
            http://www.fornobravo.com/forum/f9/p...nues-2991.html

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            • #7
              Re: Pizza with wild garlic and salmon

              Bravo Frances!

              That pesto sounds so good it would make cardboard gourmet! )

              On real food it would be spectacular! Sounds real versatile too!
              Jay

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              • #8
                Re: Pizza with wild garlic and salmon

                Thanks for the recipe Frances. I will be on the lookout for the wild garlic.
                I will post the results when we have tried it.

                Here is one of our favorite pizza's which I haven't posted yet, and have not see the on the blog. We will serve this one as an appetizer.

                On your freshly rolled out dough brush on a very light coat of white truffle olive oil. Then put on a layer grated fontina cheese. Dump on a few bits of chopped kalamata olives. Cook this in the oven until the crust is perfectly golden. The fontina cheese has a much higher burn temp then mozzarella and will just boil on the pizza as it cooks. When done sprinkle on some coarse ground salt as the cheese sets for a few minutes. Cut and enjoy.

                Cheers,

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