Pizza with smoked salmon, crème fraiche, pickled red onions and dill
1 home-made pizza base
60 ml home-made tomato sauce
80 g mozzarella, grated
60 g smoked salmon
40 g crème fraiche
5 g dill, roughly chopped
1 kg red onions, thinly sliced
250 ml red wine vinegar
180 g white sugar
salt to taste
Preheat the oven and roasting tray to 200 °C.
To prepare the pickled red onions, combine the red onions, white sugar, red wine vinegar and a pinch of salt in a saucepan.
Over medium heat, cook the onions until caramelised and all the liquid has evaporated.
Remove from the heat and allow to cool.
Onto the hot roasting tray, place the rolled-out pizza base.
Sprinkle over the mozzarella cheese.
Spread the pickled red onions out evenly over the pizza base.
Place the pizza into the preheated oven.
Bake until the cheese is melted and bubbly (the sides of the pizza must be browned).
Remove from the oven.
Spread the smoked salmon out evenly on top of the pizza.
Sprinkle over the dill.
Using a pizza cutter, cut the pizza into rustic slices.
Using a spoon, scoop a generous amount of crème fraiche onto each slice.
Add salt to taste.
Serve hot and with a lovely glass of our 2019 Leopard’s Leap Chardonnay Pinot Noir.
Yields 10 bases
1 kg fine bread flour
10 g instant yeast
20 g salt
750 g water
Combine the bread flour, salt and instant yeast in a large mixing bowl.
Pour the water into a small pot over low heat and warm to between 30 and 32 °C.
Add the water to the dry ingredients and mix well.
Allow the dough to rest in a warm spot until it has doubled in size.
Once the dough has doubled in size, knock it back and portion into 150 g rolls.
Place the rolls onto a lightly floured surface.
Allow the dough to rest again.
Using a rolling pin, roll the dough out on a floured surface.
Roll each pizza base out into an oval shape that will fit onto an oven roasting tray.
800 g fresh tomatoes, skins removed
1 onion, finely chopped
1 garlic clove, crushed
2 tablespoons olive oil
2 tablespoons tomato paste
2 teaspoons fresh origanum, finely chopped
1 teaspoon salt
Heat the olive oil blend in a saucepan over medium heat.
Saute onions until soft and lightly browned.
Add garlic and tomato paste and sauté for 5 minutes.
Cut the tomatoes into quarters, add to the saucepan and cover with lid.
Cook for 15 minutes while stirring regularly.
Remove from heat and add the chopped origanum and salt.
Using a stick blender, blend the sauce until completely smooth.
Allow to cool before use.
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