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Quick & Dirty: Lazy Plum Pizza | Velbekomme

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Quick & Dirty: Lazy Plum Pizza

Posted By Heidi On February 15, 2010 @ 20:44 In Bread & Rolls,Quick & Dirty | 2 Comments

While I usually swear by everything homemade I’m not opposed to jumping a few fences here and there. That’s why I sometimes buy a ready-made pizza dough so I can get to the interesting part quickly. Below is the recipe for the almost refreshing and definitely flavourful pizza I had tonight, including a dressing that was adapted from the Danish kitchen revolutionary Claus Meyer’s incomparable salad book “Claus Meyers Salatværksted“.

Lazy Plum Pizza

Pizza and topping

  • 1 store bought pizza dough
  • 1 tbsp olive oil & a pinch of salt
  • 4-5 tbsp grated parmesan cheese
  • 2 Jerusalem artichokes (a bit like knobby potatoes with a nutty flavour) in thin slices – or just use potatoes
  • 2 plums, sliced
  • Lemon oil or olive oil + lemon juice
  • Fresh cress

Dressing

  • 50 grams rygeost (~ smoked milk cheese, a Danish invention – a bit like soft, smoked cream cheese – you might be able to get the same effect from using a cream cheese with smoked salt)
  • 1/2 decilitre full cream milk
  • 1/2 tbsp heavy rapeseed oil
  • 1 tbsp lemon juice
  • 1 tsp light syrup
  • Salt & pepper

Turn the oven on to 220 degrees Celcius. Roll out the dough, pick holes in it with a fork, brush it with oil and sprinkle some salt and grated parmesan cheese over it. Put it in the oven for about 10 mins. Meanwhile, gather the ingredients for the dressing in a bowl and blend them together, season with s&p and set aside. Prepare the Jerusalem artichokes and when the ten minutes are up – spread them on the pizza dough and sprinkle some more parmesan over it. Leave it to bake for another 5-10 mins and start preparing the plums. When the pizza is nice and golden, remove it from the oven and drizzle it with some lemon oil, distribute the plums over it and then pour the smoked cheese dressing all over it and top with freshly cut cress, s&p. If you prefer a more soggy/juicy pizza, you can spread some pesto on the base before baking it for the first time. Serve with roasted almonds and apple slices in a discrete white wine vinegar dressing.

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