39 mins
Pizza Bianca with Original Cold Smoked Salmon
Serves
4
This refined take on a classic Italian white pizza pairs velvety ricotta with Aoraki Smoked Salmon, spinach, and fresh herbs. Perfect for sharing with friends or family.
Ingredients
Pizza Dough (can substitute with store bought pizza base)
250g Pizza flour
60g Fine semolina
8g Fine Salt
2g Instant yeast
2g Sugar
170g water
16g olive oil
Ricotta base
160g Ricotta
Pinch Salt
Pinch Pepper
20g Chives
20g Dill
20g Capers
200g Grated mozzarella
Garnishes
Aoraki Cold Smoked Slices 180g
Fresh spinach
Crushed red pepper flakes
Lemon wedges
Product(s) used:
Method
To make the pizza base (alternatively, you can use a store bought pizza base)
Step 1
In a bowl, whisk together pizza flour, semolina and salt
Step 2
In another bowl, mix together sugar, warm water, yeast and olive oil. Once combined, pour over dry ingredients
Step 3
Knead until dough is smooth
Step 4
Divide into two 250g dough balls. Cover with oil and leave to rest and rise in a warm spot
Step 5
Once risen, cover the dough with fine semolina. Gently stretch onto a baking sheet, pizza stone or cast-iron skillet
Putting it together
Step 1
In a bowl, mix together ricotta, salt, pepper, chopped chives, dill and capers
Step 2
Spread the mixture over the pizza dough
Step 3
Sprinkle grated mozzarella over the top
Step 4
Bake at 200°C or the highest temperature setting available for 8-10 minuets (make sure to keep an eye on it so that it doesn’t burn!)
Garnishes
Step 1
Once cooked, take the pizza out of the oven & sprinkle some red pepper flakes on top
Step 2
Place fresh spinach on top and lay out your cold smoked salmon on top. Drizzle with a bit of lemon juice from the wedge.
Cut & enjoy!
Meet the chef,
Hana Sato
Hana Sato grew up between the coasts of Hokkaido and Kaikōura, where she discovered her love for fresh seafood and quiet, honest cooking. After training in Tokyo and Wellington, she now leads the culinary team at Aoraki, combining Japanese discipline with New Zealand’s seasonal produce. Her philosophy is simple — cook with restraint, let the ingredients speak, and never rush a good meal.
Learn more
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Pizza Bianca with Original Cold Smoked Salmon
Cold smoked
,
Serves
4
39 mins
This refined take on a classic Italian white pizza pairs velvety ricotta with Aoraki Smoked Salmon, spinach, and fresh herbs. Perfect for sharing with friends or family.
Ingredients
Pizza Dough (can substitute with store bought pizza base)
250g Pizza flour
60g Fine semolina
8g Fine Salt
2g Instant yeast
2g Sugar
170g water
16g olive oil
Ricotta base
160g Ricotta
Pinch Salt
Pinch Pepper
20g Chives
20g Dill
20g Capers
200g Grated mozzarella
Garnishes
Aoraki Cold Smoked Slices 180g
Fresh spinach
Crushed red pepper flakes
Lemon wedges
Method
To make the pizza base (alternatively, you can use a store bought pizza base)
Step 1
In a bowl, whisk together pizza flour, semolina and salt
Step 2
In another bowl, mix together sugar, warm water, yeast and olive oil. Once combined, pour over dry ingredients
Step 3
Knead until dough is smooth
Step 4
Divide into two 250g dough balls. Cover with oil and leave to rest and rise in a warm spot
Step 5
Once risen, cover the dough with fine semolina. Gently stretch onto a baking sheet, pizza stone or cast-iron skillet
Putting it together
Step 1
In a bowl, mix together ricotta, salt, pepper, chopped chives, dill and capers
Step 2
Spread the mixture over the pizza dough
Step 3
Sprinkle grated mozzarella over the top
Step 4
Bake at 200°C or the highest temperature setting available for 8-10 minuets (make sure to keep an eye on it so that it doesn’t burn!)
Garnishes
Step 1
Once cooked, take the pizza out of the oven & sprinkle some red pepper flakes on top
Step 2
Place fresh spinach on top and lay out your cold smoked salmon on top. Drizzle with a bit of lemon juice from the wedge.
Cut & enjoy!