Page 150 - COMING UNSTUCK by Sara tuck

pizzas with This combination was

inspired by Auckland’s
lentils, salmon fabulous French markets
– La Cigale. The pea purée
is also great served with
& pea purée pan-fried or grilled fish.

Makes 2 Bring a pot of water to the boil with the bay leaves, then add
lentils, reduce heat to a simmer and cook for 20 minutes until
2 bay leaves just tender. Drain well, rinse under cold running water, drain
1 cup French green lentils again and fold through vinegar. Heat oil in a large frying
2 tsp balsamic vinegar pan and cook celery and carrot over a medium-gentle heat
1 tbsp olive oil for 10 minutes with sea salt and freshly ground pepper, until
½ stick celery, finely diced the vegetables are softened. Add garlic and lentils and cook
½ carrot, peeled, finely diced 2 minutes, then set aside.
sea salt & freshly ground pepper
2 small cloves garlic, crushed For the pea purée, heat the oil and butter in a large, deep pot.
Add onion and leek with plenty of sea salt and freshly ground
Pea purée pepper and cook over a medium-gentle heat for about 10-12
1 tbsp olive oil minutes until the leeks are softened. Add chicken stock and
1 tbsp butter bring to a boil, cook 8-10 minutes so that stock is a reduced
1 onion, finely chopped before adding the cream, peas, spring onions and mint. Bring
1 leek, outer tough leaves back to the boil then reduce heat to a simmer until most of
removed, ends trimmed, the liquid is evaporated. Remove from the heat, add basil and
chopped parmesan and use a stick blender to whizz until smooth.
sea salt & freshly ground pepper
1 cup chicken stock Preheat the oven to super-hot – about 220˚C (425˚F) and heat
¼ cup cream (heavy cream) up two oven trays. Put each pizza base on a sheet of baking
2 cups frozen peas paper. Divide the parmesan between the bases then generously
2 spring onions (scallions), sprinkle the lentils on top. Plop on tablespoons of pea purée.
chopped Top with salmon broken into chunks and a sprinkling of
6-7 mint leaves mozzarella. Slide baking paper onto hot oven trays and cook
½ cup basil leaves 10 minutes until the bases are crispy.
½ cup (50g, 1¾ oz) grated
parmesan

2 thin pizza bases (store-bought
or use my recipe p78)
1¼ cups (125g, 4½ oz) grated
parmesan
300g (10½ oz) good-quality hot
smoked salmon
1 cup grated mozzarella cheese

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