Smoked Salmon and Mascarpone Pizza

[valchemist]

I want to try this pizza (I was reminded of it by Emily over on the Eggplant Pizza thread), but my Darling Husband is not too enamored of capers. Can I use olives instead? Or would that be too strong. Does anyone have any ideas for what I could use instead of the capers? I think it would seem a bit bare just to leave them off without substituting anything (though I could be wrong). Thanks!

Val

p.s. Oops, I didn't do a search. Maybe if I do a search I will find an answer. No time now. I will do one later. But meanwhile, any comments? Thanks in advance.


* Exported from MasterCook *

Smoked-Salmon Pizza With Mascarpone and Capers

Recipe By :Cooking Light Magazine. Jan/Feb 2001. Page: 134.
Serving Size : 6 Preparation Time :0:00
Categories : Fish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups bread flour
1 cup warm water (100 degrees to 110 degrees)
1 tablespoon olive oil
2 1/2 teaspoons bread-machine yeast
1/2 teaspoon salt
Cooking spray
2 cups sliced green onions (about 2 bunches)
1/2 teaspoon cracked black pepper
6 tablespoons (about 3 ounces) mascarpone cheese
6 ounces thinly sliced smoked salmon
1 tablespoon capers
6 lemon wedges

Directions.
Mascarpone is a rich, buttery cheese with a delicate, creamy texture.

1. Lightly spoon flour into dry measuring cups; level with a knife. Follow manufacturer's instructions for placing flour and the next 4 ingredients (flour through salt) into bread pan, and select dough cycle; start bread machine.

2. Remove dough from machine (do not bake). Turn the dough out onto a floured surface, and knead for 30 seconds. Cover dough; let rest 10 minutes.

3. Preheat oven to 425 degrees.

4. Divide dough into 6 equal portions. Roll each portion into a 9-inch circle on a lightly floured surface. Cover baking sheets with parchment paper, and place dough rounds on pans. Lightly coat top of dough with cooking spray. Cover and let rise in a warm place (85 degrees), free from drafts, 15 minutes or until puffy.

5. Divide the onions and pepper evenly among dough rounds. Bake at 425 degrees for 10 minutes. Remove from oven; drop 3 teaspoonfuls of cheese onto each round. Arrange 1 ounce smoked salmon on top of each pizza, and divide capers evenly among pizzas.

6. Bake the pizzas an additional 8 minutes or until the cheese melts. Serve pizzas with lemon wedges. Yield: 6 servings (serving size: 1 pizza).

[emilycat]

Hey, Valerie!

I've already made this pizza a couple of times, and I love it immensely -- it's so delicious. I think using olives would be fine, but I'd definitely use green ones. Black ones would be completely weird, IMO. How does your DH feel about those?

[valchemist]

oh, any kind of olives we both love. So that is great to know!

I did a search on this pizza and found so many great reviews, but no info on the capers. I would still love to hear if people have other comments on my initial questions.

Also, Emily, while I have your attention (at least I hope I have it http://www.cookinglight.com/bbs/smile.gif ), I have a question/concern.

Another reason I want to make this pizza is that I have leftover mascarpone in the fridge from the Naked Chef Pappardelle with Sweet Leeks and Mascarpone recipe you posted a while back. The recipe was good, but I wasn't blown away by it...I used a full pound of pasta about 5 ounces of mascarpone (instead of 7). Furthermore, I know I definitely should have used more leeks (as you suggested). I used long noodles that were about 1/4 inch wide (Couldn't find papardelle). The noodles kind of stuck together. Maybe I should have added cooking water from the pasta as the recipe suggested. Also, my mascarpone was domestic. Maybe it would have been better if I used imported (couldn't find any).

For some reason I just couldn't taste the mascarpone. There was really no flavor to it. One lone person I saw on the smoked salmon pizza thread also commented that their taste buds must be dead because they couldn't really taste the flavor of the mascarpone.

So anyway, between the noodles that were all stuck together and the lack of taste of the mascarpone, I was disappointed. But I want to try this again to see if I can get better results. I wonder if you have any comments (besides the wonderful tips you gave when you initially posted the recipe).

Thanks,
Val

[This message has been edited by valchemist (edited 06-02-2001).]

[valchemist]

By the way, that recipe with leeks and mascarpone I mentioned above was my first experience with mascarpone cheese. Maybe I just don't know what it is "supposed" to taste like. I just love sharp/strong cheeses. I certainly wouldn't put mascarpone in that category, but that doesn't mean I wouldn't like it. Is it an acquired taste? Or do I need a better quality mascarpone?

I am definitely looking forward to trying the smoked salmon and mascarpone pizza, but I am wondering if I should search for an imported (or better brand) of mascarpone. I think the brand I used was BelGioso (I totally botched the spelling there!).

[luv2cook]

I found that mascarpone doesn't have enough flavor for me...i made this pizza, too, and thought it needed something...

[Grace]

Hi Val - I may be wrong, but I think Mascarpone is supposed to be mild, rich and buttery, sort of like a cross between butter and cream cheese, neither of which have tons of flavor (nor does cottage cheese or ricotta, or even mozzarella). It's just supposed to be rich and buttery, and give more texture and creaminess than a PUNCH of flavor, I think. (Correct me someone if I'm wrong). Just my 2 cents!

[emilycat]

Valerie,
I'm so sorry the recipe didn't turn out like you'd hoped! I feel so responsible http://www.cookinglight.com/bbs/frown.gif

First off, I think Grace's description of mascarpone cheese nailed it -- it's more of a rich, buttery thing than full of character. Now, I am an ardent bleu cheese fan, but I think the reason I like this recipe so much is because I am madly in love with leeks http://www.cookinglight.com/bbs/biggrin.gif Rather than adding loads of flavor, I think the mascarpone adds a creaminess and delicate flavor to the sauce.
I doubt you did anything wrong; I think this may just be a case of differing taste buds (I just tend to assume everyone's going to love everything I do http://www.cookinglight.com/bbs/wink.gif )

One thing I should point out, though -- I never mix the pasta with the sauce. Since I always cook for myself, if there are leftovers, I don't want cooked pasta sitting in the fridge, so I just cook what I need for one serving and top the leeks over it.
Also, he uses fresh pasta, so that may be your sticky noodle problem.

If you think the recipe has potential, you may want to try subbing some creamy bleu cheese for the mascarpone. I've done this before (last week, in fact), and it's out-of-this-world. (Then again, I said that last time, too.... http://www.cookinglight.com/bbs/redface.gif ) I used Montagnola, but I'm sure any creamy bleu would do.

I hope this helps a bit, but if you have any more questions, feel free to ask!

Emily

[valchemist]

Thanks, emily. and don't you dare feel responsible! It was a good recipe for sure and I am glad I made it. Plus it was a good excuse for me to give mascarpone a try.

I think you are all right about the mascarpone. It is good for its richness and creaminess and not really its flavor punch. I think the problem was that I needed more leeks. I served it with yummy garlic roasted broccoli, so that helped take the place of some of the "missing" leeks. I also love your suggestion about the creamy blue cheese. I wish I could find that particular type you mentioned here and on that previous thread. But alas, I don't think I have ever even seen any kind of creamy blue cheese in my podunk gorcery store. I will check to be sure, however.

Regarding the sticky noodles...do you add olive oil to your pasta to prevent it from sticking? You say you just spoon the sauce over the top, but don't your noodles stick? Yes, I am a major novice. learning though...

valerie

p.s. the leftovers, which we had last night after I typed that initial note, were for some reason better. the noodles were no longer all sticky. I will definitely make this recipe again, with some modifications.

[This message has been edited by valchemist (edited 06-03-2001).]