The Arctic Hawaiian – Smoked Salmon and Tangy Glazed Apple

Chef Greg Priebe’s fusion pizza is great to serve to friends
Monday , 21 January 2013
The Arctic Hawaiian – Smoked Salmon and Tangy Glazed Apple
The Arctic Hawaiian – Smoked Salmon and Tangy Glazed Apple

The concept of opposites that balance each other yet achieve new tastes has always been important in my cooking. An example is the classic Hawaiian pizza of salty ham, complemented by sweet and tart pineapple. The pineapple is glazed with honey and mustard and adds contrast and balance to the flavours of salt, sweet and sour.

4 tbsp honey
1 tsp Dijon mustard
1 tbsp water
1 tbsp fresh lemon juice
1/8 tsp minced fresh ginger
1 grilled pizza crust
1 tbsp extra virgin olive oil
1 tbsp grated parmesan
1 cup shredded mozzarella
½ cup thinly sliced red onions
½ tsp capers
175 to 225g smoked salmon fillets (look for Alaskan)
1 cup fresh pineapple, cut into 2 ½ cm chunks

1 tbsp thinly sliced green onions
1 tbsp fresh Italian parsley leaves (optional)

1. To make the glazed pineapple, combine all of the ingredients except the pineapple in a small saucepan on medium-high heat and bring to a boil. Reduce the heat and simmer for a few minutes, until slightly thick and sticky. Add the fresh pineapple and toss to coat completely.
2. Remove from the heat.
3. Brush the grilled side of the pizza crust with the extra virgin olive oil and dust with the parmesan. 4. Sprinkle on the mozzarella and add the glazed pineapple, red onions, and capers. Tear the smoked salmon into pieces and scatter them evenly on the pizza.
5. Follow the recipe for grilling pizza. Drizzle with any remaining sauce and garnish with the green onions and the fresh parsley leaves before serving.

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