We all fall into the habit of thinking pizza has to be about a tomato-based sauce, red meat toppings and melted cheese (not that there's anything wrong with any of these). Personally, I find it exciting to eat food that gets you thinking outside of the proverbial culinary box.
At Balmoral Beach, one of Sydney’s less touristy beach areas, you will find the celebrated Bather’s Pavillion restaurant. Although the restaurant has a rich Aussie history, it is now owned by Quebec-born chef and restauranteur Serge Dansereau. (What’s not to like about that?).
Clam diggers, working in the ocean surf in front of The Pavillion while we ate brunch.
Balmoral's "shark net", only partially capable of fending off sharks from its beaches.
Naturally we went for a walk around the beach and Balmoral's boat marina after brunch.
Most of the toppings on this pizza are served cold. You will, however, need to cook through the pizza dough and potatoes before adding the final toppings.
Ingredients
1 recipe basic Pizza dough
1 Potato (Idaho), sliced thinly
2 tbsp English double-cream
6-8 slices Smoked Trout or Salmon
6-10 Green beans, cooked, halved and chilled
½ cup Fennel, sliced thinly
1 tbsp Capers
2 tbsp fresh Dill, chopped
Lemon wedges, for garnish
Method
1 – Spread dough into desired size portion. Brush thinly with Olive Oil, and top with one layer of Potato slices. (Note: if your potatoes are not sliced thinly enough, you may want to “parboil” them – i.e. cook them in boiling water until half-done)
2 – Cook pizza dough at 500 F (260 C) for about 20–25 minutes, or until it reaches the desired level of crispiness.
3 – Remove from oven. While still hot, spread with English double-cream, add one layer of smoked fish, and add remaining ingredients. Pepper to taste, serve while crust is still warm.
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