Scallion Pancake Pizza
Flaky puff pastry is rolled and spiraled into a sesame-scented scallion pancake crust, then topped with citrusy cucumber ribbons, smoked salmon, cream cheese, and a katsu drizzle for a playful, sliceable twist on pizza.
Ingredients
2 sheets puff pastry, thawed overnight in the refrigerator or for about 45 minutes at room temperature
2 tablespoons + 1/2 teaspoon toasted sesame oil
1 cup thinly sliced scallions
1/2 teaspoon salt
1 egg, beaten with a splash of water, for egg wash
1 tablespoon sesame seeds
8 cucumber ribbons (approximately 1/2 an English cucumber, thinly sliced with a Y-peeler or mandoline, lengthwise)
1 teaspoon ponzu
3 ounces smoked salmon
3 tablespoons whipped cream cheese
2 tablespoons katsu sauce
Instructions
Preheat the oven to 425F.
Roll out two sheets of puff pastry and press together at the seams to make one sheet, approximately 18 inches across by 12 inches wide.
Brush the surface with 2 tablespoons of sesame oil. Sprinkle evenly with 3/4 cup scallions and 1/4 teaspoon salt.
Roll up the wide side puff pastry, like a jelly roll; then, spiral the roll like a snail shell. Use a rolling pin to flatten the spiraled roll, about 10-12 inches in diameter. Transfer to a parchment-lined baking sheet.
Brush with egg wash and sprinkle with sesame seeds and 1/8 teaspoon of salt. Bake for 25 minutes. Once baked, transfer to a wire rack to cool.
In a medium bowl, combine cucumber ribbons, remaining 1/8 teaspoon salt, ponzu and 1/2 teaspoon sesame oil. Toss gently; set aside for 2–3 minutes.
Once scallion pancake crust is completely cooled, lightly blot the cucumber slices with a paper towel to absorb excess liquid, then arrange them over the “pizza” in an even layer.
Tear the smoked salmon into pieces and place them over the cucumber, followed by 6–8 dollops of cream cheese and remaining 1/4 cup of scallions. Garnish with a drizzle of katsu sauce.
Scallion Pancake Pizza
Flaky puff pastry is rolled and spiraled into a sesame-scented scallion pancake crust, then topped with citrusy cucumber ribbons, smoked salmon, cream cheese, and a katsu drizzle for a playful, sliceable twist on pizza.
Ingredients
Instructions
- Preheat the oven to 425F.
- Roll out two sheets of puff pastry and press together at the seams to make one sheet, approximately 18 inches across by 12 inches wide.
- Brush the surface with 2 tablespoons of sesame oil. Sprinkle evenly with 3/4 cup scallions and 1/4 teaspoon salt.
- Roll up the wide side puff pastry, like a jelly roll; then, spiral the roll like a snail shell. Use a rolling pin to flatten the spiraled roll, about 10-12 inches in diameter. Transfer to a parchment-lined baking sheet.
- Brush with egg wash and sprinkle with sesame seeds and 1/8 teaspoon of salt. Bake for 25 minutes. Once baked, transfer to a wire rack to cool.
- In a medium bowl, combine cucumber ribbons, remaining 1/8 teaspoon salt, ponzu and 1/2 teaspoon sesame oil. Toss gently; set aside for 2–3 minutes.
- Once scallion pancake crust is completely cooled, lightly blot the cucumber slices with a paper towel to absorb excess liquid, then arrange them over the “pizza” in an even layer.
- Tear the smoked salmon into pieces and place them over the cucumber, followed by 6–8 dollops of cream cheese and remaining 1/4 cup of scallions. Garnish with a drizzle of katsu sauce.
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I’m ADINK stands for Dual Income No Kids - but you don’t have to be a dink to savor our food. We’re into recipes for two to minimize food waste, control portions, and savor every bite!
Flaky puff pastry is rolled and spiraled into a sesame-scented scallion pancake crust, then topped with citrusy cucumber ribbons, smoked salmon, cream cheese, and a katsu drizzle for a playful, sliceable twist on pizza.