Boursin Cheese and Sun-Dried Tomato Pizza
The Smokehouse in Sorrento, Victoria makes an excellent Boursin pizza, so I attempted to replicate it. It worked and was delicious, so here it is! They use a basil pomodoro pesto sauce, but I did it the first time with just a plain basil pesto sauce. They also say they use mozzarella, but I omitted it and just relied on the Boursin cheese. You could try to add a bit if you like, although it was delicious without it. You could also substitute another cheese for the Boursin, like feta, goat's cheese, or even Philadelphia cream cheese. Awesome pizza!
The Smokehouse in Sorrento, Victoria makes an excellent Boursin pizza, so I attempted to replicate it. It worked and was delicious, so here it is! They use a basil pomodoro pesto sauce, but I did it the first time with just a plain basil pesto sauce. They also say they use mozzarella, but I omitted it and just relied on the Boursin cheese. You could try to add a bit if you like, although it was delicious without it. You could also substitute another cheese for the Boursin, like feta, goat's cheese, or even Philadelphia cream cheese. Awesome pizza!
- Carbohydrate 12.546 g
- Cholesterol 0 mg
- Fat 0.66825 g
- Fiber 2.76750004291534 g
- Protein 3.17475 g
- Saturated Fat 0.09585 g
- Serving Size 1 1 Serving (22g)
- Sodium 471.375 mg
- Sugar 9.77849995708466 g
- Trans Fat 0.21195 g
- Calories 58 calories
Step-by-step
- Spread pesto sauce over the pizza base.
- Distribute the salami over the pizza.
- Roughly chop the sun-dried tomatoes and peppers and distribute over pizza.
- Crumble the Boursin cheese and distribute over the pizza.
- Transfer to the preheated Pizza Maker machine (or to a very hot oven) and cook until the crust is crisp and golden (8 to 10 minutes).
- When the pizza is ready, remove, cut into pieces and serve immediately.
High heat is the singular variable determining whether a flatbread turns out crisp or soggy when using moisture-dense toppings like soft cheese and oil-packed vegetables. Operating a specialized pizza maker or a conventional oven preheated to 260 degrees Celsius ensures the dough sets before the heavy toppings release excess liquid.
Spreading basil pesto directly onto the raw crust acts as a crucial moisture barrier between the dough and the oily sun-dried tomatoes and roasted red peppers. Dotting the crumbled Boursin cheese across the surface rather than melting it into a uniform sheet prevents pooling pools of dairy fat during baking. Distributing the hot salami slices evenly allows the rendered oils to crisp the surrounding crust edges while baking for 8 to 10 minutes.
Timing remains critical when utilizing equipment with rapid heating coils because dense toppings can scorch before the interior crumb finishes baking. Rotating the base halfway through cooking prevents localized burning if using a countertop appliance. Swapping the Boursin for goat's cheese requires no structural adjustments, though feta will demand a slight reduction in overall quantity due to its higher sodium concentration.
