Several weeks ago I posted a recipe for homemade gravlax, promising to share the recipe for my favorite creation made with the leftovers.
Leftover salmon of any kind is uncommon in my household, especially since it’s a treat that we don’t enjoy all that often. I LOVE salmon pizza, though, so sometimes I try to save a little for that purpose.
This time, I used gravlax.
There are two benefits to this:
1) If you’re tired of eating the straight-up cured meat, you can mix things up and create something new;
2) Technically this method COOKS the fish (in addition to curing it, which you’ve already done), so anyone who’s squirmy about eating “raw” fish can relax and enjoy it guilt-free. You’ll be able to see it become less and less opaque as it bakes.
You can by all means use regular leftover salmon here, too. It doesn’t have to be gravlax! I think the smoky flavor of the gravlax added a little extra oomph, but regular salmon tastes just as good. Use whatever’s easier for you!
I’ve always wanted to get into making homemade pizzas, but anything made with yeast intimidates me and I’m still mildly traumatized from the pizza-from-a-box my mom sometimes made when I was a kid. I don’t even know what was in it, just that I didn’t like it one bit!
This pizza encouraged me to get over my unwarranted fears and make more pizza from scratch. It was 100% worth the effort – not just because it was delicious, but because it was super simple to make, too!
I looked up a bunch of different “foolproof” pizza dough recipes and kind of combined several methods into one that suited me. And it was as easy as they say! I even used expired yeast and my pizza crust still turned out to be just what I was hoping for. The dough is firm, yet soft and chewy. It was just the right sink-your-teeth-into thickness, especially when paired with garlicky herbs and little mounds of goat cheese.
It was also quick! A huge bonus since I was hungry before I even began this undertaking.
You could virtually put anything you wanted on this pizza crust, but I thought goat cheese, garlic, and Herbes de Provence would taste amazing with the leftover gravlax. They did. :) I had to stop after three slices because my stomach was threatening to explode. This pizza was very filling and completely mouthwatering.
I think Parmesan would also be yummy on this pizza. So would pretty much any cheese!
Is there such a thing as a pizza that is too cheesy? I don’t think so.
Hope you love this recipe as much as I did!
- 1 cup water, warm
- 1 Tbsp. yeast
- 1/2 Tbsp. salt
- 2 cups white flour, DIVIDED (plus extra for sprinkling work surface)
- 1/2 cup wheat flour
- 2 Tbsp. extra virgin olive oil, DIVIDED
- 1/2 tsp. salt or sea salt
- 1 Tbsp. Herbes de Provence
- 1 clove garlic, minced
- 1 cup goat cheese crumbles
- 1 cup leftover salmon or gravlax
- Place water in the bowl of a stand mixer. Stir in yeast with a spoon; let sit for 5 minutes.
- Add a cup of flour to the yeast mixture and beat with the mixer's paddle attachment on low-medium speed until combined. Add salt and remaining flour (both types); beat until just combined.
- Remove dough from mixing bowl and knead until smooth. You can use a stand mixer with the dough hook if you have one (I don't), otherwise knead by hand for 6-7 minutes until the dough is no longer sticky.
- Spray a second bowl with nonstick cooking spray, cover with plastic wrap, and let sit for 10-20 minutes (or up to an hour). It should rise a bit, doubling in size if you let it sit long enough.
- Preheat oven to 400 degrees.
- Sprinkle a flat work surface with a few tablespoons of flour. Place dough on work surface, coat hands with a bit more flour, and roll dough into a circle with a rolling pin so that the dough fits onto a baking stone or pan. If the dough is still too sticky while rolling, incorporate a bit more flour.
- Spread a tablespoon of oil onto a baking stone or pan. Place rolled dough onto pan and drizzle with remaining tablespoon of oil. Sprinkle with salt and Herbes de Provence; top with garlic, cheese and salmon.
- Bake for 18-20 minutes or until dough is light brown and cheese is golden brown. Slice and serve immediately.
If you don't have Herbes de Provence on hand, just sprinkle with a few pinches of ground oregano, rosemary, and thyme. Or use some of your favorite herbs!