Given a leftover piece of cooked salmon, a potato and some pizza dough that needed to be used up, I just concocted the following:
White Pizza with Salmon and Chevre
by Mirvana
Pizza dough (or one thin crust)
Olive oil
Dried herbs: basil, oregano, red pepper flakes, fresh ground pepper, or Italien seasoning blend
salt to taste
1 medium potato, peeled and very thinly sliced
1 medium onion, very thinly sliced
*Almost forgot: fresh sliced garlic, and lots of it*
1 leftover serving of cooked salmon, flaked - preferably wild-caught Alaskan Sockeye
Handful of crumbled chevre (goat cheese)
Calamata olives
Parmesan cheese
Preheat oven 450 F. Roll dough out into a thin crust and drizzle with olive oil, sprinkle with herbs. I used about a teaspoon ea. basil and oregano, 1/2 t. red pepper flakes and several twists on the pepper grinder. Layer on sliced potatoes, onions, garlic, salmon, chevre, olives, and a bit more of the seasonings, and a pinch or two of salt. Bake 20 minutes, or until crust is crispy and top has started to brown. Sprinkle with parm cheese.
This was probably the most awesome homemade pizza I have ever made.
A note about salmon: since I started eating meat (and fish) again, I have been trying to make more responsible choices as to where the product comes from, and wild-caught Alaskan Sockeye salmon is both nutritionally and environmentally a better choice over farmed salmon. Farmed salmon is just, well, gross.
A note about pizza dough: when pressed for time, I will buy pre-made pizza crust, but nothing compares to homemade. This week, I made a batch of pizza dough, enough for two medium-largish thin crusts, wrapped in plastic and kept in the fridge until I needed it. The other half became a more traditional chevre pizza with tomatos, peppers, onions earlier this week.
