Pin it
The perfect balance between soft, buttery leeks and delicate salmon unfolds in this reinvented pizza. Moving away from traditional versions, this creation blends refined flavors for a unique taste experience. The crispy base supports a creamy topping, while the salmon brings its distinctive oceanic note, everything enhanced by touches of honey and pine nuts.
The first time I made this pizza, my guests couldn't believe how good this unusual combo was. The mix of creamy leek sauce with tender salmon creates such amazing flavors that even doubters fell in love with it. It's now a must-have whenever I have friends over for dinner.
Essential Ingredients
- T80 Wheat Flour: This semi-whole flour gives the perfect texture for pizza dough, with just enough fiber for a more rustic and nutritious result than regular white flour.
- Leeks: Go for firm leeks with pure white bottoms and bright green tops, showing they're super fresh for the creamy base of your topping.
- Fresh Salmon: Pick quality salmon with firm, pink flesh that will keep its texture after baking and bring all its sea flavor.
- Fresh Goat Cheese: Its milky softness and slight tanginess perfectly balance the smoothness of leeks and richness of salmon.
- Honey: Just a few drops create an amazing sweet-salty contrast that lifts all flavors and adds subtle caramelization during baking.
I really love using leeks in this dish. They get so soft and sweet when cooked slowly. One day I tried to rush them and cook them faster - big mistake! The result wasn't nearly as good. Take your time letting them slowly melt down and you'll be so glad you did.
Pin it
Creating The Dough
In a big bowl, mix 300g of T80 wheat flour with a teaspoon of salt. Make a well in the middle and pour in 15ml olive oil and 175ml room-temperature water where you've already dissolved 5g of baker's yeast. Slowly mix the flour into the liquid starting from the center until you get a smooth dough. Knead hard for at least 10 minutes to develop the gluten, until the dough feels soft and stretchy under your fingers.
Important Resting Time
Shape your dough into a ball and put it in a lightly oiled bowl. Cover with a clean, damp cloth and let it sit in your turned-off oven that's been slightly warmed to 30°C. This draft-free spot will help the dough double in size in about an hour, developing all its flavors and that bubbly structure we want.
Velvety Leek Mixture
While waiting, start the topping by cleaning 2-3 leeks thoroughly. Cut them into thin slices and wash them well under cold water to get rid of any dirt. Heat 2 tablespoons of olive oil in a large pan and add the leeks. Let them cook on medium-low heat for about 10 minutes until they start looking translucent, stirring now and then so they don't brown.
Pin it
Smooth Finishing Touch
Turn down the heat and pour 100ml of heavy cream with 50ml of vegetable broth into the pan. Stir gently and let it simmer on low heat for another 5-7 minutes until the mix thickens a bit and gets creamy. Add salt and pepper to taste, then take it off the heat and let it cool down slightly.
Pine nuts are my secret weapon in this pizza. Their crunch works so well against the softness of the toppings, and their slightly woody taste fits perfectly with the salmon's ocean flavor. Once when I ran out, I tried crushed hazelnuts instead and it was just as tasty, bringing a more earthy feel to the pizza.
Tasty Pairings
Serve this pizza with a green salad that has a bit of balsamic vinegar tang to cut through the rich toppings. For a full meal, start with asparagus soup to keep that spring feeling going. For party snacks, cut it into small squares to enjoy with a glass of dry white wine like Sancerre or Chablis that goes great with salmon.
Try These Twists
Swap salmon for smoked trout to get a stronger flavor that needs less cooking time. For a veggie option, use sautéed shiitake mushrooms instead of fish for a satisfying meaty texture and umami taste. If you want something bolder, throw on some lightly grilled chorizo cubes that'll add a spicy kick against the sweet leeks.
Keeping It Fresh
This pizza tastes best right out of the oven, but you can keep it in the fridge in an airtight container for up to 24 hours. To warm it up, use a regular oven at 180°C for 5-7 minutes instead of the microwave which makes the crust soggy. If you want to prep ahead, the leek mixture keeps well in the fridge for 2-3 days and can even be frozen in single portions for future pizzas.
Pin it
I'll never forget that impromptu dinner when I made this pizza for friends who weren't sure about the leek-salmon combo. Seeing their surprise at how well the flavors worked together was so rewarding. The magic is in the balance between sweet melted leeks, rich salmon, and that touch of honey that ties everything together. This pizza has become my cooking signature, the one my family always asks for, and I still enjoy putting my own little twist on it every time I make it.
Frequently Asked Questions
- → Can I prep the dough in advance?
- Absolutely. You can make the dough a day ahead and let it rise slowly in the fridge. Just pull it out about 30 minutes before using to let it warm up.
- → How do I get a crispy crust?
- Heat your oven and stone or baking tray to the hottest setting before baking. For extra crunch, brush the dough edges with olive oil before baking.
- → Can you freeze this pizza?
- Yes, freeze it cooked or uncooked. If uncooked, freeze it flat, then wrap it. Bake straight from frozen, just add an extra 3-4 minutes to the time.
- → What’s the best way to clean leeks?
- Cut off the roots and dark green ends, then slice them lengthwise. Rinse well under water, fanning out the layers to remove dirt.
- → Is a dairy-free version possible?
- Yes, use soy cream instead and swap goat cheese for seasoned silken tofu or a plant-based cheese. Add extra veggies to boost flavor.