My Best Sicilian Pan Pizza
A simple pizza dough technique that yields a super crispy crust and a light, airy center. The flavor is outstanding too. Fermentation is room temperature so there’s no refrigeration needed.
Make the avocado puree by placing all of the specified ingredients into a food processor. Blend the mixture until smooth. Adjust the seasoning if needed, spread it out into a bowl and cover the puree with a little bit of olive oil to keep it from browning. Reserve it in the refrigerator until you need it.
Cut up the salmon by making some long cuts across the fillet about a 1/4 inch wide, then break down those pieces to ¼ inch wide strips. Finish by, turning the strips into ¼ inch dice. Now take the salmon and place it in a bowl covered with some plastic film. Chill it in the refrigerator for about 30 minutes.
Add some of the preserved lemon vinaigrette, some salt and some freshly ground pepper, then mix it all up. Now it’s time to plate the tartare.
Start by adding a schmear of avocado puree around the inside rim of the bowl. Place a dollop of it in the center of the plate. Add spoonfuls of your salmon tartare on top of the avocado puree. Make sure that you keep the tartare centered in the bowl. This will maintain a clean and super nice presentation.
Finish the dish with some finely julienned preserved lemon rind and picked cilantro leaves.
A simple pizza dough technique that yields a super crispy crust and a light, airy center. The flavor is outstanding too. Fermentation is room temperature so there’s no refrigeration needed.
