Shawarma Salmon Neapolitan-Style Pizza Panuozzo
Calling all adventurous eaters! Today, we’re embarking on a culinary journey that bridges the gap between the vibrant flavors of the Middle East and the comforting classics of Italy. Get ready to experience the Shawarma Salmon Neapolitan-Style Pizza Panuozzo, a fusion masterpiece that bursts with bold spices, fresh ingredients, and a unique textural contrast.
The Inspiration Behind the Fusion:
The inspiration for this recipe struck when I was craving the warm, comforting flavors of shawarma – a staple street food in many Middle Eastern countries. The marinated meats, stacked on a vertical rotisserie and shaved off for pita bread wraps, are a symphony of savory spices and juicy textures. But I also yearned for the familiar goodness of a classic Neapolitan pizza – the thin, blistered crust with a hint of char, the simple yet impactful sauce, and the high-quality toppings.
The Magic of Panuozzo:
That’s where the panuozzo comes in. This innovative Italian creation takes inspiration from pizza dough and transforms it into a sandwich format. Similar to a calzone, the panuozzo is shaped into a flatbread, baked until slightly puffed, and then sliced open horizontally to become a vessel for delicious fillings. This approach allows for the perfect fusion of pizza toppings and sandwich sensibilities.
Building the Flavor Profile:
Here’s where things get exciting. We’ll be using a homemade Neapolitan-style dough, adapted from the trusted masters at King Arthur Baking Company. This dough undergoes a long fermentation process, resulting in a light, airy texture with exceptional flavor
For the star of the show, we’ll be preparing shawarma-spiced salmon. Instead of traditional meats like lamb or chicken, we’ll use salmon fillets, marinated in a fragrant blend of shawarma spices. This creates a delicious interplay of textures – the flaky, melt-in-your-mouth fish against the crispy, chewy panuozzo base.
To balance the richness of the spices and fish, we’ll incorporate a refreshing element: lemony dressed greens. A simple combination of olive oil, lemon juice, salt, and pepper will enhance the other flavors without overpowering them.
The Grand Assembly:
The final act involves bringing all these elements together. The baked panuozzo is sliced open, revealing a golden brown interior. We’ll generously layer it with the flaked shawarma salmon, followed by a vibrant bed of lemony dressed greens. Each bite will be an explosion of savory spices, tangy greens, and the unique textural combination of the panuozzo and the salmon.
Tips and Tricks:
- Don’t skimp on the fermentation: The long fermentation process for the dough is crucial for developing flavor and texture. If you’re short on time, you can use store-bought pizza dough, but the homemade version will elevate the dish to another level.
- Spice it up (or down): Adjust the amount of shawarma spice mix according to your preference. You can find pre-made mixes at most grocery stores, or create your own using spices like cumin, coriander, paprika, turmeric, and cayenne pepper.
- Get creative with greens: Feel free to experiment with different greens for the salad. Arugula provides a peppery kick, spinach adds a touch of mildness, and kale offers a hearty bite.
- Additional toppings: While the recipe focuses on the core flavors of shawarma and fresh greens, you can customize it further. Consider adding crumbled feta cheese for a salty tang, a drizzle of tahini sauce for a nutty richness, or roasted red peppers for a touch of sweetness
Shawarma Salmon Neapolitan-Style Pizza Panuozzo
Ingredients
For the Dough (taken from King Arthur Baking)
- 2 cups 232g '00' Pizza Flour or Unbleached All-Purpose Flour
- 1 1/4 teaspoon salt (8 g)
- 1/2 teaspoon granulated sugar
- 1/8 teaspoon instant yeast or active dry yeast
For the Shawarma Salmon:
- 2 salmon fillets about 6 oz each
- 2 tablespoons shawarma spice mix Recipe tagged at the beginning of the blog
- 1 tablespoon olive oil
- Salt to taste
For the Lemony Dressed Greens:
- 2 cups mixed greens arugula, spinach, and kale work well
- 1 tablespoon olive oil
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
Prepare the Dough:
In a large bowl, combine the flour, salt, and yeast.
- Add the water and mix until a rough dough forms.
- Cover the bowl and let the dough rest at room temperature for 12 to 24 hours. This long fermentation period will develop the flavor and texture.
Prepare the Shawarma Salmon:
- Preheat your oven to 400°F (180-200°C).
- Rub the salmon fillets with olive oil and season generously with the shawarma spice mix and a pinch of salt.
- Place the salmon on a baking sheet and bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. Let it cool slightly, then flake into bite-sized pieces.
Prepare the Lemony Dressed Greens:
- In a large bowl, whisk together the olive oil, lemon juice, salt, and pepper.
- Add the mixed greens and toss to coat evenly.
Assemble the Panuozzo:
- Divide the dough into two equal pieces and shape each piece into a ball. Let the Dough Rest for about an hour with the seam side down
- Preheat your oven to 500°F (260°C) with a pizza stone or baking steel inside. If you don't have either, you can use an inverted baking sheet.
- Shape The dough by creating a small sized pizza (work on the dough from the inside out to form the shape and keep the crust thick. Generously spread olive oil on the surface of the dough before folding it onto itself so that it can easily be opened later and wont adhear to itself.
- Transfer the dough to a piece of parchment paper, then onto the hot pizza stone or baking steel.
- Bake for 6-8 minutes, or until the dough is puffed and golden brown.
- Remove the dough from the oven and let it cool slightly before opening the bread up to create a sandwich.
Final Assembly:
- Open the panuozzo bread and start by spreading any spreads you like. I use yemenite Schug as well as Tahini. Then layer with the flaked shawarma salmon.
- Top with a generous handful of the lemony dressed greens.
- Close the sandwich and dig in!
Notes
The Final Word:
The Shawarma Salmon Neapolitan-Style Pizza Panuozzo is more than just a meal; it’s a culinary adventure. It’s a testament to the beauty of global fusion, where seemingly disparate flavors come together to create a truly unique and satisfying experience. So, fire up your oven, gather your loved ones, and prepare to embark on a delicious journey that bridges continents on a plate.
