I am very fond of food from the sea and although you may think it seems strange with fish and shellfish on pizza, I can assure you that it tastes good.
Pizza base:
550 g mel, helt tipo 00
1 ts salt
1/2 pk pizza yeast
1 teaspoon honey
1 tbsp olive oil
About. 3 dl cold water
Knead everything well together and let it rise. The dough is perfect, when it is so moist that you just manage to roll or push it out, then add enough water. When I make pizza, I let the dough enjoy itself for a long time, preferably in the fridge overnight. I take it out approx. 1 hour before I use it and let it rise on the bench, before I push / roll it out and let it rise for approx. 30 minutes. For Italian pizza, it is rolled very thin and for pizza with an American base a little thicker. If you make the pizza dough on the same day as you are going to use it, it can be left on the counter and raised for a minimum of 1 hour. I always fry the bottom at high temperature for a few minutes, before I put on the filling.
Sauce:
1 box of sour cream
1 tablespoon white wine vinegar
Salt and pepper
2 cloves finely chopped garlic
1 handful of finely chopped parsley
Stir everything and keep cold until you use it.
Topping:
Grated cheese can be several varieties
Fresh parmesan, cut with a cheese grater
Red onion, in thin slices
Hijackers
Smoked salmon or trout
Salmon roe
Fresh dill in small bundles
Spread the pizza sauce over the bottom. Add grated cheese and red onion (not parmesan). Bake the pizza at 200 degrees until the cheese is golden.
Take out the pizza and add capers, salmon, roe and parmesan. Garnish with dill.
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