White pizza with smoked salmon and roe

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.


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.


Grated cheese can be several varieties

Fresh parmesan, cut with a cheese grater

Red onion, in thin slices


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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