Bleak Roe Pizza
One of the "forbidden" pizzas
The combination of red onion, bleak roe, creme fraiche and dill is a classic in Swedish cuisine and there are lots of variations on this. It is most common to serve this together with toasted bread (Löjromstoast) for a very simple and tasty starter for festive occasions. Instead of toasted bread, you can use waffles, potato chips, cheese chips, flat bread, hash browns or a bunch of other variations.
Since you normally serve this combination (red onion, bleak roe, creme fraiche and dill) on toast, I guess the step to serving it on pizza is not too far away. The idea is to prepare a white pizza (creme fraiche instead of tomato sauce) and only add cheese and red onion, which can be baked in the oven until the dough is ready. Once the pizza has cooled, add the remaining toppings. So this pizza is meant to be served as a cold starter, preferably cut into smaller pieces.
After trying this, I can say that it turned out pretty OK. Not fantastic, but not a disaster either. Replacing the classic toasted bread in a "Löjromstoast" with pizza is not a completely crazy idea, but at the same time it is also a lot of extra work compared to just frying a slice of white bread in some butter. I can imagine using this pizza if I want to serve a whole 3-course dinner consisting of only pizzas just for the fun of it, but otherwise I'll probably choose the easier version with bread, waffle or potato chips instead.
In this recipe, I still use the same ingredients for the pizza dough, but handle it a little differently to how I did it before. As I rarely make more than one batch of dough, I now use 4 round food boxes from ikea and let the dough balls rise in them (in the fridge) overnight which cuts out some of the previous steps I did before. So no major change, just a simplification.
|Energy||4962.06 kcal||1240.52 kcal||243 kcal|
|Carbohydrates||390.84 g||97.71 g||19.14 g|
|Fat||292.62 g||73.15 g||14.33 g|
|Protein||188.07 g||47.02 g||9.21 g|
|Sugar||36.55 g||9.14 g||1.79 g|
|Salt||23.07 g||5.77 g||1.13 g|
* The nutritional information provided is approximate and is calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.
- In a foodprocessor with dough hook - mix lukewarm water and yeast. Leave it for 10 minutes.
- Start the machine and add flour and salt. Leave it running for 10 minutes.
- Cover the dough and leave it to prove for 2 hours. The dough will increase 2-3 times in size.
- Pour the dough on a lightly floured table and divide it into 4 parts (approx. 210g each).
- Shape the dough into smooth balls (use a little extra flour if necessary) and place each ball in a lightly oiled smaller container with a lid. Place the containers with the dough balls in the fridge and leave overnight.
- Take the dough out of the fridge 30-60 minutes before it is time to cook so that the dough gets a final rise.
- Start the oven to maximum setting with the grill active. Place the oven rack high up of the oven and the pizza steel on top of it. A pizza steel might take up to an hour to reach optimal temperature. I start the oven at the same time as I take the dough balls out of the fridge.
- Lightly flour a workspace.
- Grab a dough ball and start flatten it from the center. Be gentle and do NOT use a rolling pin.
- When the dough if large enough to fit the palm of your hand, press the palm gently in the center and pull the dough with the other hand. Turn the dough 45-90 degrees, stretch and repeat the process until you have a round pizza dough. It takes a bit of practice to get right, but the pizza will turn out much better.
- Spread creme fraiche on the dough, add the two types of cheese and som sliced red onions.
- With a pizza spade - transfer the pizza to the pizza steel in the oven. Remove when the dough have a good color and the cheese have melted.
- Wait until the pizza has cooled.
- Spread sliced red onion over the pizza. Place small lumps of creme fraiche and roe evenly distributed over the pizza.
- Garnish with fresh dill.