Bleak Roe Pizza

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.