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Pizza à la Norvégienne with smoked salmon, capers and sour cream
Norwegian style pizza with smoked salmon and capers

Pizza à la Norvégienne

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses Quick Meals
This pizza is a meeting of hot and cold, raw and cooked. Smoked salmon is a delicate ingredient: during smoking the protein structure has already changed, but it isn't cooked. If put in a hot oven, the fish dries out, its oils oxidise, and it develops an unpleasant, strong 'fishy' taste. The solution? Baking the 'bianco' (white) base, and adding the cold salmon afterwards, where it becomes just lukewarm from the steam of the dough.
🕒 Prep Time 15 mins
🍳 Cook Time 12 mins
⌛ Total Time 27 mins
🍽️ Servings 4 servings
🔥 Calories 550 kcal
🌍 Cuisine Norwegian / Italian Fusion

Ingredients

Equipment Needed

  • Pizza stone
  • Spreading knife (for sour cream)
  • Slicer

Allergen Information

⚠️ Gluten
⚠️ Milk
⚠️ Fish

Instructions

1 ✓

Preheat the oven to 230°C. Cut the red onion into very thin rings.

Tip: The sweetness of red onion goes wonderfully with smoked fish.
2 ✓

Roll out the dough and spread with the sour cream/crème fraîche. Sprinkle over the mozzarella and half of the onion.

Tip: This is a so-called 'blind bake' with topping. The fat content of the cream protects the dough from drying out but doesn't make it soggy.
3 ✓

Bake the pizza for 10-12 minutes until the edges are golden brown and the cheese is runny.

Tip: A cream base tends to brown faster than tomato, so watch the oven!
4 ✓

Remove from the oven and IMMEDIATELY lay the smoked salmon slices on top.

Tip: The heat of the dough warms up the fat in the fish just enough to release aromas, but the texture remains silky.
5 ✓

Sprinkle with capers, fresh dill, and the remaining fresh onion. Drizzle with a few drops of olive oil.

Tip: The acidity of the capers (vinegar/salt) cuts through the richness of the fatty cream and salmon.

Recipe FAQ

Can I use tomato sauce instead of crème fraîche?
Not recommended. The acidity of tomato and the taste of salmon clash. The dairy (fat) carries the aroma of the salmon and softens the smokiness.
When do I add the dill?
Strictly after baking. Dill essential oils are very sensitive to heat; it would lose its fresh taste if baked.

Ingredients

  • 1 pc Pizza dough
  • 150 g Sour cream (thick) or Crème fraîche
  • 100 g Smoked salmon (thin slices)
  • 150 g Mozzarella cheese
  • 30 g Capers
  • 10 g Fresh dill
  • 50 g Red onion
  • 10 ml Olive oil