Danish Style Potato, Roe, and Peas Pizza
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We love Danish caviar and could eat it every single day. It is expensive but delicious, and feels special to eat. This is a great way to use this ingredient carefully with potatoes, which pair beautifully with the delicate roe taste.
Ingredients
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1 bag Organic pizza flour mix
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Organic extra virgin olive oil
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Organic lemon oil
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Small freshly boiled potatoes, cooled/ chilled
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Mozzarella, mascarpone, ricotta or creme fraiche
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Danish caviar (lumpfish roe)
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Fresh peas (can use non-fresh if needed)
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Dill or chives
Directions
Mix the pizza flour and yeast package in a bowl.
Add 1 ¼ cup lukewarm water. Knead for 5-10 minutes, until the dough is smooth and uniform.
Let the dough rise for about 1 hour in a mildly warm place, covered with a damp dishtowel or plastic wrap.
Split the dough into 4-5 buns and keep them covered until you are ready to roll them out.
Heat the oven to the highest temperature possible. If you have a baking stone, this is the time to place it in the oven. If you are grilling or baking your pizzas in a pizza oven, pre-heat those as well.
Take one bun at a time and roll out into a pizza - approximately 8-10 inches in diameter.
Place them on baking paper greased with olive oil so that they do not stick. Drizzle a little olive oil on top too - avoid hitting the edges of the dough.
Spread the cold, cooked potatoes evenly on the pizza base. Add lumps of mozzarella, mascarpone, ricotta or sour cream. Drizzle with a little olive oil.
Bake the bases until they are crispy and golden. This can be done on a pizza stone in the oven, on the grill, or in a pizza oven.
Once you remove from the oven, spread the roe and the raw peas on top of the baked base, garnish with dill or chives, and drizzle with lemon oil. Grind a little salt and pepper on top before serving.
