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Nordic pizza on a serving plate surrounded by an Ooni Professional Pizza Cutter Wheel, lemons, pink peppercorns and dill.
Nordic pizza on a serving plate surrounded by an Ooni Professional Pizza Cutter Wheel, lemons, pink peppercorns and dill.

Nordic Pizza with Salmon, Dill and Crème Fraîche

By Guillaume Marinette
By Guillaume Marinette

You don’t have to travel to the Nordic countries to experience the fantastic flavours the region has to offer; all you need is an Ooni oven and a little guidance from food writer and photographer Guillaume Marinette (guillaume.marinette). For Guillame, the star of this Nordic pizza with salmon,...

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Method

Note

While any type of dough would work well with this recipe, we recommend our Classic Pizza Dough - just be sure to set aside 3 to 4 hours before cooking to allow the dough time to proof.

  1. Preheat your Ooni oven, aiming for 400 °C to 450 °C (750 °F to 850 °F) on your baking stone. You can check this quickly, accurately, and from a safe distance with an infrared thermometer.  

  2. In a bowl, add the crème fraîche, chopped dill, lemon zest and pink peppercorns.

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  3. Mix until smooth with a spoon.

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  4. On a lightly-floured work surface or one covered with ultra-fine semolina, stretch your pizza dough into a small, flat disc. Working from the centre, push the dough outwards while spreading your fingers, making the disc slightly bigger.

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  5. Once the dough is fully stretched, lightly flour your pizza peel and lay the base on it; top with the crème fraîche mix and sprinkle with the grated mozzarella.

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  6. Launch your pizza into your oven and cook for 1 minute, turning every 20 seconds to ensure an even bake.

  7. Remove from the oven; add the slices of smoked salmon and a sprinkling of chopped dill. 

  8. Slice, serve with lemon wedges and enjoy!

Guillaume Marinette

France-based food writer and photographer Guillaume Marinette (guillaume.marinette) has contributed to nearly 50 cookbooks, including several bestsellers. He’s passionate about Italian cuisine and has written extensively on the subject, including over 100 recipes in "Pizzas, Brochettes, Foccacias..." published in 2022 by Artémis. 

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