Nordic Pizza with Salmon, Dill and Crème Fraîche

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, dill and crème fraîche is the fish - specifically Norwegian salmon - which is typically smoked with birchwood after being salted and dried. This process gives the fish a distinct smoky taste and firm texture, perfect for a homemade pizza that works great for any meal, including breakfast!

Smoked salmon is extremely tasty as a pizza topping, but makes an equally delicious side dish, salad topper or sandwich filling. Keep in mind that for pizza it's best to add the salmon after cooking as too much high heat causes the fish to lose its distinct flavour and texture. Add to that fresh dill and rich, tangy crème fraîche and you’ve got yourself an irresistible Nordic pizza. 



Difficulty

Servings

One 12-inch (30 centimetre) pizza

Prep Time

4 hours, 10 minutes

Cook Time

1 minute

By Guillaume Marinette

Nordic Pizza with Salmon, Dill and Crème Fraîche

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. 
  • One 250-gram dough ball 
  • 4 tablespoons (57 grams) crème fraîche
  • 2 tablespoons (30 grams) chopped dill, plus more to taste 
  • 1 grated lemon peel
  • ½ teaspoon (3 grams) coarsely chopped pink peppercorns
  • Flour or ultra-fine semolina, for dusting
  • 70 grams grated mozzarella
  • 4 slices smoked Norwegian salmon (or any high-quality salmon)
  • 1 lemon, cut into 4 wedges