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,...
Method
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.
In a bowl, add the crème fraîche, chopped dill, lemon zest and pink peppercorns.
Mix until smooth with a spoon.
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.
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.
Launch your pizza into your oven and cook for 1 minute, turning every 20 seconds to ensure an even bake.
Remove from the oven; add the slices of smoked salmon and a sprinkling of chopped dill.
Slice, serve with lemon wedges and enjoy!
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