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The Beezer: Finnish Pizza with Salmon, Capers, Pickled Onions and Crème Fraîche

By Jukka Salminen
By Jukka Salminen

There are two essential elements of a classic Finnish summer: a refreshing lakeside sauna and mouth-watering smoked salmon. But if you’re nowhere near a lake, have no fear–you can still experience the essence of summer in Finland with The Beezer from restaurateur, pizza enthusiast and author of “Homemade Pizza...

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Method

Note

This recipe would suit a variety of pizza styles, but we think our neo-Neapolitan or classic pizza dough works well, just be sure to set aside 3 to 4 hours for prep and proofing.

For the crème fraîche base:
  1. Place the crème fraîche in a bowl and season with salt, pepper and lemon juice. Set aside.

For the toppings:
  1. Coat the bottom of a skillet with vegetable oil; heat until shimmering, then add the sage leaves in a single layer. Fry until crisp (but not burnt, about 20 seconds).

  2. Fire up your oven and allow it to preheat for 15 to 20 minutes, aiming for 450 °C and 500 °C (850 °F and 950 °F) on your baking stone. You can check this quickly, accurately and from a safe distance with an infrared thermometer. 

  3. Place your dough ball on a lightly-floured surface, flour your hands and use your fingertips to press the dough into a small, flat disc. Working from the centre, push the dough outwards while spreading your fingers, making the disc slightly bigger. Pick up the dough and gently pinch it all around the edge, allowing gravity to pull it downwards into a circle. 

    Two hands stretching dough over a lightly floured marble countertop.

  4. Spread the seasoned crème fraîche evenly over the base of your pizza. Top with the torn mozzarella, parmesan, salmon and capers. Drizzle with olive oil.

    Two hands drizzling olive oil over a pizza topped with crème fraîche, mozzarella, parmesan, salmon, and capers.

  5. Gently drag and lay your pizza over your lightly-floured pizza peel.

  6. When your oven is hot enough, launch your pizza and cook it for 1 to 2 minutes, turning every 20 seconds to ensure an even bake. 

  7. Remove the pizza from the oven and finish with pickled red onions and deep-fried sage. Slice, serve and enjoy. 

Jukka Salminen

Jukka “Slicemonger” Salminen (@jukkasalminens) is a restaurateur, photographer, musician, pizza enthusiast and author of “Homemade Pizza - but Better” from Tampere, Finland. The social aspect of pizza-making is also important for Jukka – he thinks cooking and eating together is simply the best thing there is.

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