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Pizza with Capelin Roe

Recipe by Ostap Melnyk

A crisp homemade pizza base topped with crème fraîche, thin potato slices, capelin roe, red onion and fresh dill.

Servings: 2 Prep 45 min Cook 30 min Other
Contains: gluten, milk, fish and seafood
Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you.

Ingredients

  • 10 g Yeast
  • 350 ml Water room temperature
  • 3 tbsp Olive oil
  • 1 tsp Salt
  • 500 g Plain flour
  • 1 tbsp Olive oil for greasing the bowl
  • 500 ml Crème fraîche 38%
  • 100 g Potato sliced thinly
  • 1 pcs Lemon juice and finely grated zest
  • 150 g Capelin roe (or lumpfish roe)
  • 1 pcs Red onion thinly sliced into wedges
  • 2 bunch Dill fresh
  • 1 package Watercress
  • Salt
  • Black pepper freshly ground

Steps

  1. Dissolve the yeast in a bowl with room-temperature water. Add half the flour, the olive oil and salt, and mix well until smooth.

  2. Gradually add the remaining flour, stirring constantly.

  3. Dust the worktop with flour and knead the dough by hand until smooth and elastic.

    4 min

  4. Wash the bowl, grease it with olive oil, put the dough back in and turn it so it is coated in oil. The oil makes the dough easy to work with and the crust especially crisp when baked.

  5. Let the dough rise for 45 minutes on the counter, then put it in the fridge for at least 10 hours or until the next day.

    600 min

  6. Preheat the oven to its maximum temperature, placing a baking tray, baking steel or pizza stone on the top shelf.

  7. Dust the worktop with flour. Divide the dough in half and shape two round pizza bases by hand on the table.

  8. Spread half the crème fraîche over the bases, arrange the paper-thin potato slices on top and sprinkle with flaked salt and pepper. Bake the bases in the oven until crisp. Let them cool slightly on a rack for about 5 minutes.

    5 min

  9. Mix the remaining crème fraîche with the lemon zest, salt, pepper and half the finely chopped dill. Season well.

  10. Top the bases with the capelin roe, the seasoned crème fraîche, red onion, and sprinkle with chives, watercress and dill.

What was changed

The steinbidder roe has been swapped for Capelin roe (or lumpfish roe), which UK shops stock.

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