Swedish caviar/roe pizza is perfect when you want to add that little bit of extra luxury. This is one of my favorite dishes. It can be served as a starter, finger food or at the buffet.
I love recipes that are quick and easy to prepare and this recipe is one of them. You can whip up this pizza in no time and your guests will love it. Just like one of my friends exclaimed. This is the best pizza I’ve ever had!
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Once you try this pizza, it will surely become a favorite of yours too.
Caviar/Roe
When you make Swedish caviar pizza, you need some Vendace roe, i.e. “Swedish caviar” (Löjrom), which is a treasured ingredient in Sweden. But since it is difficult and expensive to get hold of outside of Sweden, I use regular black or red lump-fish caviar (roe).
Pizza dough
As I wrote earlier, this pizza is quick and easy to make. So I use Pillsbury Thin and Crispy Pizza Crust Dough. Of course, you can make your own pizza dough, but then remember that it should be thin and crispy.
White pizza
Instead of tomato sauce that we are used to having on our pizzas, this pizza will have a white spread with crème fraîche and then topped with Parmesan cheese. In some countries it is difficult to get hold of crème fraîche, so either you can make your own or replace crème fraîche with ricotta cheese.
Topping
After the pizza has been baked, just cut it into squares. Then sprinkle with finely chopped onion and dill. On each piece add a dollop of crème fraîche (or sour cream if there is no crème fraîche). And finish with a small dab of “caviar”.
Serve right away and enjoy!
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Swedish caviar/roe pizza
Equipment
- 2 Sheet pans
Ingredients
Pizza
- 345 g Pillsbury Thin and Crispy Pizza Crust Dough (12 oz)
- 200 g Crème fraîche (7oz) or ricotta
- 200 g Parmesan cheese (7oz) grated
Topping
- 1 Onion, red
- 4 tbsp Dill
- 200 g Crème fraîche (7oz) or sour cream
- 57 g Black or red lump-fish caviar (roe) (2 oz)
Instructions
- Preheat the oven 250° C (482° F)
- Line two sheet pan with parchment paper.
- Roll out each piece of dough and spread the crème fraiche evenly over the dough
- Then sprinkle over the Parmesan cheese
- Bake for 7-10 until the cheese has melted and the pizza dough has taken on a light golden color.
- Cut it into 30 squares. Then sprinkle with finely chopped onion and dill. On each piece add a dollop of crème fraîche. And finish with a small dab of “caviar”.
