Glorian Ruoka&Viini – magazine had a interesting front page picture that I could not forget. It was the white fish egg pizza made of slow food pizza dough. So during the weekend I decided to give it a try.
The first pizza I could have let be in the oven a bit longer so that it would have gotten bit more color but no worries. The second pizza came out better. Unfortunately I forgot to take a picture of it.
SLOW FOOD PIZZA DOUGH – for two middle sized pizzas
2 dl hand warm water
10 g yeast
1/2 teaspoons salt
4 dl flour
1 tablespoon olive oil
1. Dissolve the yeast and the salt into the hand warm water. Mix the flour into the water and knead the dough for 7 minutes by hand. Add the olive oil and continue kneading for 3 minutes.
2. Cover the bowl with an towel and let it raise in the fridge from 12 to 20 hours.
Hint: The dough get’s more tastier if you let it raise slowly.
1 pizza dough (see dough recipe above)
3 dl turkish yogurt
100 g plain cream cheese
2 teaspoons lemon zest
100 g fresh spinach
125 g salmon fish eggs
4 table spoons high quality olive oil
1/2 teaspoons black pepper
pinch of finger salt
1. Preheat the oven to 250 Celsius. Put two baking trays into the oven for 5 minutes. If you bake the pizzas on hot trays the bottom of the pizza will also become crispy.
2. Spread two baking sheet onto the table. Divide the dough into two parts and roll them into balls. Press the balls into flat discs with your hands in middle of the baking sheets. Flour and roll out the discs with the rolling pin. Move the baking sheets onto the hot baking trays and pre-bake the pizzas for approx. 10 minutes or until the crust has got some color.
3. While the pizzas are in the oven make the filling. Mix the yogurt and the cream cheese. Then mix the lemon zest into the mixture.
4. Take the pizzas from the oven and spread equally the cream cheese mixture onto the pizzas. Bake for 2 minutes.
5. Quickly steam the spinach on the frying pan. Drain the excess liquid from the spinach and add a half a tablespoon of olive oil to it. Put the fish eggs and spinach onto the pizzas. Finish off with some good olive oil, black pepper and finger salt.
It all went. It was an odd pizza to eat but at the same time somewhat refreshing. I loved the lightness of it. To top it off we used our trusted friend for the cutting part, our Fiskar scissors. By accident they did go well with the pizzas colors.