A Taste of the Fjords: Smoked Salmon Pizza with Dill Havarti and Capers

 

This recipe creates a delightful fusion between Nordic and Italian flavors. Creamy dill havarti cheese forms the base, perfectly complementing the smoky richness of salmon. Thinly sliced red onion adds a touch of sharpness, while briny capers offer pops of salty flavor. Fresh dill finishes the pizza with a touch of herbaceousness.

Ingredients:

1 pound pizza dough (store-bought or homemade)

1/2 cup ricotta cheese

1/4 cup mayonnaise

1 tablespoon chopped fresh dill

1/2 teaspoon dried dill weed (optional)

1/4 teaspoon garlic powder

1/4 teaspoon black pepper

8 ounces thinly sliced smoked salmon

1/2 red onion, thinly sliced

2 tablespoons capers, drained

1/4 cup shredded Havarti cheese

Fresh dill sprigs, for garnish

Instructions:

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

In a medium bowl, combine ricotta cheese, mayonnaise, fresh dill, dried dill (if using), garlic powder, and black pepper. Spread the mixture evenly over the pizza dough.

Top the pizza with smoked salmon slices, then red onion rings. 

Scatter capers evenly across the pizza.

Sprinkle the shredded Havarti cheese on top.

Bake for 15-20 minutes, or until the crust is golden brown and the cheese is melted and bubbly.

Remove from the oven and garnish with fresh dill sprigs. Slice and serve immediately.

Tips:

For a crispier crust, preheat your baking sheet in the oven for 10 minutes before adding the pizza.

If you don't have fresh dill, you can use 1 tablespoon of dried dill weed instead.

Want to add a bit of heat? Drizzle the pizza with a touch of sriracha sauce before serving.

Enjoy this delicious and unique pizza recipe!