Caviar pizza recipe (löjrom pizza)
A delicious caviar pizza (löjrom pizza) made with seaweed-infused flatbreads, topped with a delicate white cheese sauce and bejewelled with intensely rich and briny löjrom caviar.
Ingredients
For the base (flatbread)
- 125g or ¾ of a cup of 00 flour
- 125 ml or ½ a cup of plain yoghurt
- 1 teaspoon of bicarbonate of soda
- ½ teaspoon of salt
- 1 tablespoon of nori seaweed flakes
For the béchamel sauce
- 2 tablespoon of butter
- 2 tablespoon of flour
- 250 ml or 1 cup of milk
- 1 tablespoon of kombu stock
- 125 g or 1 cup of grated Emmental cheese
Toppings
- 80 g of Kalix löjrom or caviar of choice, can be black or red
- 1 red onion, finely diced
- 12 g of dill fronds
- 125 ml of sour cream
Instructions
Pizza base/flatbreads
- Combine the flour, yoghurt, bicarbonate of soda, salt and nori seaweed flakes in a bowl and stir together to form a dough.
- On a floured surface knead the dough for 5-6 minutes to work the gluten adding a little bit of flour if the dough is too wet.
- Divide the dough into 2 equal pieces and roll them out to form 2 pizza bases measuring approximately 25cm in diameter.
- Put a heavy dry frying pan on a high heat and cook each pizza base for 1-2 minutes on each side or until lightly charred. Set aside.
White sauce
- Melt the butter in a pan on a medium heat and add the flour.
- Stir to cook out the flour. Add the milk and the kombu stock and whisk gradually until the sauce thickens.
- Add the cheese and stir until fully melted.
Build your pizzas
- Spoon equal amounts of the white sauce over each cooked flatbread and bake in a 200℃/392°F oven for 6-7 minutes until lightly gratinated.
- Arrange spoonfuls of cold caviar and sour cream over the pizzas and garnish with finely chopped red onion and dill fronds and serve immediately.
- Alternatively, serve the pizza in slices and present the caviar and garnishes in bowls on the side. Use pearl spoons if possible for the caviar.