Pizza Bianca with Västerbottensost® and roe

Pizza Bianca with Västerbottensost® and roe

If you have a pre-bought dough, it is of course just as good. Just skip that moment in this recipe.

Oven temperature 250 degrees
Time: 40 minutes

DOUGH

15 g of fresh yeast
3 dl lukewarm water
2 tsp granulated sugar
1 tsp flake salt
2 tablespoons olive oil
6 dl durum wheat
5 dl wheat flour special

CHEESE CRÈME

2 1⁄2 dl crème fraiche
or mascarpone cheese
2 dl Västerbottensost®, grated
3 tablespoons olive oil
Salt
Black pepper

TOPPING

150 g of roe (stone cube roe also goes well)
1 red onion, finely chopped
1 cup dill
1 dl crème fraiche
1 cup Västerbottensost®, grated
About 1⁄2 lemon, finely grated peel
4 tablespoons capers

Crumble the yeast in a bowl and dissolve in lukewarm water.
Stir in sugar, flake salt and olive oil.
Add durum wheat and wheat flour a little at a time and knead the dough until it is elastic, in a machine or by hand.
Sprinkle with a little wheat flour and rise the dough under baking cloth to double size for about 45 minutes.
Divide the dough into four and roll out thinly on a floured baking table.
Stir together the cheese crème and spread an even layer over the pizzas.
Drizzle with olive oil, sprinkle with salt and pepper.
Bake the pizza in the middle of the oven about 5 minutes.
Take out the pizza and top with roe, red onion, dill, crème fraiche, capers and crumbled Västerbotten cheese.
Finally, grate over a little lemon zest.