Recipe by Nikolaj Juel
Make this pizza when the lumpfish roe is in season. True, it’s pretty unconventional! But it’s delicious and delicate.
- 200 g of lumpfish roe
- 2 burrata, torn into small pieces
- A bundle of wild garlic, cut into thin strips
- 1 lemon
- Salt and pepper
- Olive oil
Put the lumpfish roe in a bowl. Season with salt, pepper and lemon juice.
Roll out the pizzas and drizzle a little olive oil on them. Bake until crispy and delicious.
Top the pizzas with lumpfish roe, burrata pieces and the wild garlic. Squeeze a little lemon juice over the pizzas, drizzle with olive oil and grind a little black pepper over them. Viola!
- 900 g of organic wheat flour
- 100 g of semolina flour
- 750 g of water
- 10 g of yeast
- 20 g of salt
Put all the ingredients in a mixer. Stir the dough for 12-15 minutes until it’s smooth and supple. Let it rise to double its size. Divide it into six pieces and shape it into buns. Let it rise again to twice its size.
A little tip: If you’re not going to use the dough right away, you can leave the pizza buns to rise in the fridge. That will just make it better. It creates a natural fermentation, which makes it easier to digest the pizza.
When you’re rolling out the dough, it’s much better to use your hands than a rolling pin. A rolling pin squeezes all the air bubbles out of the dough, which produces a dense and heavy pizza base.
Instead, press the edge of the pizza lightly with your hands and slowly work toward the centre. Repeat the process until you have a thin bottom and the right size for a pizza.