Forbidden Pizza: Bleak Roe (Löjrom)

Explore a unique twist on a classic Swedish delicacy with our forbidden pizza featuring bleak roe (Löjrom). Traditionally, a combination of red onion, bleak roe, crème fraîche, and dill is served on toasted bread, making for a simple yet delightful starter for festive occasions.
In this recipe, we take a daring leap by transferring these flavors onto a white pizza base, replacing tomato sauce with crème fraîche and adding cheese and red onions. The pizza is baked until the dough is cooked, then cooled and topped with the remaining ingredients. This cold starter is best enjoyed when sliced into smaller pieces.
While the concept may seem unconventional, the results are surprisingly palatable. While not a culinary revelation, our forbidden pizza offers a fun twist on tradition. However, I must admit that the extra effort involved compared to making a traditional Löjromstoast may not always be worth it. Nonetheless, it's perfect for those occasions when you want to serve a whimsical three-course pizza dinner. Otherwise, the simpler versions with bread, waffles, or potato chips may be preferred.
Full recipe and instructions:
foodbydrygast.com/en/recipe/b...
foodbydrygast.com/sv/recipe/b... (SWE version)
Ingredients:
Pizza Dough
330 g Water
7 g Dry Yeast
15 g (1 Tbsp) Salt
500 g Tipo "00" Flour
Toppings
200 g (2 dl) Crème Fraiche
150 g Cheese 26% fat
150 g Grana Padano
100 g (1 pcs) Red Onion
Toppings 2
100 g (1 pcs) Red Onion
400 g (4 dl) Crème Fraiche
80 g Bleak Roe
10 g Sprig of Dill