Scandinavian Pizza Recipes

Steps:

• In a small bowl, combine vinegar, oil, sugar, salt, pepper, oregano and basil. Place the cabbage in a separate large bowl and pour the dressing over. Using clean hands, squeeze and knead the cabbage well to release juices. Do a taste test and adjust the flavor to your preference. Put a heavy bowl on top of the salad and weigh it down. Leave the salad to rest overnight in the refrigerator. I usually make a bigger batch than I have written up here because this cabbage salad makes a marvelous accompaniment to other dishes too. It keeps well for 5 to 6 in the fridge. When the salad starts to smell like an old scouring cloth, it's time to throw it away.

Steps:

• Spread soup evenly on crust.
• Top with remaining ingredients ending with the cheese.
• Bake in 400 degree oven for 20 minutes or until lightly browned.

Steps:

• Make the Fromage Blanc by blending the ricotta cheese, the yogurt and the salt for 30 seconds in a blender. Put into a covered bowl and chill for at least 12 hours.
• Preheat oven to 425 degrees. Dust a pizza stone or a heavy baking sheet with the cornmeal.
• Whisk together the Fromage Blanc, egg and 1 tablespoon of flour.
• Fry bacon in olive oil until done. Remove bacon from pan, cool a little bit, and break into small pieces. Add onion slices to remaining oil and fry until soft.
• Lay the puff pastry on pizza stone or baking sheet. Spread Fromage Blanc mixture to within a 3/4 inch from the edge. Top with onion slices, bacon pieces and grated cheese. Brush the edge of the dough with water.
• Bake in 425 degree oven until golden brown (15 to 20 minutes). Serve hot.

Steps:

• Put the water, yeast, and salt into a large bowl. Stir until yeast is dissolved.
• Stir in olive oil.
• Slowly mix in the flour until a dough is formed. Knead in a stand mixer or turn out and knead on a lightly floured surface for about 5 minutes.
• Place the dough into a greased bowl, then roll the dough so the entire dough ball is coated with oil. Cover with a clean kitchen towel and allow to rise until doubled in size, about 1 hour.
• Punch down dough and knead out bubbles. Divide the dough into thirds. You will only need 1/3 of the dough for this recipe. You may reserve the extra for another time or double/triple the topping recipe to make extra pizza.
• Preheat oven to 450°F
• In a large frying pan, sauté the onion with 1 tbsp oil until caramelized and a rich golden brown.
• Grease a large baking sheet with the remaining oil. Form the dough into a fish shape if desired. To give the tail more definition, you may want to twist the tail section (like a pretzel).
• Spread the lemon-dill pesto evenly over the dough, leaving the edge bare for the crust.
• Spoon the shredded dill havarti over the pesto, then evenly sprinkle the onion, salmon, and capers over the pesto and cheese.
• Bake in center rack of oven until cheese is browned and bubbling, about 20 minutes.