Scandinavian Fish Pizza

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• 1 2/3 cups warm water
• 2 1/2 teaspoons active dry yeast
• 2 teaspoons salt
• 1/4 cup olive oil
• 4 cups all-purpose flour
• 1 red onion, peeled and sliced
• 2 tablespoons rapeseed oil or 2 tablespoons canola oil
• 1 cup lemon-dill pesto sauce
• dill havarti cheese, shredded
• 1/4 lb smoked salmon, pulled into small pieces by hand
• 2 tablespoons capers

Recipe

• 1 put the water, yeast, and salt into a large bowl. stir until yeast is dissolved.
• 2 stir in olive oil.
• 3 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.
• 4 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.
• 5 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.
• 6 preheat oven to 450°f
• 7 in a large frying pan, sauté the onion with 1 tbsp oil until caramelized and a rich golden brown.
• 8 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).
• 9 spread the lemon-dill pesto evenly over the dough, leaving the edge bare for the crust.
• 10 spoon the shredded dill havarti over the pesto, then evenly sprinkle the onion, salmon, and capers over the pesto and cheese.
• 11 bake in center rack of oven until cheese is browned and bubbling, about 20 minutes.