Potato pizza with vendace roe and green asparagus

Potato pizza with vendace roe and green asparagus

The normally humble potato pizza has been upgraded here with both vendace roe and green asparagus. Out of season, you can replace the roe with caviar for a truly decadent touch. Otherwise, a dollop of pesto or tapenade also tastes fantastic on top.

Ingredients

For four pizzas

  • 1 portion pizza dough ready for filling
  • 1 shallot
  • 200 g sour cream
  • 2 egg yolks
  • 10 medium-sized potatoes
  • Olive oil
  • 250 g green asparagus
  • 100 g vendace roe
  • Dill for garnish
  • Salt
  • Freshly ground pepper

Instructions

Peel and finely chop the shallot, and mix it with sour cream, egg yolks, salt, and pepper.

Scrub the potatoes clean and slice them into ultra-thin slices.

Spread the mixture onto the pizza dough. Place potato slices on top and drizzle with a little olive oil.

Season with salt and pepper, and transfer the pizza onto the preheated baking steel. Bake the pizza in the oven until the dough is crispy and the potatoes are golden and cooked through.

Allow the pizza to cool slightly after baking.

Meanwhile, trim the ends of the green asparagus and peel or slice them lengthwise to get long, thin strips. Soak them in ice water for 5 minutes. Then remove them and shake off the excess water.

Arrange the green asparagus and vendace roe on the pizza.

Garnish with dill and serve immediately.

← Older Post Newer Post →

Recipes

RSS
Pizza with Parma ham, burrata, and pesto

Pizza with Parma ham, burrata, and pesto

You can never go wrong with salty Parma ham, creamy burrata, and fresh pesto. Here, it works fantastically well with the classic combination of tomato...

Read more
Sourdough baguettes

Sourdough baguettes

Baguettes are a sure winner on most dining tables, whether it's for charcuterie, tapas, or as a side dish for the main course. Here's a...

Read more

Modtog tips & trick direkte i din indbakke