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.


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


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.

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