The Beezer: Finnish Pizza with Salmon, Capers, Pickled Onions and Crème Fraîche

Name: The Beezer: Finnish Pizza with Salmon, Capers, Pickled Onions and Crème Fraîche
Prep time: 4 h
Cook time: 1 min
Yield: One 12-inch (30 centimetre) pizza
Ingredients: One 250-gram dough ball; 3 to 4 tablespoons of crème fraîche or sour cream; ½ teaspoon fine sea salt; ½ teaspoon freshly ground black pepper; 1 tablespoon lemon juice; Generous amount of vegetable oil, for deep frying; 6 fresh sage leaves; Flour, for dusting; Caputo Pizzeria Flour (1kg); 60 grams fresh mozzarella; 1 tablespoon parmesan, finely grated; 60 to 80 grams cold smoked salmon; 1 teaspoon capers; 1 tablespoon extra-virgin olive oil; 2 tablespoons pickled red onions

There are two essential elements of a classic Finnish summer: a refreshing lakeside sauna and mouth-watering smoked salmon. But if you’re nowhere near a lake, have no fear–you can still experience the essence of summer in Finland with The Beezer from restaurateur, pizza enthusiast and author of “Homemade Pizza - but Better,” Jukka “Slicemonger” Salminen (@jukkasalminen).

For those not in the know (i.e. folks in North America), “beezer” is UK slang that means something around the lines of “really cool dude.” Jukka created this really cool pizza topped with unexpected ingredients like pickled onions, capers and deep-fried sage; the real star, though, has to be the salmon. With its distinct smoky taste and firm texture, this homemade pizza works great for any meal, including a savoury breakfast.

The Beezer also proves that pizzas don’t always need tomato sauce. In this case, the tangy, citrusy bite of the crème fraîche sauce works just as well and balances nicely with the flavours and textures of the salmon. Finished off with pickled red onions, deep-fried sage and a drizzle of olive oil, the only thing that might be missing when you dig into The Beezer is the lakeside view.

Prep Time: 4 hours, 35 minutes (including dough prep)

Cook Time: 1 to 2 minutes

Difficulty: Easy

Servings: One 12-inch (30 centimetre) pizza

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Method

Note

This recipe would suit a variety of pizza styles, but we think our neo-Neapolitan or classic pizza dough works well, just be sure to set aside 3 to 4 hours for prep and proofing.

1

For the crème fraîche base:

Place the crème fraîche in a bowl and season with salt, pepper and lemon juice. Set aside.
2

For the toppings:

Coat the bottom of a skillet with vegetable oil; heat until shimmering, then add the sage leaves in a single layer. Fry until crisp (but not burnt, about 20 seconds).
3

Fire up your oven and allow it to preheat for 15 to 20 minutes, aiming for 450 °C and 500 °C (850 °F and 950 °F) on your baking stone. You can check this quickly, accurately and from a safe distance with an infrared thermometer.
4

Place your dough ball on a lightly-floured surface, flour your hands and use your fingertips to press the dough into a small, flat disc. Working from the centre, push the dough outwards while spreading your fingers, making the disc slightly bigger. Pick up the dough and gently pinch it all around the edge, allowing gravity to pull it downwards into a circle.
5

Spread the seasoned crème fraîche evenly over the base of your pizza. Top with the torn mozzarella, parmesan, salmon and capers. Drizzle with olive oil.
6

Gently drag and lay your pizza over your lightly-floured pizza peel.
7

When your oven is hot enough, launch your pizza and cook it for 1 to 2 minutes, turning every 20 seconds to ensure an even bake.
8

Remove the pizza from the oven and finish with pickled red onions and deep-fried sage. Slice, serve and enjoy.