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"In Norway, we eat a lot of salmon: poached, oven-baked, grilled—you name it. We also eat a lot of gravlax...
"In Norway, we eat a lot of salmon: poached, oven-baked, grilled—you name it. Asparagus is a vegetable we often serve with salmon, and we also use it on this delightful pizza." - Craig Whitson and Tore Gjesteland, authors of Passion for Pizza: A Journey Through Thick and Thin to Find the Pizza Elite
Another idea is to slice the raw asparagus on a mandoline. If you do this, your cooking time will be reduced to just a few seconds. You can make this pizza without the Dill Oil. Replace the oil with some fresh dill.
Dill Oil (Makes about 1 cup)
Purée 4 ounces of fresh dill and ½ cup of vegetable oil in a blender, until smooth. Pour the mixture into a saucepan, and warm to 165 degrees F. Then, pour the dill oil back in the blender, and purée for 1 minute more. Pour the dill oil back into the saucepan, and warm over medium heat, until it just starts to boil. Remove the pan from the heat, pour the oil through a fine sieve, and let it cool.
Recipe reprinted with permission from Passion for Pizza by Craig Whitson and Tore Gjesteland, Agate Surrey, 2015.
- 1-2 Teaspoon trout roe or other type of roe
- 2-3 Tablespoons soy sauce
- 3 asparagus spears (a combination of green and white is good)
- 9 Ounces pizza dough
- 5 Ounces mozzarella di bufala, shredded
- 2 Ounces smoked salmon, thinly sliced
- 7-8 baby spinach leaves (or 3 to 4 regular spinach leaves)
- Sorrel leaves or any baby lettuce leaves
- 1 Tablespoon Dill Oil (see recipe below)
- Extra virgin olive oil, for sprinkling
- Freshly ground black pepper, to taste
Calories Per Serving478
Folate equivalent (total)317µg79%