Norwegian-inspired Flatbread Pizza

Ingredients

While the original Norwegian Flatbrødsoll is typically made with a simple flatbread topped with butter and sugar, this adaptation transforms the dish into a savory delight. The traditional toppings are replaced with a tangy tomato sauce, melted cheese, and a variety of savory ingredients commonly found in Northeastern American cuisine. This fusion of flavors creates a unique and delicious twist on the original dish. We alse have the original recipe for Flatbrødsoll, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1/2 cup (120ml) tomato sauce 1/2 cup (120ml) tomato sauce
• 1 cup (100g) shredded mozzarella cheese 1 cup (100g) shredded mozzarella cheese
• 1/4 cup (30g) sliced pepperoni 1/4 cup (30g) sliced pepperoni
• 1/4 cup (30g) sliced black olives 1/4 cup (30g) sliced black olives
• 1/4 cup (30g) sliced red onion 1/4 cup (30g) sliced red onion
• 1/4 cup (30g) sliced bell peppers 1/4 cup (30g) sliced bell peppers
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 5g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 12g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 220°C (425°F).
2. 2.
   In a mixing bowl, combine the flour, baking powder, and salt. Gradually add the water and olive oil, mixing until a smooth dough forms.
3. 3.
   Divide the dough into two equal portions. Roll out each portion into a thin circle on a lightly floured surface.
4. 4.
   Transfer the rolled-out dough onto a baking sheet lined with parchment paper.
5. 5.
   Spread half of the tomato sauce evenly over each flatbread, leaving a small border around the edges.
6. 6.
   Sprinkle the shredded mozzarella cheese over the tomato sauce.
7. 7.
   Arrange the pepperoni, black olives, red onion, and bell peppers on top of the cheese.
8. 8.
   Bake in the preheated oven for 12-15 minutes, or until the cheese is melted and bubbly, and the edges of the flatbread are golden brown.
9. 9.
   Remove from the oven and garnish with fresh basil leaves.
10. 10.
    Slice and serve hot.

Treat your ingredients with care...

• Tomato sauce — Use a high-quality tomato sauce for the best flavor. You can also make your own by simmering crushed tomatoes with garlic, herbs, and a pinch of sugar.
• Mozzarella cheese — Opt for fresh mozzarella or low-moisture mozzarella for a gooey and melty texture.
• Pepperoni — Feel free to substitute with cooked bacon, sliced sausage, or grilled chicken for a different flavor profile.
• Bell peppers — Use a mix of colorful bell peppers for a vibrant and visually appealing pizza.
• Fresh basil — Add the basil leaves after baking to preserve their fresh flavor and aroma.

Tips & Tricks

• For a crispier crust, preheat a pizza stone in the oven and bake the flatbread directly on the stone.
• Experiment with different toppings such as cooked chicken, sautéed mushrooms, or fresh arugula to customize the flavors.
• If you prefer a spicier kick, add a sprinkle of red pepper flakes or drizzle hot sauce over the finished pizza.
• To make the flatbread ahead of time, prepare the dough and store it in the refrigerator for up to 24 hours. Allow it to come to room temperature before rolling out and baking.
• Leftover flatbread pizza can be reheated in a preheated oven at 180°C (350°F) for 5-7 minutes or until heated through.

Serving advice

Serve the Norwegian-inspired Flatbread Pizza hot, straight from the oven. Cut it into slices and enjoy it as a main course or as a delightful appetizer for gatherings. Pair it with a fresh green salad or a side of pickles for a complete meal.

Presentation advice

For an appealing presentation, garnish the finished pizza with fresh basil leaves and a drizzle of olive oil. Serve it on a wooden cutting board or a pizza stone to enhance the rustic feel of the dish.