1 Store-bought Pinsa base

Heavy sour cream (for base and topping)

Bufala Mozzarella (fresh and sliced)

Red onions (thinly sliced)

Kalix Vendace Roe (Kalix Löjrom)

Fresh dill (for garnish)

Prepare the Pinsa Base:

Spread a thin layer of heavy sour cream on the Pinsa base.

Arrange Bufala mozzarella slices evenly over the surface.

Scatter thin slices of red onion on top.

Cook:

Preheat your oven to 200°C.

Bake the Pinsa for about 10 minutes, or until the mozzarella is melted and bubbly, and the base is crisp.

Top and Serve:

Remove the Pinsa from the oven.

Generously top it with Kalix Vendace Roe (Löjrom).

Add small dollops of heavy sour cream.

Garnish with fresh dill.