RECIPE:

TOMAT ( TOMATO SAUCE ):

6 DÅSER FLÅEDE TOMATER ( 6 CANS OF TOMATO SAUCE )
2 DL ÆBLEEDDIKE ( APPLEVINEGAR )
120 GRAM SUKKER ( SUGAR )
150 GRAM SALT
1,5 – 2 BDT. BASILIKUM ( BASIL )
1 DL JOMFRUOLIVENOLIE ( OLIVE OIL )
2 STK HVIDLØG ( GARLIC )

REMOVE THE BASILIKUM LEAVES. PUT ALL INGREDIENTS TOGETHER AND

BLEND THEM WITH A BLENDER UNTIL WE OBTAIN A SAUCE THAT LOOKS
UNIFORM WITHOUT BIG PIECES IN IT

KARLJOHANSVAMPE ( PORCINI MUSHROOM ):

5 BAG OF KARLJOHANSVAMPE ( PORCINI MUSHROOM ) DEFROZEN
1 BAG OF TIMIAN
5 STK HVIDLØG ( GARLIC )
PLANTEOLIE ENOUGH TO COVER THE MUSHROOM
150 – 200 GRAM SALT
2 DL ÆBLEEDDIKE ( APPLEVINEGAR )

SLICE THE PORCINI MUSHROOM LONG SIDE TO KEEP THE MUSHROOM

SHAPE. CUT THE GARLIC IN HALF AND SLICE THEM. SAUTÈ THE GARLIC
WITH OIL. ADD ALL OTHER INGREDIENTS AND COOK FOR ABOUT 10 – 15
MINUTES UNTIL THE MUSHROOMS ARE TENDER ( KEEP ALWAYS AN EYE
AT THE POT BECAUSE THE MUSHROOM TEND TO STICK IN THE POT ).
PORTOBELLO MUSHROOM:
1 BOX OF PORTOBELLO MUSHROOM
3 STK HVIDLØG ( GARLIC )
2 HANDFUL OF THIN CHOPPED PETERSILLE
SALT

CUT THE GARLIC IN HALF. SAUTÉ THE GARLIC WITH OIL. CUT THE
PORTOBELLO MUSHROOM HEAD IN SLICES ABOUT 3/5 mm. ADD THE
MUSHROOM TO THE GARLIC AND ADD PERSILLE AND SALT AS REQUIRED.
COOK UNTIL THE MUSHROOM IS TENDER ( KEEP ALWAYS AN EYE AT THE
POT CAUSE THE MUSHROOM TEND TO STICK IN THE POT ).

POTATO:
1 BOX KARTOFFEL ( POTATO )
1,5 / 2 BAGS ROSMARIN
4 / 5 STK HVIDLØG ( GARLIC )
JOMFRUOLIVENOLIE ( VIRGIN OLIVE OIL )
SALT

SLIZE THE POTATO LONGSIDE ( CUT POTATO IN TWO OR FOUR, IT

DEPENDS BY THEIR SIZE ). IN SALTED WATER, COOK THE POTATO. WHEN
THEY ARE TENDER, DRAIN THE WATER AND PUT IN A BOX WITH THE
ROSMARIN ( CHOPPED BIG ) AND GARLIC ( CUTTED IN HALF ) AND MIX
WITH SOME OLIVE OIL AS REQUIRED.
SYLTET MAJROE:
MAJROER
2 LT WATER
300 DL APPLEVINEGAR
300 GR SUGAR

PELL THE MAJROER AND SLIZE THEM WITH THE SLIZED AT 1 – 1,5 ( ABOUT
1 MM WIDE ). PUT THE WATER WITH THE VINEGAR AND SUGAR ON FIRE
AND BRING IT TO BOIL. REMOVE FROM THE FIRE AND LET IT COOL DOWN.
ADDS THE MAJROER AND LET THEM REST INSIDE
PIZZA NUMBER 1: LUFTTØRRET SKINKE
TOMAT, MOZZARELLA, VESTERHAVSOST, LUFTTØRRET
SKINKE OG FRISKE BASILIKUM

TOMAT
PREPARATION: BY RECIPE
AMOUNT ON PIZZA: 1 FULL SPOON ( 70 – 80 GR )

MOZZARELLA
PREPARATION: IT COMES READY
AMOUNT ON PIZZA: 110 - 130 GR ( A HANDFUL )

LUFTTØRRET SKINKE
PREPARATION: SLICED WITH SLICER AT MEASURE ABOUT 1
AMOUNT ON PIZZA: ABOUT 10 – 12 HALF SLICES ( 60 – 80 GR ) TO COVER
THE ENTIRE PIZZA AFTER COOKING

VESTERHAVSOST
PREPARATION: SLICED WITH SLICER ABOUT SIZE 3/4 THEN CUT IN LITTLE
SQUARE ABOUT HALF ( ½ ) cm
AMOUNT ON PIZZA: A PINCH ( 5 GR ) OF CHEESE AFTER COOKING

FRISKE BASILIKUM
PREPARATION: REMOVE THE LEAVES
AMOUNT ON PIZZA: FEW LEAVES AFTER COOKING
PIZZA NUMBER 2 TRØFFEL OG OST
TOMAT, MOZZARELLA, GORGONZOLA, VESTERHAVSOST,
TRØFFELPØLSE OG KARLJOHANSVAMPE

TOMAT
PREPARATION: BY RECIPE
AMOUNT ON PIZZA: 1 FULL SPOON ( 70 – 80 GR )

MOZZARELLA
PREPARATION: IT COMES READY
AMOUNT ON PIZZA: 110 - 130 GR ( A HANDFUL )

GORGONZOLA
PREPARATION: CUT IN LONG PIECES TO HAVE CUBE OF ABOUT 1 CM
AMOUNT ON PIZZA: ABOUT 5/6 CUBES ( 20 GR )

VESTERHAVSOST
PREPARATION: SLICED WITH SLICER ABOUT SIZE 3 THEN CUT IN LITTLE
SQUARE ABOUT HALF ( ½ ) cm
AMOUNT ON PIZZA: A LITTLE HANDFUL ( 15/20 GR )

TRØFFELPØLSE
PREPARATION: SLICED WITH SLICER AT MEASURE ABOUT 2
AMOUNT ON PIZZA: ABOUT 8/9 SLICES ( 25/30 GR )

KARLJOHANSVAMPE
PREPARATION: CUT LONG SIDE TO KEEP THE MUSHROOM SHAPE SIZE OF
SLICES ABOUT 3 / 4 mm THEN COOK THEM AS FOR RECIPE
AMOUNT ON PIZZA: A HALF HANDFUL ( 30 GR )
PERSILLE
PREPARATION: REMOVE THE LEAVES AND CHOP THEM BIG SO IT IS
POSSIBLE TO IDENTIFY SOME LEAVES
AMOUNT ON PIZZA: A PINCH AFTER COOKING

TRØFFEL OIL
PREPARATION: IT COMES READY
AMOUNT ON PIZZA: FEW DROPS AFTER COOKING
PIZZA NUMBER 3: TØRSALTET BACON OG SVAMPE
TOMAT, MOZZARELLA, TØRSALTET BACON OG SVAMPE

TOMAT
PREPARATION: BY RECIPE
AMOUNT ON PIZZA: 1 FULL SPOON ( 70 – 80 GR )

MOZZARELLA
PREPARATION: IT COMES READY
AMOUNT ON PIZZA: 110 - 130 GR ( A HANDFUL )

TØRSALTET BACON
PREPARATION: BACON COME ALREADY SLICED, JUST PRECOOK IN THE
OVEN AT 200° C FOR ABOUT 4/5 MINUTES SO ON PIZZA IT WILL BE CRISPY
AMOUNT ON PIZZA: ABOUT 7 SLICES ( 40 – 50 GR )

SVAMPE ( TWO KIND OF MUSHROOM BOTH USED )

PORTOBELLO MUSHROOM,
PREPARATION: CHOPPED IN PIECES ABOUT 1 OR 2 CM AND THEN COOK
THEM UNTIL TENDER AS BY RECIPE
AMOUNT ON PIZZA: A HALF HANDFUL ( 40 - 50 GRAM )

BROWN BEECH MUSHROOM

PREPARATION: CUT THE ROOT AND DIVIDE THEM IN SINGLE PIECES
AMOUNT ON PIZZA: A HALF HANDFUL ( 80 GRAM )

PERSILLE
PREPARATION: REMOVE THE LEAVES AND CHOP THEM BIG SO IT IS
POSSIBLE TO IDENTIFY SOME LEAVES SHAPE
AMOUNT ON PIZZA: A PINCH AFTER COOKING
PIZZA NUMBER 4: STÆRK SALAMI
TOMAT, MOZZARELLA, SALAMI PICANTE, OLIVEN OG
BASILIKUM

TOMAT
PREPARATION: BY RECIPE
AMOUNT ON PIZZA: 1 FULL SPOON ( 70 – 80 GR )

MOZZARELLA
PREPARATION: IT COMES READY
AMOUNT ON PIZZA: 110 - 130 GR ( A HANDFUL )

SALAMI PICANTE ( VENTRICINA OR PUGLIESE )

PREPARATION: SLICED WITH SLICER AT MEASURE ABOUT 1,5 / 2
AMOUNT ON PIZZA: VENTRICINA 10 - 12 SLICES ( 60 - 70 GR ) OR PUGLIESE
A HANDFULL ( 60 – 70 GR )

OLIVEN
PREPARATION: IT COMES READY
AMOUNT ON PIZZA: 12/16 OLIVES ( 20 GR )

BASILIKUM
PREPARATION: REMOVE THE LEAVES
AMOUNT ON PIZZA: SOME LEAVES AFTER COOKING
PIZZA NUMBER 5: MARGHERITA
TOMAT, MOZZARELLA, BASILIKUM

TOMAT
PREPARATION: BY RECIPE
AMOUNT ON PIZZA: 1 FULL SPOON ( 70 – 80 GR )

MOZZARELLA
PREPARATION: IT COMES READY
AMOUNT ON PIZZA: 110 - 130 GR ( A HANDFUL )

BASILIKUM
PREPARATION: REMOVE THE LEAVES
AMOUNT ON PIZZA: SOME LEAVES AFTER COOKING
PIZZA NUMBER 6: KARTOFFEL OG RØG
MOZZARELLA, KARTOFFEL, ROSMARIN, TØRSALTET BACON
OG SCAMORZA ( RØGET MOZZARELLA )

MOZZARELLA
PREPARATION: IT COMES READY
AMOUNT ON PIZZA: BECAUSE IT IS A WHITE PIZZA 120 - 150 GR

KARTOFFEL
PREPARATION: CUT THEM IN 2 OR 4 PIECES LONGSIDE THEN PRECOOK
THEM AS FOR RECIPE
AMOUNT ON PIZZA: AN HANDFUL ( 120 – 140 GR )

ROSMARIN
IT IS IN THE POTATO ALREADY ( SEE POTATO RECIPE )

TØRSALTET BACON
PREPARATION: BACON COMES ALREADY SLICED, JUST PRECOOK IN THE
OVEN AT 200° C FOR ABOUT 4/5 MINUTES SO ON PIZZA IT WILL BE CRISPY
AMOUNT ON PIZZA: ABOUT 7 SLICES ( 50 – 60 GR )

SCAMORZA ( RØGET MOZZARELLA )

PREPARATION: CHOPPED IN LITTLE CUBE ABOUT HALF ( 1/2 ) cm EACH
AMOUNT ON PIZZA: A LITTLE HANDFUL ( ABOUT 20 GR )
PIZZA NUMBER 7: TOMAT OG BØFFELMOZZARELLA
TOMAT, MOZZARELLA, DADELTOMATER,
BØFFELMOZZARELLA, BASILIKUM

TOMAT
PREPARATION: BY RECIPE
AMOUNT ON PIZZA: 1 FULL SPOON ( 70 – 80 GR )

MOZZARELLA
PREPARATION: IT COMES READY
AMOUNT ON PIZZA: 110 - 130 GR ( A HANDFUL )

DADELTOMATER
PREPARATION: CUT THEM IN 4 PIECES LONGSIDE
AMOUNT ON PIZZA: I LITTLE HANDFULL ( 50 – 60 GR )

BØFFELMOZZARELLA
PREPARATION: IT COMES READY
AMOUNT ON PIZZA: 1/2 MOZZARELLA ( ABOUT 60 GR ) BROKEN IN LITTLE
PIECES ON THE PIZZA AFTER COOKING

BASILIKUM
PREPARATION: REMOVE THE LEAVES
AMOUNT ON PIZZA: SOME LEAVES AFTER COOKING
PIZZA NUMBER 8: 4 SLAGS OST
TOMAT, MOZZARELLA, GORGONZOLA, PECORINO OG
VESTERHAVSOST

TOMAT
PREPARATION: BY RECIPE
AMOUNT ON PIZZA: 1 FULL SPOON ( 70 – 80 GR )

MOZZARELLA
PREPARATION: IT COMES READY
AMOUNT ON PIZZA: 110 - 130 GR ( A HANDFUL )

GORGONZOLA
PREPARATION: CUT IN LONG PIECES TO HAVE CUBE OF ABOUT 1 CM
AMOUNT ON PIZZA: ABOUT 5/6 CUBES ( 20 GR )

PECORINO
PREPARATION: SLICED WITH SLICER ABOUT SIZE 3 THEN CUT IN LITTLE
SQUARE ABOUT HALF ( ½ ) cm
AMOUNT ON PIZZA: A LITTLE HANDFUL ( 20 GR )

VESTERHAVSOST
PREPARATION: SLICED WITH SLICER ABOUT SIZE 3 THEN CUT IN LITTLE
SQUARE ABOUT HALF ( ½ ) cm
AMOUNT ON PIZZA: A LITTLE HANDFUL ( 20 GR )
PIZZA NUMBER 9: LAMMEPØLSE OG NYE LØG
MOZZARELLA, LAMMEPØLSE, NYE LØG, PERSILLE OG
SYLTET MAJROE

MOZZARELLA
PREPARATION: IT COMES READY
AMOUNT ON PIZZA: BECAUSE IT IS A WHITE PIZZA 120 - 150 GR

LAMMEPØLSE
PREPARATION: CUT IN PIECES ABOUT 1 CM
AMOUNT ON PIZZA: ABOUT AN HANDFULL ( 70 - 80 GR )

LØG
PREPARATION: PILL THEM, SLICE THEM WITH “MANDOLINA” ABOUT 1 MM
AMOUNT ON PIZZA: 1/2 HANDFUL ( 30 GR )

SYLTET MAJROE
PREPARATION: SLICED WITH SLICER AT 1 – 1,5 THEN LET THEM REST IN
THE PICKLED PREPARED BY RECIPE
AMOUNT ON PIZZA: ABOUT 10 LEAVES TO COVER THE PIZZA ( 40 - 50 GR )

PERSILLE
PREPARATION: REMOVE THE LEAVES AND CHOP THEM BIG SO IT IS
POSSIBLE TO IDENTIFY SOME LEAVES
AMOUNT ON PIZZA: A PINCH AFTER COOKING