New Recipes for Nordic Pizza

How does immigration influence the pizzas served in Norway and Sweden? Join us for an evening of surprising tastes and fun twists on Nordic pizza. We’ll make our own dough, and then top it with the modern flavors of sweet corn and shrimp, white sauce with caviar, and Flygande Jakob (Flying Jacob). We’ll also toss a traditional pizza salad and shake up a couple of New Nordic-inspired beverages.

This Vesterheim cooking class is designed as a small-group cook-along, and we invite exchange between the instructor and students in order to build community around food traditions. In this same spirit of sharing, we invite the whole family to experience this collaborative cooking and learning process. Only one registration is needed per household.

Vesterheim’s Nordic Cooking programs are supported in part by a generous gift to the Vesterheim Annual Fund from the Oneota Community Food Co-op.

Patrice Johnson, AKA Nordic food geek and meatball historian, is a cultural communicator specializing in Nordic foodways. She is the author of Land of 10,000 Plates and Jul: Swedish American Holiday Traditions, writes a weekly food and culture column for her hometown newspaper, and teaches Nordic food classes throughout the Twin Cities and beyond. She lives in the Twin Cities with her husband and their three cats.

Find information about Vesterheim’s scholarships and local standby waitlist here.