I have this crazy idea of trying to make icelandic pizza. It’s kind of like Mexican pizza, in the sense that it would be a recipe that never before had existed, least of all in Iceland.
Principle of Icelandic cooking-
If it is edible, you should eat it. Þorrablót. Need I say more?
If it calls for flour, figure out how to use less of it. Almost all flour is still imported and used to be so expensive, traditional scandinavian recipes had to be re-invented to use less flour.
If it calls for many ingredients of a specific type, re-do it to use few ingredients of a less specific type. Icelandic grocerie stories used (and still) have a limited selection– you might night find 15 kinds of olives.
The icelandic index goes up a point for each of the following ingredients:
Fermented dairy products (e.g. sour cream, etc)
Mutton, Horsemeat (Yeah, I’m vegetarian and in the US animals commonly considered as pets are just about the only animals that the chicken and beef eating crowd won’t eat, but in Iceland mutton is a staple)
Fish (Interestingly this is more of an export crop than a historical staple.)
Cabbage, turnip, rutabaga and potato and other vegetables that could potentially grow in Iceland
Rye and barley, because it is one grain that can grow in Iceland
Further points for the following characteristics:
If you can preserve it without refrigeration for 10 months.
If it uses fermentation as a preservation technique (e.g. blue cheese and sourcraut would be in this category)
I’m still researching what are prototypical spices. I’m going to guess licorice, garlic, horseradish, mustard, dill, but only because those are common in Scandinavian and other far north cuisines.