1. Place a pizza stone or inverted baking sheet on the middle rack of the oven. Preheat the oven to 500°F (260°C).
2. On a lightly floured work surface, roll the dough out to form a 14 x 10-inch (35 x 25 cm) oval, keeping a thick border all the way around. Place the dough on a piece of parchment paper. Top with the crème fraîche, bacon and shallot. Season generously with pepper.
3. Using a pizza peel or inverted baking sheet, slide the pizza with the parchment paper onto the hot pizza stone. Bake for 8 minutes or until the crust is golden. Remove the parchment paper and finish cooking under the broiler for 2 minutes, if desired.
4. Meanwhile, in a bowl, combine the remaining ingredients (see Chef’s tip). Season with salt and pepper.
5. Remove the pizza from the oven. On a work surface, top the pizza with the shrimp mixture. Cut into wedges and serve.

Chef’s tip

Nordic shrimp are cooked as soon as they are caught, directly on the fishing boat, and are ready to eat as is. To preserve their delicate texture and flavour, we prefer to use them as a fresh pizza garnish rather than cooking them along with the other toppings.