Hi Scott R,
Sorry to hear about your experience with strange foods in Scandinavia, but I can understand that quite a variety of foods here are an acquired taste.
From American colleagues, the main worry are the numerous uncooked fish dishes, such as the marinated herrings and gravad laks. If we go further north from Denmark, I am also intimidated by strange fish dishes, which I would not even touch with a pole.....among them is gravad shark in Iceland, for which season is up at Christmas time...and it is literally shark buried in the ground for a while before eaten.....and it looks like over mature banana, but surely smells of death.
A Swedish specialty is surstrÝmming...a Baltic herring in a can, which bulge under the gaseous pressure created by microbes in the can, hence a presentation which would lead right to the garbage can any where else than in Sweden. Be sure to open it with the wind blowing from you, and do not spill/spray any of the juices on skin and clothing!
Both dishes are an excellent excuse for a snaps, an aquavit, a strong distilled liquor made from grain or potatoes usually with a cumin flavor....but I surely do not need this excuse!
Returning to the subject of pizza, there is not such a thing as a Danish or Scandinavian version; most pizze are made in small take away joints, and vary dramatically in price and quality. The most prominent places have wood fired ovens, and it usually shows dedication.
My own pie creations have developed and improved over the last 10 years, starting with installation of a heavy refractory stone slab from a ceramic kiln in my electric oven, which heats to about 575 deg. F. I soon realized the importance of the dough to mature some days in the fridge....but things really took off when I found this group. A few things have been confirmed, and a lot learned. Originally I tried to mimic the thin crust Neapolitan style, which I would consider THE Italian pizza. However, pizza was developed in the US, and re-exported back to Europe...in many more shapes and creations which offer a lot of good. So lately, my pies have grown in thickness, and to the liking of my guests. I have ordered a new oven, the Rollergrill PZ330, look f.ex. at: http://www.alexanders-direct.co.uk/PZ330.html
which I look forward to experiment with.
My dream is a wood fired oven, which will be part of the decisions for my next purchase of a house: The kitchen must include the space to build a Pompei style oven.
I only have poor pictures of late creations, but since you ask, I'll try include one: A green pepper, mushroom, mozzarella, tomato and salami pie. An other favorite is anchovies with black olives, but also tuna and onion, taught to me by an experienced pizzaiolo I meet during a business trip to the Italian east cost near Rimini. The master was standing at the wood fired oven, and my Italian business contact made the interpretation as I tried to learn of the oven and his personal pizza favorite.
Thanks for your comments an interest Scott!