SALMON POUTINE FUSION PIZZA

Seafood|Brunch|Pizza

Ingredients

½-pound bacon, cooked to almost crisp and chopped into 1” pieces, fat reserved

3 cloves garlic, chopped

1-pound salmon filet, skinned

¼ cup dry white wine

½ cup heavy cream

¼ teaspoon salt

¼ teaspoon black pepper

1 tablespoon fresh dill, chopped

½ cup shredded Monterey Jack cheese

1-pound pizza dough (recipe below or store bought)

2 tablespoons corn meal

3 cups frozen French fries (steak fry cut), thawed

1 ½ tablespoons capers, drained

6-ounces cheese curds

½ cup baby arugula

2 teaspoons lemon juice

2 teaspoons olive oil

Instructions

Heat 2 tablespoons of the bacon fat in a large saucepan over medium high heat. Add the garlic and cook until soft and fragrant, about 1 minutes. Add ¼ pound of the salmon filet and cook, stirring and breaking the fish up into small pieces with a spatula. Add the wine, heavy cream, salt, and pepper to the pan and bring to a boil. Cook for 1 minute, stirring constantly. Add the dill and cheese to the pot and stir until the cheese melts and a rich thick sauce (gravy) has formed. Set aside.

Preheat a pizza stone in your oven to 425 degrees. If you do not have a pizza stone, you can also bake the pizza on a large baking sheet.

Form your pizza dough into a 14” round. Spread the cornmeal on a pizza peel (or your baking sheet) and place the formed dough on top of it.

Cut the rest of the salmon into 2-3” chunks and spread them evenly over the dough, leaving about 1” around the edge exposed. Do the same with the thawed French fries, bacon pieces, capers, and cheese curds.

Brush the exposed edge of the crust with more of the bacon fat.

Drizzle your salmon ‘gravy’ evenly over the top of the pizza.

Slide the pizza onto your stone and bake for 10-12 minutes until browned and bubbly.

Let rest for 8-10 minutes before cutting to set.