Recipes › Bread & Pizza › Poutine Pizza Recipe

Poutine Pizza Recipe

Recipe by Pedro M. A. Neves

Poutine Pizza Recipe combines the beloved Canadian comfort food of poutine with Italian pizza craftsmanship, creating a bold fusion dish with crispy fries, melted cheese, and savory gravy layered over a golden pizza crust. This unconventional main course delivers the satisfying flavors of both cuisines in a single indulgent slice, perfect for adventurous eaters seeking something beyond traditional pizzas.

Ingredients

• 500g (3.5 cups) all-purpose flour
• 7g (2.25 teaspoons) instant yeast
• 300ml (1.25 cups) warm water
• 10ml (2 teaspoons) salt
• 15ml (1 tablespoon) olive oil
• 600g (1.3 pounds) russet potatoes
• 120ml (0.5 cup) vegetable oil for frying
• 200g (2 cups) shredded mozzarella cheese
• 100g (1 cup) shredded cheddar cheese
• 240ml (1 cup) beef gravy (prepared or homemade)
• 30g (0.25 cup) grated Parmesan cheese
• 5ml (1 teaspoon) black pepper
• 5ml (1 teaspoon) garlic powder
• 30g (0.25 cup) fresh parsley, chopped

Instructions

1. Mix 500g flour, 7g yeast, 300ml warm water, 10ml salt, and 15ml olive oil in a large bowl. Knead for 8 minutes until dough is smooth and elastic. Cover and let rise for 60 minutes until doubled.

2. While dough rises, cut 600g potatoes into thin fries, approximately 0.5cm x 6cm. Soak in cold water for 10 minutes, then pat completely dry with paper towels.

3. Heat 120ml vegetable oil in a deep skillet to 175°C (350°F). Fry potatoes in batches for 5-7 minutes until golden and crispy, working in two batches to avoid overcrowding. Drain on fresh paper towels and season lightly with salt.

4. Preheat oven to 220°C (425°F). Divide risen dough into 4 equal portions and stretch or roll each into a 25cm (10-inch) circle on parchment paper.

5. Combine 200g mozzarella and 100g cheddar cheese in a bowl. Distribute cheese evenly across each pizza base, leaving a 1cm border. Top each pizza with one-quarter of the fried potatoes, distributing evenly.

6. Transfer pizzas on parchment to oven racks or baking sheets. Bake for 12-15 minutes until crust is golden and cheese is melted and bubbling.

7. While pizzas bake, warm 240ml beef gravy in a small saucepan over medium heat for 3-4 minutes.

8. Remove hot pizzas from oven. Drizzle 60ml warm gravy evenly over each pizza. Sprinkle 7.5g Parmesan cheese, 1.25ml black pepper, 1.25ml garlic powder, and 7.5g fresh parsley over each pizza.

9. Let pizzas cool for 2-3 minutes before slicing. Serve immediately while gravy and cheese are still warm.

Substitutions

• Use dairy-free mozzarella and cheddar for vegan option, and prepare mushroom gravy instead of beef gravy
• Replace wheat flour with 1:1 gluten-free all-purpose flour blend for gluten-free pizza crust
• Substitute fries with roasted cauliflower florets for lower-carbohydrate version
• Use sweet potatoes instead of russet potatoes for added nutrition and natural sweetness

Tips

• Ensure potatoes are completely dry before frying to achieve maximum crispiness and prevent oil splatter
• Prepare gravy last so it reaches the pizza hot and fresh, preventing the crust from becoming soggy
• If making homemade gravy, use beef stock with cornstarch slurry for proper consistency that coats the cheese well

While poutine originates from Quebec, Canada, combining it with Italian pizza represents modern fusion cuisine that celebrates culinary experimentation. This dish playfully bridges North American comfort food traditions with Mediterranean pizza-making techniques, creating a contemporary dish that honors both food cultures.

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