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–+ servings
a slice of poutine pizza

Poutine Pizza (with Frozen French Fries)

Rebecca Eisenberg
This thin crust poutine pizza is topped with rivers of thick, dark gravy, crispy french fries, and lots of melty cheese curds. If you love poutine you're really going to love this poutine pizza!
Prep Time 45 minutes
Cook Time 5 minutes
Oven Preheating 1 hour
Total Time 1 hour
Servings 1 pizza

Ingredients
  

Poutine Gravy

  • 3 tablespoons butter
  • ⅛ cup all-purpose flour
  • 1 cup beef stock
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 1-2 tablespoons corn starch (start with lesser amount, add more if needed)
  • 1-2 tablespoons water (equal amount, mixed with corn starch)

To Make One Poutine Pizza

Instructions
 

  • Preheat baking steel in 500°F oven for 1 hour prior to baking. Remove pizza dough from the refrigerator at least 60-90 minutes prior to stretching.

Poutine Gravy

  • In a small bowl whisk together lesser amount of corn starch and water. Set aside.
  • Melt butter in one quart sauce pan over low heat. Add flour and increase heat to medium. Cook flour and butter, stirring frequently, as it bubbles and darkens in color. You're looking for a rich, dark golden brown color.
  • Whisk in the beef stock, garlic powder, and onion powder. Whisking constantly, bring to a low boil. Whisk in the corn starch slurry. Bring back to a low boil as the gravy thickens enough to coat the back of a spoon. Whisk together more corn starch and water and add as needed to adjust consistency.
  • Remove the gravy from heat and set aside until ready to use. It will continue thickening as it cools.

Poutine Pizza Assembly

  • Cook frozen french fries according to package directions. Grate mozzarella cheese and set aside.
  • On a well floured counter top, hand stretch pizza dough into a 10-12" circle. Dust a pizza peel with semolina flour and arrange pizza dough on the peel.
  • Dollop about ¼ cup of the poutine gravy onto the crust. Use the back of a spoon to spread it around in a thin layer. Add more gravy if needed to get even coverage — this is not a precision project. Follow your heart.
  • Top with shredded mozzarella cheese, followed by french fries, then top with cheese curds. Again, follow your heart. The cheese curds melt a lot, so just... be aware of that. But for real, follow your heart.
  • Give the pizza a gentle shake on the peel to make sure the dough isn't stuck anywhere. If it is, carefully lift and dust more flour underneath the stuck bit.
  • Launch the poutine pizza on to the baking steel. Bake for 2 minutes, then rotate, and bake 2-4 minutes more. Finish with 30 seconds under the broiler (if your oven has a broiler) for a blistered, browned top.
  • Remove from the oven, drizzle with additional poutine gravy and garnish with chopped chives or parsley. Slice, and serve immediately.

RECIPE NOTES

  • Caution: The gravy gets VERY hot in the oven. Be careful on first bite!
  • If you don't have a baking steel, a baking stone or pizza stone is your next best option. Make sure to preheat it for at least an hour prior to baking. If you don't have a pizza stone, a preheated inverted sheet pan can work but isn't as good at retaining heat. Your pizza make require a slightly longer baking time with both of these options. 
  • Semolina flour (or a blend of semolina flour and all purpose flour) is the best way to coat your pizza peel before you put the dough down. Semolina flour is rounder and slightly coarser and helps the pizza glide off the peel and onto the baking steel.