Poutine Pizza Recipes

Steps:

• Place flour in a large bowl. Whisk water, egg, yeast, and sugar together in a cup. Make a well in the flour and pour in yeast mixture. Stir until mixture forms a smooth dough, adding a small amount of flour or water if needed. Cover bowl with a towel; set aside to rise until doubled in size, about 30 minutes.
• Preheat oven to 425 degrees F (220 degrees C). Spread French fries in a single layer on a baking sheet.
• Bake fries in the preheated oven until golden, about 20 minutes. Reduce oven temperature to 350 degrees F (175 degrees C).
• Heat a large skillet over medium heat and fry bacon pieces until browned, about 5 minutes; remove to drain on a paper towel.
• Spray a round pizza pan with baking spray.
• Punch down dough, and flatten onto pizza pan. For a stuffed crust, sprinkle about 1/4 cup shredded Mexican cheese blend around the edge of the dough, roll dough inward over cheese, and pinch dough to seal.
• Spread a thin layer of pizza sauce over dough. Spread fries over dough; pour gravy over fries as needed to cover. Top with remaining Mexican cheese blend. Sprinkle bacon pieces evenly over pizza.
• Bake in the preheated oven until cheese is bubbly and crust is golden, about 20 minutes.

Steps:

• Slice the potatoes lengthwise, about 1/4 inch thick. Stack the slices and cut lengthwise into 1/4-inch-thick sticks (or cut the potatoes into fries using a french fry cutter). Place in a large bowl filled with cold water and let sit at least 1 hour, or up to 24 hours for extra-crispy fries. Drain well and pat dry or spin dry in a salad spinner.
• Make the gravy: Heat 1 tablespoon vegetable oil in a saucepan over medium heat. Add the shallot and garlic and saute until translucent, about 3 minutes. Add the chicken and beef stock, ketchup, vinegar, peppercorns and Worcestershire sauce and bring to a boil.
• Meanwhile, in a separate saucepan, melt the butter over medium-high heat. Add the flour and make a roux, stirring until slightly browned, 2 to 3 minutes. Whisk the stock mixture into the roux and simmer until reduced by half, about 20 minutes. Season the gravy with salt and pepper and keep warm.
• Line a baking sheet with a double layer of paper towels. Heat 2 to 3 inches vegetable oil in a heavy-bottomed pot over medium-high heat until a deep-fry thermometer registers 350 degrees F (or use a deep fryer). Fry the potatoes in small batches until whitish yellow, about 8 minutes. Remove with a strainer and drain on the paper towels. Bring the oil temperature to 375 degrees F over high heat. Fry the potatoes in batches again until golden brown, 6 to 8 minutes. Drain on fresh paper towels. Salt and pepper the fries while hot. Strain the gravy.
• Put the fries in shallow dishes; top with the cheese curds and gravy.

Steps:

• Place the potato strips in a bowl of cold water for 20 minutes.
• After the potatoes have soaked for around ten minutes, preheat oven to 400°F.
• Thoroughly dry potatoes and place on a baking sheet sprayed with cooking spray (Pam).
• Drizzle with about two tablespoons of olive oil, and season with salt and pepper.
• Roast the potato strips for 30 minutes, tossing after 15 minutes, until golden brown.
• Transfer the fries to a plate.
• Wipe the browned bits from the pan and unroll the pizza dough onto the cookie sheet.
• Slide dough into the hot oven to partially bake for about 8 minutes.
• Lightly brush the crust with oil, sprinkle with mozzarella cheese and deli beef.
• Bake another 6 to 10 minutes, or until the cheese has melted and is browning and bubbly.
• Arrange the fries evenly on the pizza and drizzle with the hot gravy.
• Garnish with parsley, slice and serve immediately.