This poutine pizza’s thin crust is topped with a generous helping of melty cheese curds, thick, dark gravy, and crispy french fries. You’re going to adore this poutine pizza if you like poutine! This recipe combines pizza, a global favorite, with poutine, a great Canadian favorite consisting of gravy, cheese, and fries. In essence, whole poutine is baked on top of a pizza crust and heated to a high temperature until everything melts together. A traditional dark brown beef poutine gravy serves as the pizza sauce.
While there is some mozzarella cheese, the majority of the ingredients are curds of extremely melty cheddar cheese. The dish poutine is filling, satisfying, and incredibly comforting. It’s entertaining to eat messy finger food with strings of gooey, melty cheese curds, crispy golden fries, and rich gravy. According to legend, Warwick, Quebec is where poutine, which is french fries covered in cheese curds and dark gravy, first appeared. However, several eateries assert they were the first to serve it. We had to try as many of the variations as we could because there are so many!
How to Make Poutine Pizza?
These ingredients are required to make a poutine pizza. It consists primarily of the ingredients for poutine plus some pizza dough and extra cheese. Because it’s never a bad idea to eat more cheese. A combination of the beloved Canadian dish poutine and the widely adored pizza. Pizza and the traditional Canadian dish poutine have been brilliantly combined. Ground beef, French fries, cheese curds, and pizza dough are the only ingredients in this straightforward dish.
The pizza can, of course, be topped with your favorite ingredients. Depending on your preference, adding a layer of pizza sauce, some bell peppers, onions, and other ingredients may be appreciated. Cheese curds might be difficult to find in certain places. As a result, you can simply use mozzarella in place of them, or you can use both if you prefer.
- 2 cups of general-purpose flour
- 1 cup of warm water
- 1 egg
- 1 teaspoon quick yeast
- White sugar, 1 tablespoon
- 1 (14 ounces) package of McCain brand frozen French fries
- frying oil
- 10 chopped bacon slices
- 1 (12-ounce) bag of Kraft brand shredded Mexican cheese blend
- 1/2 cup pizza sauce, or as required
- beef gravy, 1 (10.5 ounces) can, or as required
- baked steel
- Saucepan, 1 quart
- dependable wire whisk
- Peeling pizza
- A box grater
- In a big bowl, add the flour. In a cup, combine the sugar, yeast, water, and egg. To add the yeast mixture, make a well in the flour. Add a small amount of flour or water as necessary to make a smooth dough as you stir the mixture. For about 30 minutes, the bowl should rise while being covered with a towel.
- Heat the oven to 425 degrees F. (220 degrees C). Fries should be arranged on a baking sheet in a single layer. Fries should be baked in a preheated oven for 20 minutes or until golden. lower the oven’s setting to 350 degrees Fahrenheit (175 degrees C). Bacon pieces should be fried until browned, which should take about 5 minutes. Remove from the skillet and drain on paper towels.
- Apply baking spray to a circular pizza pan. Flatten the dough onto the pizza pan after punching it down. To create a stuffed crust, sprinkle 1/4 cup of the shredded Mexican cheese mixture around the dough’s edge, roll the dough over the cheese, and pinch the dough shut.
- Over the dough, apply a thin layer of pizza sauce. Spread the fries over the dough and add gravy to cover as necessary. Add the remaining Mexican cheese mixture on top.
- Over the pizza, liberally sprinkle bacon pieces. For about 20 minutes or until the cheese is bubbling and the crust is golden, bake in the preheated oven.
What are Cheese Curds?
Cheese curds are moist chunks of curdled milk that can be consumed on their own, as a snack, or as an ingredient in the food. These are primarily found in Quebec, where the food poutine (fries topped with cheese curds and gravy) is popular, as well as in other parts of Canada and the United States, particularly in Wisconsin and Minnesota.
Some people call curds “squeaky cheese” or “crottes de Fromage” (literally: “droppings of cheese”). Cheese curds are a type of baby cheddar cheese; unlike regular cheddar cheese, which is aged, cheese curds are not aged. They frequently have a “bouncy” or “squeaky” texture (though the squeakiness is most noticeable when the curds are freshest). They are delicious when fried and are incredibly soft and melty.
Cheese curd is a common type of cheese. It is only a young cheddar; it hasn’t been aged in any way. When making cheese, these curds are separated from the whey, and rather than being shaped into a cheese wheel for later sale, they are instead sliced up and bagged. (Cheesemakers usually wait months or even years for their prized cheeses to be sold in slices, so it’s quick money for them.)
How is Poutine Flavour?
The flavor of poutine is distinctive and challenging to describe. The best way to explain it is that it’s like mashed potatoes with gravy, but better because it has cheese curds and crispy fries instead of just mashed potatoes. The way the dish is prepared determines whether it will be insanely delicious and cause you to eat more than your actual appetite would ever allow or disturbingly greasy and strangely flavorless.
No matter how strange the combination may seem to the uninitiated, freshly made fries cooked until perfectly crispy, squeaky fresh cheese curds cut into small pieces, and well-seasoned homemade gravy can come together beautifully.
At first, the three ingredients are eaten separately, but as you eat more of the bowl, they meld more and more, changing each other’s textures and flavors. The hot fries and steaming gravy gently melt the cheese. The traditional poutine dish consists of a plate of hot, crispy fries, chunks of fresh cheese curds that are just starting to melt, and a savory, salty brown gravy.
Can I Use Poutine Gravy from a Store?
Yes! True poutine gravy might be difficult to find depending on where you live, but canned poutine gravy and poutine gravy mix are both available online. Look for a darker gravy, such as brown gravy, if you can’t find true poutine gravy.
You might want to use a little less water than recommended for the gravy mixes because poutine gravy is quite thick. Making poutine is time-consuming and labor-intensive, but at least you get to enjoy soggy fries when it’s all said and done.
And what absolutely mouthwatering, mushy fries they are. While using frozen fries and store-bought cheese curds are both acceptable, I do hope you make the sauce from scratch. For this amazingly meaty, incredibly savory, ridiculously rich gravy that makes all the sogginess worthwhile, use beef chuck, short rib, or brisket. If you’re a vegetarian, some mushrooms that have been caramelized to a crisp and a good vegetable stock will work just fine.
Make Your Own Pizza Dough, is it Really Worth it?
Yes! Pizza dough from the store is less flavorful and contains more yeast than homemade dough, making it extremely bubbly. Although bubbly might seem to be a good thing, it makes it difficult for the pizza to relax after it has been stretched.
Even if you stretch it very thin, your finished pizza crust will be much thicker than if you used homemade pizza dough that had more time to ferment. Although store-bought pizza dough is very practical and totally functional, I believe using homemade pizza dough will result in a much better-tasting pizza.
Is Eating Poutine Healthy?
Poutine is incredibly high in fat, which has serious consequences for high triglyceride levels. The triglyceride levels in your blood can increase for 6–12 hours after consuming a large serving of poutine, which is extremely high in total fat, saturated fat, cholesterol, and refined carbohydrates.
With the exception of the crust, if it is made with organic ingredients, it may be healthy. If the crust were made with heritage wheat as opposed to wheat from the standard processing method, it wouldn’t be so bad.
It wouldn’t contain glyphosate and have a lower gluten content. By that time, it had risen above its status as junk food and gained traction with established culinary circles. Some gluten-free crusts are the next best thing. With lots of toppings, you won’t really notice that they aren’t quite as good as wheat.
This was a bit of a sleeper, but get ready to have your cozy socks knocked off by the poutine pizza! Of course, you can put your socks back on, but don’t wait too long or the delicious gravy will be long gone. Fresh medium-cut fries and a gorgeous poutine gravy made with chicken and beef stock are baked twice. The most delectable cheddar cheese curds, also known as Squeak’s, must also be discussed, hold on a second!
The poutine pizza consists of a pizza topped with gravy, crispy fries, and gooey cheese. We can see you drooling but losing your cool over the best edible innovation since the cronut is totally acceptable. These tiny cheese balls serve as the foundation for the entire dish, and we also added extra mozzarella for good measure.