Prep 1 hr 5 mins
Cook 20 mins
A mashup of two legendary dishes: the beloved Canadian poutine, and the universally enjoyed pizza. Courtesy of www.bevcooks.com
- 1 potato, well-washed and cut into thin strips (Russet preferred)
- 44.37 ml extra virgin olive oil, divided
- salt and pepper, to taste
- 391.22 g package Pillsbury refrigerated classic pizza crust
- 226.79 g mozzarella cheese, shredded (more, as desired)
- 85.04 g deli roast beef, sliced and torn into bite-sized pieces
- 59.14 ml beef gravy, hot (more, as desired)
- 14.79 ml fresh parsley, shredded for garnish
- 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.