Northwest Passage Pizza (Curry Brandade Pizza)
Serves: 2
Aurelia Collier
1 January 1970
Based on User reviews:
51
Spice
59
Sweetness
58
Sourness
36
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1
Salt1 tbsp
Sugar1 tbsp
Grapeseed Oil1 clove
Garlic (minced)1 small
Onion (minced)910 g
Halibut Fillets3 tsp
Curry Powder2 tbsps
Chives (minced fresh)Directions:
1
Dissolve salt, sugar, and yeast in the warm water and allow the yeast to proof
2
("Proofing" the yeast is testing it for viability
3
It will develop a foam which looks like the head of a beer
4
If it doesn't proof, the yeast is dead and should be discarded
5
) Proofing takes about 15 minutes
6
Place flour in a food processor fitted with a dough blade, and through the feed tube with the food processor running, slowly pour in the proofed yeast mixture, until the dough comes together and is a cohesive mass
7
Transfer the dough to a floured board, and knead for about 5 minutes
8
Place in a bowl, cover with a clean dish towel and allow dough to rise, so that it roughly doubles in volume
9
(This will take about 30 minutes to hour)
10
The dough has risen enough if you make an indentation with your finger and it does not spring back
11
) Punch the dough down and divide into 6 equally sized balls
12
Cover with towel and allow it to rise again
13
(Allowing the dough to rise a second time gives it a finer texture
14
) Note: It will not rise as much the second time
15
While the dough is rising, prepare the pizza topping
16
Heat 1 tablespoon of the oil over medium- high heat in a large saute pan and saute garlic and onions until the onion begins to turn translucent
17
Season halibut fillets with salt and pepper and sear each side, leaving each side undisturbed for the first minute to allow the flavors to integrate into the surface of the fish
18
Cook further until the fish flakes, approximately another 6 to 8 minutes, and let rest
19
Flake the fish and fold into the mashed potatoes
20
Preheat oven to 450 degrees F
21
On a floured surface, stretch the dough into six 6-inch by 8 inch ovals and shake cornmeal over both sides of the dough
22
(The crust will be par-"baked" on both sides on the stovetop before you add the topping to be baked
23
) In a heavy bottomed 12 inch skillet which has a lid, heat a small amount of oil over medium heat
24
(Swirl the oil to coat the entire inside of the skillet
25
) Transfer teach dough oval to the skillet, allowing one side to lightly cook and stiffen up before flipping it over with tongs
26
When both sides of each oval are par-baked this way, transfer to a pizza stone
27
Spoon the potato/fish mixture in the center of the now toasted crust, spreading evenly over the surface
28
Bake in the oven for about 10 minutes until the tips of the mashed potatoes begin to turn golden
29
Remove from oven and sprinkle with salmon, curry powder, red onions, and chives