Halibut Pizza

Halibut Pizza

Hali 'za!

Halibut Pizza | Sitka Salmon Shares

Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Serves: 4


  • Dough for 2 (12-inch) pizzas*
  • Cornmeal, as needed
  • 8 ounces fresh mozzarella or taleggio, thinly sliced or grated
  • 4 ounces parmesan cheese, grated
  • 2 tablespoons unsalted butter
  • 1 medium shallot, minced
  • 3 garlic cloves, minced
  • 1/2 cup dry white wine
  • 1 cup heavy whipping cream
  • Kosher salt and pepper, to taste
  • ½ teaspoon lemon zest
  • 16 ounces halibut**
  • 3 tablespoons olive oil
  • 2 tablespoons flat-leaf parsley, minced


Assembling the 'Za

Preheat oven to 500°F.

In sauté pan, melt 2 tablespoons butter over medium heat. Add shallot and cook until softened and translucent, about 2 minutes. Add garlic cloves and sauté until fragrant, about 30 seconds to 1 minute. Add white wine and allow to reduce by half, about 4-5 minutes. Stir in whipping cream and allow to simmer for 7-8 minutes. Cook until the cream mixture can coat the back of a spoon or a spatula leaves a clean line when dragged through the pan. Season with salt, pepper and lemon zest. Cool.

Dust cornmeal over a clean work surface. Roll dough to desired thickness. I like this pizza a little more bread-y than I normally do, so I don’t roll it quite as thin, about ¼ inch thick.

Spread an even layer of cooled cream sauce over the dough. If you are using cooked fish, spread flaked fish over cream sauce. Top with mozzarella and parmesan. If you are using raw fish, add thin slices or ½-inch pieces of halibut over the cheese. Drizzle with olive oil.

Bake on a pizza stone or inverted, pre-heated cookie sheet until cheese is bubbling and crust has browned, about 10-12 minutes. Rest for 2-3 minutes before cutting. Garnish with parsley before serving. Enjoy immediately. P.S. It is even better drizzled with a little hot sauce!

*I prefer to make my own and use this (http://www.seriouseats.com/recipes/2012/03/jim-laheys-no-knead-pizza-dough-recipe.html) recipe but no judgment for store bought. If you can, buy it from your favorite local pizzeria. That’s usually way better than anything you’ll see in a grocery store.

**We used about 8 oz per pizza, but this is an excellent way to stretch the amount of fish you have or use up leftovers (just keep them cold when you put them on the pizza so they don’t overcook) 

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*The information displayed is our analysis of the recipe based on its ingredients and preparation, and should not be considered a substitute for professional nutrition advice.

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