- Dough for 2 (12-inch) pizzas*
- Cornmeal, as needed
- 8 (oz) fresh mozzarella or taleggio, thinly sliced or grated
- 4 oz parmesan cheese, grated
- 2 Tbsp unsalted butter
- 1 medium shallot, minced
- 3 garlic cloves, minced
- 1/2 c dry white wine
- 1 c heavy whipping cream
- Kosher salt and pepper, to taste
- ½ tsp lemon zest
- 16 oz halibut**
- 3 Tbsp olive oil
- 2 Tbsp 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)
Know Your Cook
- Chef Ali -
This pizza is inspired by the Tuesday and Thursday night specials at the Fly in Fish Inn in Sitka. I always tease Nic about his love for another pizza spot in town that doesn’t quite make the cut for me, but I absolutely approve of the “Fly In” pizzas. We decided that our members needed to enjoy some “hali pizza,” too. Sitka is infiltrating your home kitchen in more ways than one. Enjoy! ~ Chef Ali