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“A mashup of two legendary dishes: the beloved Canadian poutine, and the universally enjoyed pizza. Courtesy of”
1hr 25mins

Ingredients Nutrition

  • 1 potato, well-washed and cut into thin strips (Russet preferred)
  • 3 tablespoons extra virgin olive oil, divided
  • salt and pepper, to taste
  • 1 (13 7/8 ounce) package Pillsbury refrigerated classic pizza crust
  • 8 ounces mozzarella cheese, shredded (more, as desired)
  • 3 ounces deli roast beef, sliced and torn into bite-sized pieces
  • 14 cup beef gravy, hot (more, as desired)
  • 1 tablespoon fresh parsley, shredded for garnish


  1. Place the potato strips in a bowl of cold water for 20 minutes.
  2. After the potatoes have soaked for around ten minutes, preheat oven to 400°F.
  3. Thoroughly dry potatoes and place on a baking sheet sprayed with cooking spray (Pam).
  4. Drizzle with about two tablespoons of olive oil, and season with salt and pepper.
  5. Roast the potato strips for 30 minutes, tossing after 15 minutes, until golden brown.
  6. Transfer the fries to a plate.
  7. Wipe the browned bits from the pan and unroll the pizza dough onto the cookie sheet.
  8. Slide dough into the hot oven to partially bake for about 8 minutes.
  9. Lightly brush the crust with oil, sprinkle with mozzarella cheese and deli beef.
  10. Bake another 6 to 10 minutes, or until the cheese has melted and is browning and bubbly.
  11. Arrange the fries evenly on the pizza and drizzle with the hot gravy.
  12. Garnish with parsley, slice and serve immediately.

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