I don't know what took us so long to put our smoked Lake Superior whitefish on pizza - we certainly have tried every other Smokehaus goody this way. The whitefish is a perfect match for the blue cheese, as they are both somehow subtle and pungent at the same time, and neither seems to battle the other for a primary flavor position. The egg, while admittedly a little too far on-trend, is a beautiful garnish and adds a neutral flavor and a glamorous texture to the pizza. And let's face it - there's never too many eggs, especially in Smokehaus-land. We've adapted this recipe from the Cashel Blue website.
Cashel Blue Cheese and Smoked Lake Superior Whitefish Pizza
Ingredients:
1 8-10’’ pizza dough
Olive oil for drizzling
1/3 cup fresh spinach
1/3 cup smoked whitefish, de-boned, skinned, and flaked
2 oz Cashel blue, crumbled
1 large egg
Salt and pepper
Pecorino Romano for garnish
Directions:
Preheat the oven to 425F.
Roll out your pizza dough and set it to rest for 15 minutes or so. If you have a pizza stone, be sure to preheat it. We just use an inverted baking sheet sprinkled with cornmeal, on which we also built the pizza. If using the pizza stone, build your pizza on a cornmeal-sprinkled peel.
Drizzle the dough with a little olive oil. Sprinkle with the spinach leaves, then the whitefish, and finally the Cashel blue. Create a small well in the center of these ingredients and crack your egg into it. Season the egg and the pizza with salt and pepper.
Place pizza in the oven and bake for 15-20 minutes. Garnish with shavings of Pecorino Romano. By the time you're done shaving the cheese onto the pizza, it should be set and cool enough to cut. Slice, eat, and rejoice.
