Pizza and Turkish flatbreads
This dish brings Canada’s poutine tradition to the brunch table: leftover fried potatoes from the previous day are arranged over thin dough with cheese and mushroom gravy, then baked. It helps prevent waste and also provides a freezer-friendly backup meal.
Knead the flour, yeast, warm water, olive oil, and salt. Cover with plastic wrap and leave to rise for 10 minutes.
Sauté the mushrooms in a pan, then sprinkle in the flour. Gradually add the water to make a thick gravy.
Roll out the dough and spread the mushroom gravy, leftover fried potatoes, and grated Kashar cheese over it.
Bake the dough in an oven preheated to 220°C / 430°F for 15 minutes, until the edges are golden.
Roughly chop the leftover potatoes before baking; large pieces may not cook through in the middle. If the gravy is too watery, the dough may become soggy and remain undercooked, so keep it thick. Allergens: wheat (gluten) and milk (from the Kashar cheese).
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