Brandade “Turkish Pizza” from Matthew Swift of Terre Restaurant

Brandade is a creamy dish of salted cod and potatoes traditionally from France. You could eat it as is, or use it on a pizza, as Matthew Swift from Terre Restaurant decided to do. Genius? We think too!

‘’This pizza is a combination of several things I love in the kitchen, and, I must admit, it’s a great snack! You’ll have to start the day before, but it is worth it’’, says the chef.

This recipe will make two pizzas, but it could be split in half if you have fewer people to feed.

For the Crust:

400 g Unbleached All Purpose Flour (approx. 3 cups)
1/8 teaspoon instant yeast
265 ml cool water (approx. 1 cup)
8 g salt

For the Brandade:

500 g Salt Cod
500 g Russet Potatoes (approx. 3 ½ cups)
500 ml milk (approx.. 2 cups)
1 small onion
2 cloves Garlic
1 Lemon
a little olive oil
Black Pepper
¼ cup Dry white wine
Small sprig of thyme
A bay leaf

Other things:

A rolling pin
A pan big enough to fit the pizza
Flour for dusting
Hot sauce
Za’atar (optional)
Garlic sauce or garlic mayonnaise
Extra lemons
Flat leaf Parsley
2 small bags of fresh cheese curds

Method:

The Day before:

For the Crust:

Mix all ingredients in a bowl until thoroughly combined. Place in a container about 3x the size of the dough and leave covered at room temperature for 12-16 hours.

Soak the salted cod: Change the water after a few hours, make sure to do this as early as you can.

The day of:

Once the dough is fully risen, divide it in 2 balls, lightly oil the surface and refrigerate until you are ready to bake.

To make the Brandade:

- Dice the onions and slice the garlic.
- Peel and Dice the potatoes (keep in water until ready to cook to prevent them from oxidizing).
- Sweat the onions and garlic in olive oil with thyme and bay leaf over a low heat for about 15-20 minutes until very soft and sweet.
- Deglaze with white wine and cook down until the wine is almost gone.
- Add the potatoes (drain the water from them first), and just enough milk to cover.
- Bring to a boil, and then reduce to a simmer and cook until the potatoes are tender (stir occasionally to make sure nothing sticks).
- Add the salt cod, return the pot to a boil, turn off the heat, cover with a lid and let sit for about 7 minutes.
- Taste a piece of the salt cod to make sure it is tender, if necessary, cook a little longer until the whole thing is a thick cream sauce texture. Set aside to cool.

To assemble:

- Preheat your oven to 450 F with the rack positioned in the middle of the oven.
- Roll or stretch the pizza dough to an oblong shape about 15-17” Long, transfer to a lightly floured baking tray.
- Spoon the brandade down the middle of the dough.
- Add cheese curds.
- Fold the dough in to partially enclose the toppings (See photo for example of finished product)
- Bake the pizza for 10-15 minutes, until the dough is well browned and the cheese curds are fully melted.
- Remove from the oven, sprinkle with the za’atar and let cool for a few minutes before cutting and eating.
- Cut as desired, serve with sauces (hot sauce, something garlicy), picked parsley, and lemon wedges.

While in St. John’s, stop by Terre restaurant to try Matthew Swift’s fabulous seasonal cuisine.