This is like a Midwestern version of East Coast clam pie, but instead of the steamed clams we’re using smoked whitefish. There’s no tomato or cheese here, just a garlic-infused white sauce that balances things out with some richness, while marinated kale adds a bright brininess.
Ingredients
Garlic Cream
- 1 cup heavy cream
- 3 cloves garlic, smashed in their peels
- ¼ teaspoon kosher salt
- 2 balls pizza dough
- 4 ounces smoked fish (whitefish, trout, or hot-smoked salmon)
- 1 cup Marinated Kale
- 4 pinches of crushed red chile flakes
- 2 teaspoons extra-virgin olive oil
- ½ lemon, halved
How to Make It
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Make the Garlic Cream
- In a small pot, combine the cream, garlic, and salt. Cook over low heat for about 20 minutes, or until the mixture is reduced by half. Keep an eye on it so it doesn’t bubble over. Strain the mixture into a small bowl and chill in the fridge for 30 minutes. Stretch, Top, and Bake the Pizza
- Preheat the oven to 500°F with a pizza stone or rimless baking sheet on the lowest rack. Let the oven heat for at least 30 minutes before cooking the pizzas.
- Dust a pizza peel, rimless baking sheet, or the underside of a rimmed baking sheet with all-purpose flour. Stretch one ball of dough on the floured peel or rimless baking sheet. Spread with half of the garlic cream (about ¼ cup). Top with half of the smoked fish, half of the marinated kale, and a couple pinches of chile flakes. Drizzle 1 teaspoon of the oil over the crust. Get your peel level with the baking stone and give the peel a good shove to transfer the pizza to the stone. Bake for 5 to 7 minutes, or until the cream sauce is bubbly, the kale is wilted, and the crust has taken on some nice brown color.
- Stretch and top the second pizza while the first is in the oven.
- Remove the first pizza from the oven using your peel or a rimless baking sheet and a pair of tongs. Let the pizza sit for at least a minute, then squeeze one of the lemon wedges over the top. Repeat with the second pizza. Serve and Store
- Slice the pizza and serve. Store leftover cold pizza in an airtight container in the fridge for up to 2 days.
