Fish & chips pizza

This recipe was developed by Chef Kevin Kontny at the University of Wisconsin Madison during one of our product trainings.

Yield: 1 pizza
Servings: 10 slices
Serving size: 1 slice

Ingredients

Tartar sauce
4 ounces vegan mayo
1 teaspoon granulated sugar
1/8 teaspoon Kosher salt
1/8 teaspoon black pepper
1 ounce pickle chips, finely chopped
1 teaspoon capers, rough chop
1/2 teaspoon juice from capers
1 teaspoon lemon juice

Coleslaw
1 1/2 ounces vegan mayo
2 teaspoons granulated sugar
3/8 teaspoon apple cider vinegar
3 ounces green cabbage, shredded
3 tablespoons carrots, shredded
1 1/2 tablespoons celery, diced
1 teaspoon white onion, diced
dash black pepper

Pizza
29.5 ounces pizza dough
6 ounces tartar sauce
6 ounces NUMU cheese
7.4 ounces Omni golden fillet
6 ounces coleslaw
1/4 teaspoon lemon zest
1/8 teaspoon celery seed
vegetable spray as needed

Preparation

1. Make the tartar sauce – Mix the mayo, sugar, salt and pepper together. Mix in the pickles and capers. Add remaining ingredients. Chill.
2. Make the coleslaw – Mix the mayo, sugar, cider, vinegar, salt and pepper together until smooth. Set aside.
3. Combine cabbage, carrot, celery, onion. Add slaw dressing and mix well. Chill.
4. Make the pizza – Fry Omni golden fillet according to package instructions. Cut into 1/4 inch cubes.
5. Stretch pizza dough onto pre-oiled 16-inch pizza screen.
6. Top pizza dough with tartar sauce, NUMU cheese and diced Omni golden fillets.
7. Bake in 400 degree oven for 17 minutes.
8. Spread coleslaw, celery seed and lemon zest evenly across the pizza. Cut pizza into 10 equal slices. Serve hot.