Pollock Pizza with Rosée Sauce

Pollock Pizza with Rosée Sauce
  • 4 servings
  • 0:10 Preparation
  • 0:25 Cooking
  • 0:35 Total Time


Add all
  • 1

    12 in. (30 cm) pizza crust

  • 2 Tbsp.
    (30 mL)

    olive oil

  • 50 g

    rosee sauce mix for pasta

  • 1 cup
    (250 mL)


  • 1/2 tsp.
    (3 mL)


  • 340 g

    chopped flaked crab-flavoured pollock

  • 1/2

    sliced thin red onion

  • 1

    cubed sweet pepper

  • 1/2 cup
    (125 mL)

    broccoli florets

  • 1/2 cup
    (125 mL)


  • 1/3 cup
    (80 mL)

    chopped fresh dill or 2 tablespoon (30 mL) dried dill

  • 1 cup
    (250 mL)

    grated mozzarella cheese


Preheat the oven to 350°F (180°C).

Baste crust with oil and bake 5 min; set aside.

In a saucepan, add milk and butter to 1/2 package of sauce mix and bring to a boil. Lower heat to medium-low and cook for 3-4 more min.

Add pollock and spread over pizza crust.

Add onion, sweet pepper, broccoli, mushrooms and dill.

Cover with cheese and bake 15 min or until cheese melts.

To turn cheese golden-brown, put the oven to broil for few seconds.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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