Life Changing Crispy Fried Pizzas Recipes

PAN-FRIED PIZZAS

Steps:

• Make the balsamic glaze: In a small saucepan, bring the balsamic vinegar to a boil, then reduce the heat to maintain a simmer. Cook until reduced by two-thirds and syrupy, 8 to 10 minutes. Set aside to let cool.
• Shape the crust: On a flat, lightly-floured surface, divide the dough into quarters. Roll each into a loose ball. Cover with a kitchen towel and allow the dough to rest for 10 to 15 minutes. Working with one ball at a time, roll and gently stretch into an 8-inch round about 1/8-inch thick. (Note: You can also use a rolling pin, if easier.) Set aside, covering with the towel or plastic wrap.
• Cook the crusts: Heat 4 tablespoons oil in a 10-inch skillet over medium-high heat until hot. Reduce the heat to medium-low and add the sprigs of thyme. Let cook until crispy, 2 to 3 minutes. Transfer the thyme sprigs to a paper towel-lined plate. Set aside to cool, then pick the leaves off the stems. Reserve the leaves.
• Increase the heat to medium. Working with one round of dough at a time, gently place the dough into the hot oil so that it lies flat in the skillet. Cook until the underside is browned and the edges are crispy, 3 to 4 minutes. Use a pair of kitchen tongs or a heatproof spatula to flip the dough to the other side, taking care, as the oil is hot and can splatter. Cook until the crust looks crispy, another 3 to 4 minutes. Transfer the crust to a sheet pan fitted with a wire rack. Repeat with the remaining dough, adding and heating more oil in the skillet as needed between batches.
• Prepare the tomatoes: In a medium bowl, toss the tomatoes with some salt and pepper and set aside.
• Make the ricotta mixture: In a medium bowl, combine the ricotta, Parmesan, garlic, fried thyme leaves and salt and pepper to taste. Adjust the seasonings.
• Assemble the pizzas: Transfer the crusts to a cutting board. Use the back of a kitchen spoon to spread the ricotta mixture evenly among the 4 pizzas. Drizzle with oil. Sprinkle the basil and Pizzeria Salt over the ricotta. Drizzle with the balsamic glaze. Top with the tomatoes.
• Cut each pizza into slices with a pizza cutter or saw into pieces gently with a serrated knife. Serve immediately with another drizzle of balsamic and a generous sprinkle of Parmesan and Pizzeria Salt.
• In a medium bowl, combine the Parmesan, garlic powder, oregano and red pepper flakes.

CRISPY DEEP-FRIED PIZZA

Steps:

• Preheat the oil to 365 degrees F. A deep-fryer is best, but if using a stove top method, fill a cast iron Dutch oven or heavy chicken fryer with oil about 4 inches deep.
• Roll dough out and cut it in half. Stir the oregano and basil into the pizza sauce. Slice the pepperoni. Spread half of the pizza sauce on half of each side, of the dough, add the cheese and pepperoni, distributing evenly. Apply a thin line of the water to the edge of the dough and fold each over onto itself and press to seal.
• Check the oil temperature and carefully add the pizza pockets. Cook for 2 minutes, turn over and cook for 1 minute more. Remove to a paper towel lined plate. Transfer the pizza to serving plates and garnish with remaining pizza sauce, Parmesan and fresh basil leaves.
• Combine all the dry ingredients in bowl of food processor or stand mixer. Or if by hand, combine in a medium bowl. Add the warm water to small glass bowl. Sprinkle the yeast over and let it sit for 10 to 15 minutes. Add oil and yeast mixture to dry ingredients and depending on method using, combine until a dough ball forms. For food processor, pulse on dough setting until dough is smooth and elastic. For stand mixer, slow speed until dough is smooth and elastic. For hand method, knead on lightly floured surface until smooth and elastic. Form the dough into a ball. Lightly oil a large bowl, add the dough ball to it, cover tightly with plastic wrap or a well-floured tea towel, and set in a warm place or a 100 degree F oven until doubled, about 1 hour.
• Punch down, and let rest for 5 minutes. Divide the dough in half for 2 large pizzas or into 4 equal pieces for calzones or small individual pizzas. Roll the dough into 1/4-inch thick rounds. Cooks Note: Can be made ahead and also freezes well.