PAN-FRIED PIZZAS
I love how simple this recipe is to put together, just roll out the dough, pan-sear until crispy and top. No oven needed. It's the kind of appetizer or snack that just leaves people wanting more. Want to save some time? Buy store-bought pizza rounds and just cook and top! Feel free to add other herbs, like some fresh oregano, or sun-dried or oven-roasted tomatoes instead of fresh ones. This is a recipe that can take some variety.
Provided by Alex Guarnaschelli
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 16
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.
PAN-FRIED HAWAIIAN PIZZA
Provided by Jenny Rosenstrach
Time 20m
Yield Makes 2 pizzas
Number Of Ingredients 7
Steps:
- Preheat the broiler.
- Add a little oil to a medium cast-iron pan and fry the ham over medium-low heat until it's a little brown and crispy, about 3 minutes. Set aside.
- Roll each pizza dough half into circles the size of your cast-iron pan. The dough will probably be slightly thicker than what you're used to.
- Heat the pan to medium and add about 1 tablespoon of olive oil. Add 1 piece of the rolled-out dough. Cook for 2 to 3 minutes, until the dough is bubbly on top and browned underneath. Flip, add half of the sauce, half of the mozzarella, half of the ham, and half of the pineapple. Cook another 2 minutes, until the bottom is cooked, then slip under the broiler for 2 to 3 minutes, until the cheese looks bubbly and the pineapple is slightly caramelized. Top with basil. Remove the pizza from the pan, and repeat with the other piece of dough.
HAWAIIAN-STYLE SHEET-PAN PIZZA
Pineapple can be a divisive pizza topping - people either love it or hate it. I'm a big fan of all things sweet and salty, so Hawaiian pizza is my go-to. I add a bit of red onion and green bell pepper for a pop of freshness.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield One 11-by-17-inch pizza
Number Of Ingredients 21
Steps:
- Make the dough and let rise, covered, on an 11-by-17-inch rimmed baking sheet coated with 3 tablespoons olive oil instead of in a bowl. At the end of the rising time, preheat the oven to 450˚ F (use the convection setting, if available) with a pizza stone, baking steel or inverted large baking sheet on a rack in the lower third of the oven.
- Gently stretch and press the dough to cover the pan as much as possible. Let stand 30 minutes, then gently press and stretch the dough again, if needed, to cover the pan.
- Top the dough with the pizza sauce, half of the mozzarella, the Canadian bacon, pineapple, bell pepper and red onion, then sprinkle with the remaining mozzarella.
- Place the baking sheet on the hot stone and bake the pizza until the crust is golden brown, 20 to 24 minutes. Let cool slightly, then remove to a cutting board. Top with red pepper flakes.
- Sprinkle the yeast over the hot water in a small bowl. Let stand until dissolved and slightly foamy, 5 to 10 minutes.
- Meanwhile, whisk the bread flour, all-purpose flour, sugar and salt in a large bowl and make a well in the center. Pour the yeast mixture into the well and add the olive oil. Stir with a wooden spoon until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface, dust the dough with flour and knead, dusting with more flour as needed, until very smooth and elastic but still slightly tacky, 3 to 5 minutes.
- Transfer the dough to an oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours. Divide the dough into two 1-pound balls. (If making sheet-pan pizza, let the dough rise, covered, on an 11-by-17-inch rimmed baking sheet coated with 3 tablespoons olive oil instead of in a bowl; do not divide into two balls.)
- If not using the dough right away, wrap in plastic and refrigerate for up to 2 days or freeze for up to 3 months. Bring to room temperature before using.
- Combine crushed tomatoes, garlic clove, olive oil, dried oregano and a pinch each of sugar, salt and pepper in a medium bowl; season with more salt and sugar if needed. Makes about 1 1/2 cups.
PIZZA 6: PAN-FRIED HAWAIIAN PIZZA
Provided by Jenny Rosenstrach
Categories Fruit Broil Fry Kid-Friendly Back to School Dinner Tropical Fruit Pineapple Meat Ham Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes 2 pizzas
Number Of Ingredients 7
Steps:
- Preheat the broiler.
- Add a little oil to a medium cast-iron pan and fry the ham over medium-low heat until it's a little brown and crispy, about 3 minutes. Set aside.
- Roll each pizza dough half into circles the size of your cast-iron pan. The dough will probably be slightly thicker than what you're used to.
- Heat the pan to medium and add about 1 tablespoon of olive oil. Add 1 piece of the rolled-out dough. Cook for 2 to 3 minutes, until the dough is bubbly on top and browned underneath. Flip, add half of the sauce, half of the mozzarella, half of the ham, and half of the pineapple. Cook another 2 minutes, until the bottom is cooked, then slip under the broiler for 2 to 3 minutes, until the cheese looks bubbly and the pineapple is slightly caramelized. Top with basil. Remove the pizza from the pan, and repeat with the other piece of dough.
PAN-FRIED PIZZA
Provided by Mark Bittman
Categories dinner, weekday, pizza and calzones, main course
Time 2h
Yield At least 4 servings
Number Of Ingredients 8
Steps:
- Combine flour, yeast and salt in a food processor. Turn machine on and add 1/2 cup water and 2 tablespoons oil through feed tube. Process for about 30 seconds, adding more water, a tablespoon or so at a time, until mixture forms a ball and is slightly sticky to the touch. (If mixture becomes too sticky, add flour a tablespoon at a time.)
- Put one tablespoon olive oil in a bowl and turn dough ball in it. Cover bowl with plastic wrap and let rise until dough doubles in size, 1 to 2 hours. When dough is ready, re-form into a ball and divide it into 4 pieces; roll each piece into a ball. Place each piece on a lightly floured surface, sprinkle with a little flour, and cover with plastic wrap or a towel. Let rest until each puffs slightly, about 20 minutes.
- When ready to cook, press one ball into about a 10-inch round. Use a little flour, if needed, to prevent sticking and a rolling pin, if desired. Film a 10-inch skillet with olive oil and turn heat to medium. When oil shimmers, put dough in pan and adjust heat so it browns evenly without burning. (If dough puffs up unevenly in spots, push bubbles down.)
- Turn dough, then top browned side with tomato sauce, cheese, a bit of salt and pepper, and, if you like, prosciutto and/or basil leaves. If top is now heavily laden, cover pan and continue cooking, or run it under broiler, just until toppings become hot. With only a couple of toppings, just cook until bottom browns. Repeat with remaining dough; serve hot, warm or at room temperature.
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