Recipe courtesy of Alex Guarnaschelli
From:
Food Network Magazine
Pan-Fried Pizzas
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- Level: Easy
- Total: 1 hr 30 min
- Active: 1 hr 10 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 307
- Total Fat
- 17 g
- Saturated Fat
- 5 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 2 g
- Sugar
- 7 g
- Protein
- 10 g
- Cholesterol
- 23 mg
- Sodium
- 384 mg
“Homemade pizza doesn’t have to be pizzeria-perfect—it just has to be delicious! I love that these are a bit free-form. I usually organize all the toppings, then fry up the crusts and pass them around to friends. I’ll put a plate down, turn back around and it’s empty!”
- Level: Easy
- Total: 1 hr 30 min
- Active: 1 hr 10 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 307
- Total Fat
- 17 g
- Saturated Fat
- 5 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 2 g
- Sugar
- 7 g
- Protein
- 10 g
- Cholesterol
- 23 mg
- Sodium
- 384 mg
Ingredients
For the Pizzas:
For the Pizzeria "Salt"
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Directions
- 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 it is reduced by two-thirds and syrupy, 10 to 12 minutes. Let cool.
- Shape the crusts: On a flat, lightly floured surface, divide the dough into quarters. Roll each into a loose ball. Cover with a kitchen towel and let rest 10 to 15 minutes. Gently stretch or roll out each ball of dough into an 8-inch round, about 1/8 inch thick. Set aside, covering with the towel or plastic wrap.
- Cook the crusts: Heat 1/4 cup olive oil in a 10-inch skillet over medium-high heat. Reduce the heat to medium-low and add the thyme sprigs; cook until crispy, 2 minutes. Transfer the sprigs to a paper towel–lined plate; let cool. Pick off the leaves and reserve.
- Increase the heat to medium. Working with 1 dough round at a time, gently place the dough flat in the hot oil. Cook until the underside is browned and the edges are crispy, 2 to 3 minutes. Use tongs 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 2 to 3 minutes. Transfer the crust to a rack set on a sheet pan. Repeat with the remaining dough, adding and heating up to 2 more tablespoons olive oil in the skillet as needed between batches.
- In a medium bowl, toss the tomatoes with some salt and pepper; set aside. In a separate medium bowl, combine the ricotta, Parmesan, garlic, fried thyme leaves and salt and pepper to taste.
- Make the pizzeria “salt”: Combine the Parmesan, garlic powder, oregano and red pepper flakes in another bowl. (Note that this “salt” has no actual salt!)
- Assemble the pizzas: Transfer the 4 crusts to a board. Use the back of a spoon to spread the ricotta mixture evenly on top. Drizzle with olive oil; sprinkle with the basil and some pizzeria “salt.” Drizzle with the balsamic glaze. Top with the tomatoes.
- Slice each pizza with a pizza cutter or serrated knife. Serve immediately with another drizzle of balsamic and a generous sprinkle of parmesan and pizzeria “salt.”
