Pan-Fried Pizzas
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 307
- Total Fat
- 17
- Saturated Fat
- 5
- Carbohydrates
- 27
- Dietary Fiber
- 2
- Sugar
- 7
- Protein
- 10
- Cholesterol
- 23
- Sodium
- 384
- Total: 1 hr 30 min
- Active: 1 hr 10 min
Ingredients
For the Pizzas:
1 cup balsamic vinegar
All-purpose flour, for dusting
1/2 pound prepared pizza dough, at room temperature
6 tablespoons extra-virgin olive oil, plus more for drizzling
6 sprigs fresh thyme
1 pint grape or cherry tomatoes, halved
Kosher salt and freshly ground pepper
1 cup whole-milk ricotta cheese
1/2 cup grated Parmesan cheese, plus more for garnish
2 large cloves garlic, minced
1/2 cup tightly packed fresh basil leaves, cut into chiffonade
For the Pizzeria "Salt"
2 tablespoons finely grated Parmesan cheese
1 tablespoon garlic powder
1 tablespoon dried oregano
1/2 teaspoon red pepper flakes
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.”