Pan-Fried Pizzas
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 318
- Total Fat
- 18
- Saturated Fat
- 6
- Carbohydrates
- 26
- Dietary Fiber
- 2
- Sugar
- 6
- Protein
- 11
- Cholesterol
- 24
- Sodium
- 384
- Total: 1 hr 30 min (includes resting time)
- Active: 1 hr 10 min
Ingredients
1 cup balsamic vinegar
All-purpose flour, for dusting
1/2 pound (8 ounces) prepared pizza dough, at room temperature
6 tablespoons extra-virgin olive oil, plus additional for drizzling
6 sprigs fresh thyme
1 pint grape or cherry tomatoes, halved
Kosher salt and freshly ground black pepper
1 cup whole-milk ricotta
1/2 cup grated Parmesan, plus additional for garnish
2 large cloves garlic, minced
1/2 cup tightly-packed fresh basil leaves, chiffonade
Pizzeria Salt, recipe follows
Pizzeria “Salt” That Has No Actual Salt:
2 tablespoons finely grated Parmesan
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 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.
Pizzeria “Salt” That Has No Actual Salt:
- In a medium bowl, combine the Parmesan, garlic powder, oregano and red pepper flakes.
Cook’s Note
I have such a childhood memory of sprinkling these spices all over my slices at the pizzeria on my block. I don’t mix large batches of this. I mix it fresh and sprinkle with wild abandon.