LIFE-CHANGING CRISPY FRIED PIZZAS
Crispy fried pizzas that are light, airy, and the perfect combination of crispy/chewy. It is the ABSOLUTE BEST way to make amazing, restaurant-level pizza at home!
Provided by Lindsay
Categories Dinner
Time 1h20m
Number Of Ingredients 8
Steps:
- Make the pizza dough according to package directions. Let the dough rise (for DeLallo pizza dough, the rise time is 45 minutes).
- Divide the pizza dough into 6 sections. Roll each into a ball and flatten into a pizza shape (mine were about 6-8 inches in diameter and about 1/2 inch thick around the outside).
- Heat a large cast iron skillet with oil (about 1 inch deep). Turn the heat to medium/low. Test the oil by dropping a speck of water in it - when it sizzles or bubbles, then the oil is ready.
- Working one at a time, gently place the pizzas into the oil and fry for 30 seconds to 1 minute until light golden brown. Flip with tongs and repeat on the other side. Transfer to a paper towel lined pan to cool.
- Preheat the oven to 450 degrees. Spread each pizza with sauce, cheese, and any other toppings you want. Bake for 5-10 minutes or until the cheese is melted. Top with fresh basil, pesto, or anything else you want and serve warm. And then enjoy those puffy, crispy, personal-pan-sized bites of pizza crust! YUMMMMM.
Nutrition Facts : Calories 305 calories, Sugar 3.6 g, Sodium 738.5 mg, Fat 13 g, SaturatedFat 3 g, TransFat 0 g, Carbohydrate 26.1 g, Fiber 1.9 g, Protein 21 g, Cholesterol 16.4 mg
PIZZA FRITTA - ITALIAN FRIED PIZZA
This Italian pizza fritta recipe is ready in 10 minutes, thanks to its super fast, crispy fried pizza dough! No baking required, simply layer your epic fried pizza with our quick pizza sauce, melty mozzarella and fresh basil for a quick snack or easy dinner.
Provided by Wandercooks
Time 10m
Number Of Ingredients 8
Steps:
- Heat up the passata in a small saucepan along with the garlic and olive oil. Simmer for a few minutes for the flavours to infuse, then switch off the heat. Note: Skip this step if you want to use plain passata.
- Sprinkle flour over a clean work surface and your fingers, then portion out pizza dough into pieces roughly the size of your fist. Flatten and stretch the dough out into rough circles around 1 cm / 0.4 inch thick and 10-15 cm / 4-6 inch wide.
- Pour vegetable oil into a small frying pan until it's just covering the bottom of the pan by about 0.5 cm / 0.2 inch. Heat through. Test with a wooden chopstick or toothpick and when bubbles form on the tip, it's ready to start frying.
- Stretch each piece of dough out again just before cooking so it cooks evenly. Fry each piece separately for 1 minute per side until golden brown and puffy. Drain on paper towel.
- Top fried dough with quick pizza sauce or passata, mozzarella / bocconcini and fresh basil leaves or your chosen pizza toppings. Garnish with freshly grated parmesan.
Nutrition Facts : Calories 342 kcal, Carbohydrate 26 g, Protein 6 g, Fat 25 g, SaturatedFat 3 g, Cholesterol 4 mg, Sodium 353 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
FRIDAY NIGHT FRIED PIZZA
Steps:
- Preheat the oven to 500 degrees F. Fit a rimmed baking sheet with a wire rack.
- Add 4 inches vegetable oil to a large Dutch oven. Bring the oil to 375 degrees F.
- On a lightly floured surface, shape the pizza dough into a 10- to 12-inch round (depending on the shape of your Dutch oven). Carefully drop the dough into the oil. (Always drop away from you!) Cook until the top is bubbly and the bottom is slightly golden, 2 to 3 minutes, then flip and cook another 1 to 2 minutes. Remove to the prepared rack.
- Carefully press the dough down a bit for more surface area, and then top the fried pizza with the Mascarpone Bechamel, spreading it all around and leaving a thin border.
- Drizzle the zucchini ribbons with the olive oil in a medium bowl and season with salt and pepper. Top the pizza with half of the shaved zucchini and the torn buffalo mozzarella. Bake until the cheese is melted, 5 to 7 minutes. Remove to a cutting board.
- Meanwhile, toss the remaining zucchini ribbons with the lemon juice and torn basil. Top the warm pizza with the zucchini salad. Slice and eat up!
- Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the milk until smooth. Add the thyme sprigs and garlic and continue to simmer until the mixture thickens, 4 to 5 minutes. Season with salt. Remove the thyme sprigs and garlic. Whisk in the mascarpone. Set aside.
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