Friday Night Pizza Recipes

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.

FRIDAY PIZZA

Steps:

• Preheat oven with a pizza stone to 350 degrees F.
• Roll out a piece of dough flat and thin, and large enough to cover handle of peel and complete the half circle of the peel. Brush parts of dough that will cover the handle with beaten egg. Once the dough is firm, cut the dough to complete the circle. Let dough rest for 1 hour.
• Combine remaining ingredients in a bowl. Mix well by hand. Put mixture on top of pizza. Bake pizza on pizza stone until cooked through, about 15 minutes.

DAD'S FRIDAY NIGHT PIZZA

Steps:

• Combine flour, sugar, and yeast in a large bowl. Add warm water and olive oil; stir with a wooden spoon to combine well.
• Cover with a clean dishtowel and/or set in a warm place to let rise about 20 minutes.
• When risen, transfer the dough to a floured surface. Flour your hands and the dough before kneading a couple of times.
• With a pizza cutter, divide the dough into three pieces; set two pieces aside.
• Knead one pie again before shaping into a small, flat circle. Roll the dough out with a rolling pin, being careful to retain a circle shape (if the dough starts sticking, try flouring the rolling pin as well).
• Carefully place the dough in a 12-inch pizza pan, trimming with a pizza cutter if needed.
• Repeat steps 5-6 for the other two pieces of dough.
• Combine the sauce ingredients in a small bowl. Spread evenly on each pizza with the back of a spoon.
• Sprinkle the shredded cheese on each pizza, along with any desired toppings.
• Bake each pizza at 425 degrees F until the cheese starts to brown on the edges.
• Let cool a bit before slicing and serving.
• Try using any leftover ingredients to make a miniature pizza.

FRIDAY NIGHT PIZZA

Steps:

• Dissolve yeast and sugar in water; add oil. Add flour until dough is not too sticky to handle.
• Knead dough until smooth; divide into three equal parts. Roll out each part to size and shape of your pizza. Place on greased pan.
• Add your choice of toppings. Bake at 500 for 10-12 minute.

FRIDAY NIGHT VEGGIE PIZZA

Steps:

• Preheat oven to 400°F.
• Spread sheet pan with pizza dough.
• Prebake for 8 minutes.
• Take crust out, and let cool a little.
• Cover with sauce. Spread half of the cheese evenly over the sauce and add vegetables. Sprinkle on remaining cheese and bake for 8 to 10 minutes, or until cheese melts.