Frying Pan Pizza Recipes

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PAN-FRIED PIZZA



Pan-Fried Pizza image

Provided by Mark Bittman

Categories     dinner, weekday, pizza and calzones, main course

Time 2h

Yield At least 4 servings

Number Of Ingredients 8

2 cups all-purpose or bread flour, more as needed
3/4 teaspoon instant yeast
1 teaspoon coarse salt
3 tablespoons extra virgin olive oil, more for cooking
About 2 cups any light, fresh tomato sauce, warmed
Sliced mozzarella to taste
Salt and black pepper
Prosciutto slices and basil leaves for topping (optional)

Steps:

  • Combine flour, yeast and salt in a food processor. Turn machine on and add 1/2 cup water and 2 tablespoons oil through feed tube. Process for about 30 seconds, adding more water, a tablespoon or so at a time, until mixture forms a ball and is slightly sticky to the touch. (If mixture becomes too sticky, add flour a tablespoon at a time.)
  • Put one tablespoon olive oil in a bowl and turn dough ball in it. Cover bowl with plastic wrap and let rise until dough doubles in size, 1 to 2 hours. When dough is ready, re-form into a ball and divide it into 4 pieces; roll each piece into a ball. Place each piece on a lightly floured surface, sprinkle with a little flour, and cover with plastic wrap or a towel. Let rest until each puffs slightly, about 20 minutes.
  • When ready to cook, press one ball into about a 10-inch round. Use a little flour, if needed, to prevent sticking and a rolling pin, if desired. Film a 10-inch skillet with olive oil and turn heat to medium. When oil shimmers, put dough in pan and adjust heat so it browns evenly without burning. (If dough puffs up unevenly in spots, push bubbles down.)
  • Turn dough, then top browned side with tomato sauce, cheese, a bit of salt and pepper, and, if you like, prosciutto and/or basil leaves. If top is now heavily laden, cover pan and continue cooking, or run it under broiler, just until toppings become hot. With only a couple of toppings, just cook until bottom browns. Repeat with remaining dough; serve hot, warm or at room temperature.

FRY PAN PIZZA



Fry Pan Pizza image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 7

23 ounces pizza dough
Olive oil, for brushing
Italian seasoning, for sprinkling (recommended: Connie's Pizza Secret Sprinkle)
I small can pizza sauce (recommended: Connie's Pizza Sauce)
1 pound Italian sausage, sliced into rounds
1 (1-pound) package prepared spinach and artichoke dip
14 ounces grated mozzarella

Steps:

  • Preheat oven to 425 degrees F.
  • Roll dough into a 14-inch round. Brush a 14-inch skillet with olive oil and sprinkle with Italian seasoning. Lay dough out in pan. Spread with sauce. In a bowl, mix the sausage and dip until sausage is coated. Spread mixture evenly over pizza. Top with mozzarella. Bake until cooked through, about 30 minutes. Serve.

PAN PIZZA



Pan Pizza image

The pizza authority Anthony Falco, once czar of the oven at Roberta's in Brooklyn and now (literally!) an international pizza consultant, grew up in Austin, Tex., eating his great-grandmother's Sicilian grandma pies, which he liked a great deal, and personal pan pizzas from Pizza Hut, which he loved unreservedly. This recipe, he told me in 2018, pays homage to that buttery, high-lofted pie, with a crisp bottom crust, a slightly sweet sauce and an enormous amount of cheese. Slices of pepperoni make a beautiful topping, cupping in the heat of the oven and drizzling crimson oil across the edges of the pie. The dough takes a long time to proof and the recipe delivers a lot of it, so making the recipe is a great excuse for planning a pizza party. Cast-iron pans are best for the baking, but square or rectangular baking pans with high sides will do nicely in a pinch.

Provided by Sam Sifton

Categories     pizza and calzones, main course

Time 21h30m

Yield 6 to 8 servings

Number Of Ingredients 18

1000 grams unbleached all-purpose flour, approximately 8 cups
30 grams kosher salt, approximately 1 1/2 tablespoons
700 grams lukewarm water, approximately 2 3/4 cups
60 grams unsalted butter, preferably high-fat European-style, approximately 1/4 cup, melted
40 grams olive oil, approximately 3 tablespoons, plus more to grease pans
5 grams active dry yeast, approximately 1 3/4 teaspoons
2 tablespoons olive oil
1 clove garlic, peeled and minced
2 tablespoons tomato paste
Pinch of chile flakes, to taste
1 28-ounce can chopped or crushed tomatoes
2 tablespoons honey, or to taste
1 teaspoon kosher salt, or to taste
Olive oil
Part-skim mozzarella, roughly grated, 525 grams or 4 1/2 cups: 175 grams or 1 1/2 cups per pie
Fresh mozzarella, cut into cubes, 300 grams or 3 cups: 100 grams or 1 cup per pie
Sliced pepperoni, to taste
3 pinches fresh oregano, or 3 teaspoons dried: 1 pinch or teaspoon per pie

Steps:

  • Make the dough a day or two before you want to bake; the recipe makes enough for three pies. Combine the flour and salt in your largest mixing bowl. In another mixing bowl, combine the water, butter, olive oil and yeast. Mix well.
  • Use a rubber spatula to create a well in the center on the flour mixture, and add to it the liquid from the other bowl, stirring with the spatula and scraping down the sides of the bowl to bring everything together. Mix it all together until it is a large, shaggy ball of wet dough, cover with plastic wrap and allow to sit for 30 minutes.
  • Uncover the dough and, with floured hands, knead it until it is uniformly smooth and sticky, approximately 3 to 5 minutes. Move the dough ball into a clean mixing bowl, cover with plastic wrap and allow to rise for 3 to 5 hours at room temperature, then refrigerate, at least 6 hours and up to 24.
  • The morning you want to make the pizzas, remove the dough from the refrigerator, divide into 3 chunks of equal size (about 600 grams each) and shape them into oblong balls. Use olive oil to grease three 10-inch cast-iron skillets, 8-inch-by-10-inch baking pans with high sides, 7-inch-by-11-inch glass baking dishes or some combination thereof, and place the balls into them. Cover with plastic wrap, and let rise at room temperature, 3 to 5 hours.
  • Make the sauce. Place a saucepan over medium-low heat, and add to it 2 tablespoons olive oil. When the oil is shimmering, add the minced garlic and cook, stirring, until it is golden and aromatic, approximately 2 to 3 minutes.
  • Add the tomato paste and a pinch of chile flakes, and raise the heat to medium. Cook, stirring often, until the mixture is glossy and just beginning to caramelize.
  • Add the tomatoes, bring to a boil, then lower heat and allow to simmer for 30 minutes, stirring occasionally.
  • Take sauce off the heat, and stir in the honey and salt, to taste, then blend in an immersion blender or allow to cool and use a regular blender. (The sauce can be made ahead of time and stored in the refrigerator or freezer. It makes enough for 6 or so pies.)
  • After 3 hours or so the dough will have almost doubled in size. Stretch the dough very gently to the sides of the pans, dimpling it softly with your fingers. The dough can then be left to rest for another 2 to 8 hours, covered with wrap.
  • Make the pizzas. Heat oven to 450. Gently pull the dough to the edges of the pans if it hasn't risen to the edges already. Use a spoon or ladle to put 4 to 5 tablespoons of sauce onto the dough, gently covering it entirely. Sprinkle the low-moisture mozzarella onto the pies, then dot them with the fresh mozzarella and the pepperoni to taste. Sprinkle with the oregano and lash with a little olive oil.
  • Place the pizzas onto the middle rack of the oven on a large baking sheet or sheets to capture spills, then cook for 15 minutes or so. Use an offset spatula to lift the pizza and check the bottoms. The pizza is done when the crust is golden and the cheese is melted and starting to brown on top, approximately 20 to 25 minutes.

FRYING PAN PIZZA WITH AUBERGINE, RICOTTA & MINT



Frying pan pizza with aubergine, ricotta & mint image

This recipe ensures a crispy-bottomed pizza without ever turning on the oven. It's easy, veggie and 2 of your 5-a-day

Provided by Cassie Best

Categories     Dinner, Main course

Time 1h

Number Of Ingredients 12

200g strong white bread flour , plus a little for dusting
½ tsp fast-action dried yeast
¼ tsp golden caster sugar
a little oil , for greasing
4 tbsp olive oil , plus a little extra
1 garlic clove , thinly sliced
200g passata
pinch of golden caster sugar (optional)
1 small aubergine , sliced into discs
100g ricotta
small handful mint , roughly chopped
extra virgin olive oil , for drizzling

Steps:

  • Weigh the ingredients for the dough into a large bowl and add 1/2 tsp salt and 125ml warm water. Mix to form a soft dough, then tip onto your work surface and knead for 5 mins or until the dough feels stretchy. Clean and grease the bowl and return the dough. Cover with cling film and leave somewhere warm to rise for 1 hr, or until the dough has doubled in size.
  • Meanwhile, make the sauce. Heat 1 tbsp olive oil in a pan and add the garlic. Sizzle gently for 30 secs, making sure the garlic doesn't brown, then add the passata. Season well and bubble for 8-10 mins until you have a rich sauce - add a pinch of sugar if it tastes a little too tart. Set aside.
  • When the dough has risen, knock out the air and roll it into a pizza base the same size as a large frying pan. Oil the surface of the dough, cover with cling film , then leave on the work surface for 15 mins to puff up a little. Meanwhile, heat 2 tbsp oil in the frying pan and add the aubergines in a single layer (you may have to cook in batches). Season well and cook for 4-5 mins on each side until really tender and golden. Transfer to a dish and cover with foil to keep warm.
  • Heat the remaining 1 tbsp of oil in the pan and carefully lift the dough into it. You may have to reshape it a little to fit. Cook over a low-medium heat until the underside is golden brown and the edges of the dough are starting to look dry and set - this should take about 6 mins, but it's best to go by eye. Flip over, drizzle a little more oil around the edge of the pan so it trickles underneath the pizza base, and cook for another 5-6 mins until golden and cooked through. Reheat the sauce if you need to and spread it over the base. Top with the warm aubergines and dot with spoonfuls of ricotta. Scatter with mint and drizzle with a little extra virgin olive oil just before serving.

Nutrition Facts : Calories 721 calories, Fat 31 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 85 grams carbohydrates, Sugar 10 grams sugar, Fiber 9 grams fiber, Protein 20 grams protein, Sodium 1.4 milligram of sodium

NO-OVEN PIZZA



No-oven pizza image

This superhealthy pizza, from Amanda Gould, is cooked in a frying pan making it the perfect food for camping

Provided by Good Food team

Categories     Dinner, Main course

Time 40m

Yield Serves 4

Number Of Ingredients 9

225g self-raising flour
3 tbsp olive oil , plus extra for frying
1 tsp olive oil
1 onion , sliced
3 garlic cloves , crushed
250g pack cherry tomatoes , halved
4 tbsp passata
handful fresh basil leaves , chopped
50g cheddar , grated

Steps:

  • Heat the oil in a frying pan, then add the onion and garlic and cook for 5 mins. Tip in tomatoes and passata, and simmer for 5-10 mins or until the tomatoes are soft. Remove from the heat, stir in the basil, season, then allow to cool.
  • Put the flour into a bowl. Make a well in the centre, add the olive oil then add 6-7 tbsp warm water or enough to make a soft dough. Tip the dough onto a lightly floured surface and roll out to fit a 22cm frying pan or make 2 small ones. Heat a glug of olive oil in the frying pan, then press the dough into the pan and cook over a medium heat for 8-10 mins or until the base is golden.
  • Heat grill to hot. Spread the pizza base with the tomato sauce, scatter on the cheese and grill until it has melted and the base is golden at the edges. Serve immediately.

Nutrition Facts : Calories 381 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 0.33 milligram of sodium

FRYING PAN PIZZA



Frying pan pizza image

Not good for you? Think again, this easy to make pizza is low fat and full of calcium

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Snack, Supper

Time 45m

Number Of Ingredients 7

1 yellow pepper , deseeded and cut into chunks
1 courgette , thickly sliced
1 red onion , cut into wedges
225g self-raising flour
2 tbsp olive oil , plus 1 tsp
5 tbsp fresh tomato pasta sauce
50g cheddar , grated

Steps:

  • Heat oven to 220C/fan 200C/gas 7. Place the pepper, courgette and red onion on a large non-stick baking tray and drizzle with 1 tsp olive oil. Season well and toss to combine. Roast in the oven for 20 mins until soft and beginning to brown. Set aside.
  • Heat the grill to medium. Season the flour well and, in a large bowl, mix with the remaining oil and 4-5 tbsp water to form a soft dough. Knead briefly, then roll out on a floured surface to a rough 20cm circle. Transfer the dough to a large ovenproof, non-stick frying pan and fry over a medium heat for 5 mins, until the underside begins to brown. Turn over and cook for a further 5 mins. Spread the tomato sauce over the base, scatter with the roasted veg, then sprinkle with cheddar. Grill the pizza for 3-4 mins until cheese has melted. Serve immediately, sliced into wedges, with a large green salad.

Nutrition Facts : Calories 331 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.89 milligram of sodium

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