Pizza Fritta With Tomato Sauce Or Honey Recipes

PEPPERONI PIZZA WITH HOT HONEY

Steps:

• Make Sheet-Pan Pizza Dough. During the final rise, put a pizza stone or inverted baking sheet in the lower third of the oven and preheat to 500˚ for 1 hour.
• Meanwhile, make the tomato sauce: Put the tomatoes in a medium saucepan and break them up with your hands or a wooden spoon. Add the olive oil, garlic, oregano, hot honey, 1/2 teaspoon salt and a few grinds of pepper. Bring to a simmer, stirring often and crushing the tomatoes with a wooden spoon. Continue to simmer, crushing the tomatoes, until the sauce thickens slightly, about 5 minutes. Let cool.
• Sprinkle 2 tablespoons parmesan over the dough. Sprinkle the mozzarella on top, leaving a 1/2-inch border. Spoon the tomato sauce over the top. Top with the pepperoni and cherry peppers.
• Put the baking sheet directly on the hot stone and bake until the crust is browned around the edges and the pepperoni is crisp, 15 to 20 minutes. Sprinkle the remaining 2 tablespoons parmesan over the pizza. Let cool slightly.
• Loosen the edges of the pizza with an offset spatula, then loosen the bottom. Slide the pizza onto a cutting board; cut into squares. Drizzle with hot honey.

PIZZA FRITTA - ITALIAN FRIED PIZZA

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.

PIZZA FRITTATA

Steps:

• Preheat the broiler. Whisk the eggs and egg whites with 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Heat 1 tablespoon olive oil in a large ovenproof nonstick skillet over medium heat. Pour in the egg mixture and stir with a rubber spatula until curds begin to form, 2 to 3 minutes. Transfer the skillet to the broiler; broil until set but not browned, 30 seconds to 1 minute.
• Spread the marinara sauce over the eggs, leaving a 1/2-inch border. Top with the mozzarella, pepperoni and parmesan. Return to the broiler until the cheese is bubbling, 1 to 2 minutes. Set aside.
• Whisk the vinegar with the remaining 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Add the salad greens and bell pepper; toss. Sprinkle the frittata with basil and cut into wedges. Serve with the salad and bread.

PIZZA FRITTA (FRIED PIZZA DOUGH)

Steps:

• Heat oil in frying pan.
• Break off ~2" pieces of dough.
• Place in hot oil, cook until done (around 3-5 min and turning once).
• Place on paper towel and let drain (1 min).
• Sprinkle with granulated sugar.
• Cut open and place in a teaspoon of jelly (optional), or just eat them as is.
• --OR--.
• Do not add sugar/jelly - let cool and just cut open place sauce/cheese/meat/whatever inside then bake in oven for ~3-5min (until done). It's like having an extra good hot pocket LOL.

EASY PIZZA SAUCE II

Steps:

• In a medium bowl, combine tomato sauce, garlic, oregano and basil and mix all together. Spread mixture over pizza crust, if desired.