PAN-FRIED PIZZA
Provided by Mark Bittman
Categories dinner, weekday, pizza and calzones, main course
Time 2h
Yield At least 4 servings
Number Of Ingredients 8
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
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.
OVEN "FRIED" PIZZA
Provided by Alex Guarnaschelli
Categories main-dish
Time 2h40m
Yield Four 6-inch pizzas or two 12-inch pizzas
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F.
- In a cast iron skillet large enough to hold 1 of the pizza rounds, heat about 2 tablespoons of the olive oil. When the oil begins to smoke lightly, turn heat off and add 1 of the pizza rounds. Use a spatula to press gently on the top of the round to keep it relatively flat as it cooks. When you see it is slightly brown on the underside, season the top lightly with salt and pepper and flip the round on its second side. Season it with salt and pepper and top with the onion sausage-onion mixture and place the skillet in the center of the oven until the pizza has finished cooking, 5 to 8 minutes. Repeat with remaining dough and topping.
- In a large bowl, combine the yeast and warm water. Stir to dissolve the yeast and allow the mixture to rest for 5 minutes.
- Using a sieve or strainer, "sift" about half of the flour over the yeast mixture and blend until smooth with your hands. Add the salt, pepper and honey and mix to blend. Sift in the remaining flour and mix to blend.
- Lightly flour a cutting board or flat surface. Turn the pizza dough onto the floured area and knead for 3 to 5 minutes. The flour should feel smooth and the ingredients fully integrated. Place the dough inside a lightly oiled large bowl. Cover with plastic wrap and let rest in a warm place, about 1 1/2 hours or until doubled in volume.
- Press gently on the dough and turn it onto a floured surface. Divide the dough into 4 equal parts, rolling each quarter into a loose ball. Cover with a clean kitchen towel and allow the dough to rest for an additional 15 minutes. Flatten each ball, 1at a time, and roll into a 6-inch round. Place each round in a single layer on a lightly greased baking sheet.
- In a medium skillet over high heat, heat the olive oil and cook the sausage, breaking it into small pieces as it cooks, until golden brown and crispy.
- Using a slotted spoon, remove the sausage from the pan onto a paper-towel lined plate. Drop the onions into the pan and cook over medium heat until caramelized, 3 to 5 minutes. Stir in the honey.
- Add the caramelized onions to the pizza fried pizza dough and top with mozzarella, sausage, basil, and a drizzle of good extra-virgin olive oil.
FRYING PAN PIZZA
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
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
PIZZA 6: PAN-FRIED HAWAIIAN PIZZA
Provided by Jenny Rosenstrach
Categories Fruit Broil Fry Kid-Friendly Back to School Dinner Tropical Fruit Pineapple Meat Ham Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes 2 pizzas
Number Of Ingredients 7
Steps:
- Preheat the broiler.
- Add a little oil to a medium cast-iron pan and fry the ham over medium-low heat until it's a little brown and crispy, about 3 minutes. Set aside.
- Roll each pizza dough half into circles the size of your cast-iron pan. The dough will probably be slightly thicker than what you're used to.
- Heat the pan to medium and add about 1 tablespoon of olive oil. Add 1 piece of the rolled-out dough. Cook for 2 to 3 minutes, until the dough is bubbly on top and browned underneath. Flip, add half of the sauce, half of the mozzarella, half of the ham, and half of the pineapple. Cook another 2 minutes, until the bottom is cooked, then slip under the broiler for 2 to 3 minutes, until the cheese looks bubbly and the pineapple is slightly caramelized. Top with basil. Remove the pizza from the pan, and repeat with the other piece of dough.
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Ratings 104Calories 748 per servingCategory Pizza, Quick Dinners
- Combine flour, salt, yeast, water, and oil in a large bowl. Mix with hands or a wooden spoon until no dry flour remains. (The bowl should be at least 4 to 6 times the volume of the dough to account for rising.)
- Cover bowl tightly with plastic wrap, making sure that the edges are well sealed, then let rest at cool room temperature (no warmer than 75°F) for at least 8 hours and up to 24.
- Sprinkle top of dough lightly with flour, then transfer it to a well-floured work surface. Divide dough into 2 pieces and form each into a ball by holding it with well-floured hands and tucking the dough underneath itself, rotating it until it forms a tight ball.
- Pour 1 to 2 tablespoons oil in the bottom of two 10-inch cast iron skillets or round cake pans (see note). Place 1 ball of dough in each pan and turn to coat evenly with oil.
- After 2 hours, dough should be mostly filling the pan up to the edges. Use your fingertips to press it around until it fills in every corner, popping any large bubbles that appear.
- Top each round of dough with 3/4 cup sauce, spreading sauce to the very edge with the back of a spoon. Sprinkle evenly with mozzarella cheese, all the way to the edges.
- Transfer pan to oven and bake until top is golden brown and bubbly and bottom is golden brown and crisp when you lift it with a thin spatula, 12 to 15 minutes.
CRISPY CHEESY PAN PIZZA RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.8/5 Calories 380 per servingTotal Time 16 hrs 25 mins
- Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. , Place the flour, salt, yeast, water, and 1 tablespoon (13g) of the olive oil in the bowl of a stand mixer or other medium-large mixing bowl.
- Stir everything together to make a shaggy, sticky mass of dough with no dry patches of flour. This should take 30 to 45 seconds in a mixer using the beater paddle; or about 1 minute by hand, using a spoon or spatula. Scrape down the sides of the bowl to gather the dough into a rough ball; cover the bowl.
- After 5 minutes, uncover the bowl and reach a bowl scraper or your wet hand down between the side of the bowl and the dough, as though you were going to lift the dough out. Instead of lifting, stretch the bottom of the dough up and over its top. Repeat three more times, turning the bowl 90° each time. This process of four stretches, which takes the place of kneading, is called a fold.
- Re-cover the bowl, and after 5 minutes do another fold. Wait 5 minutes and repeat; then another 5 minutes, and do a fourth and final fold. Cover the bowl and let the dough rest, undisturbed, for 40 minutes. Then refrigerate it for a minimum of 12 hours, or up to 72 hours. It'll rise slowly as it chills, developing flavor; this long rise will also add flexibility to your schedule. , About 3 hours before you want to serve your pizza, prepare your pan. Pour 1 1/2 tablespoons (18g) olive oil into a well-seasoned cast iron skillet that’s 10” to 11” diameter across the top, and about 9” across the bottom. Heavy, dark cast iron will give you a superb crust; but if you don’t have it, use another oven-safe heavy-bottomed skillet of similar size, or a 10” round cake pan or 9” square pan. Tilt the pan to spread the oil across the bottom, and use your fingers or a paper towel to spread some oil up the edges, as well. , Transfer the dough to the pan and turn it once to coat both sides with the oil.
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