I didn't think this was possible!!! My two favorite things to eat are combined into one dish: fried food and pizza!! Yes, fried pizza!
When I saw this article in the New York Times, I was so excited!! I have been really busy at work so don't have the time to spend Wednesday happily reading the Dining section. A recipe or article has to be really good for it to stand out for me at this point. This recipe did!
I CAN'T WAIT TO TRY IT!!!!
I have some pizza dough already made in the freezer. I think this weekend will be the one! Mmmm, fried pizza dough, fresh mozzarella, proscuitto, tomatoes... OH MY!
Watch the video (that accompanies the article) of Mark Bittman making the recipes to get your creative pizza juices flowing.
I have a love/hate relationship with Bittman. I would really really love to hate him, but I don't. I find his demeanor annoying, and how he claims that THIS IS THE BEST recipe he has ever come across for XYZ. Like no one else has the best recipe; Mark Bittman has the best recipe. Gimme a break! But... his recipes are good. Need I remind you of the No-Knead Bread craze last November. I think this fried pizza thing will be talked about a lot. I'll venture a guess that fried food and pizza are not only my favorite food groups.
Time: About 2 hours
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).
1. 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.)
2. 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.
3. 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.)
4. 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.
Yield: At least 4 servings.