13/05/2020
HOW TO MAKE FRIED PIZZA RECIPE
INGREDIENTS
- fresh, very ripe plum tomatoes
- extra virgin olive oil
- 2 garlic cloves, peeled and thinly sliced
- salt and freshly ground black pepper
- 2 x 250g mozzarellas, sliced
- fresh basil, leaves picked
- Beef or chicken, shredded
For the pizza dough:
- 4 tsp dried yeast
- 125ml warm water
- 150g flour
- 250ml warm water
- 2 tbsp milk (optional)
- 4 tbsp extra virgin olive oil
- 1 tsp salt
DIRECTIONS
1. Mix together dried yeast, 125ml warm water and flour in a large warm bowl. Leave in a warm place to form a sponge (i.e. a thickish airy mixture); this will take at least 30 minutes. It is important to cover the bowl while the yeasts start to work and to make sure there are no cold draughts.
2. Add the remaining dough ingredients to the bowl and mix together. Place on a floured board and knead with your hands, using quick, light motions. Add more flour to the board to stop the dough sticking.
3.Knead for 10–15 minutes to make it elastic and silky. This soft dough will make a light crispy pizza. Brush the sides of a large bowl with olive oil. Put in the dough, drizzle a little oil over the surface to prevent a crust forming, then cover with a cloth and put back in a warm place. When the dough has risen to double its size – this will take up to 2 hours – remove from the bowl on to a floured surface. Knock it back and knead three or four times, then return it to the oiled bowl. Cover the bowl and let rise for a further 40 minutes.
Divide the dough into 8 pieces.
4. Choose a small frying pan with a well-fitting lid; about 25–28cm diameter is perfect for individual little pizzas. Peel the tomatoes and roughly chop them. Heat 1 tablespoon of olive oil in a small saucepan. Add the garlic and let it colour, then add the tomatoes. Stir to break up the tomatoes, and
season, add the beef and Cook over a medium heat until reduced to a sauce. If the tomatoes are really soft and ripe you will have a sauce in 5 or 6 minutes. Slice the mozzarella into 0.5cm thick slices.
5. On a flour-dusted surface, using a flour-dusted rolling pin, roll out the dough balls as thin as you can to the size of your chosen frying pan. Heat the frying pan over a moderate heat, add 2 tablespoons of olive oil and, when the oil is hot, slip in the dough. Let it briefly colour and crisp on the underside, then turn it over. Remove from the heat and spoon over a thin spreading of tomato sauce.
6. Tear over 2 or 3 slices of mozzarella, and add 3 or 4 basil leaves . Scatter with salt and black pepper, and drizzle with olive oil. Put back on the heat. Cover the pan with the lid and cook for 1–2 minutes, or until the mozzarella has just melted. The skill is in keeping enough heat when the lid is on the pan to melt the mozzarella but not burn the pizza base.