| Level: | Intermediate |
| Total: | 2 hr 40 min |
| Prep: | 35 min |
| Inactive: | 1 hr 45 min |
| Cook: | 20 min |
| Yield: | Four 6-inch pizzas or two 12-inch pizzas |
Ingredients
- Basic Pizza Dough, recipe follows
- 8 tablespoons olive oil
- Lamb Sausage and Caramelized Onions, recipe follows
- 2 1/4 teaspoons active dry yeast
- 1 1/2 cups warm water (about 110 degrees F)
- 3 1/2 cups all-purpose flour, plus additional for rolling dough
- 2 teaspoons kosher salt
- 1/2 teaspoon ground white pepper
- 1 scant tablespoon honey
- 1 tablespoon extra-virgin olive oil, plus some additional for coating the bowl/greasing the trays
- 1 teaspoon extra-virgin olive oil, plus more for drizzling
- 12 ounces spicy lamb sausage, casings removed
- 2 small red onions, peeled and thinly sliced
- 1/2 teaspoon honey
- 1 cup mozzarella cheese, cubed
- 1/2 cup basil leaves, stemmed, washed and dried
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1283 |
| Total Fat | 73 g |
| Saturated Fat | 24 g |
| Carbohydrates | 107 g |
| Dietary Fiber | 6 g |
| Sugar | 17 g |
| Protein | 49 g |
| Cholesterol | 120 mg |
| Sodium | 1751 mg |
Reviews
me and my wife love you
This is a great recipe! My toppings were more traditional and was really interested in the dough recipe. It was not that difficult to make and so worth the extra time. The technique of using the cast iron skillet is a great tip to get the crunchy crust that everyone loves!
This was great and yummy! Awesome for dinner~ I even used a lot less yeast in it and it tasted even better!!
Oven “fried” pizza is simply delicious – my family loves it! I love good food, but I don’t love to cook. I was pleasantly surprised this is fun and easy to make. The pizza dough is fabulous.
I really wanted lamb sausage but it isn’t available in my area, So I found a recipe online for homemade lamb sausage also very simple. And by simple I mean it’s like making meatloaf, 1 lb ground lamb, minced garlic, 2 oz pomegranate juice, and few spices I always have on hand. I mix up the lamb and spices the night before.
I know this will alter the recipe but can anyone think of a product I could use in place of making your own crust? Refrigerated pizza dough or something else? I have tried to use yeast a couple times and never had anything turn out so I no longer attempt anything with yeast but this sounds good..I know it wont taste the same but I am happy with similar..
The crust on this rocked. I made this a while back and forgot to rate it. I looked up the recipe today because my son is bugging me to make it again. It is a winner in my house!!
I loved this crust and so did my family, including my two picky kiddos. It reminded us of “pan” pizza. Yum!
Love this crust and will continue to use it. Would taste great with any toppings. I made two pizzas. Both had caramelized onions and garlic with parmesan reggiano, fresh mozzarella, and basil. One had Italian sausage, the other had proscuitto. This recipe is definitely a keeper.
Fried pizza is my new favorite. The crust is so crispy on the outside and soft on the inside. Perfect!! I used regular pizza toppings and it worked out great.
My bf and I made this recipe (with a few changes) last night, but we substituted Italian sausage, casings removed, for the lamb and we cooked the sausage in a skillet with the onions at the same time. We also added sliced mushrooms at the end of cooking. When it came down to making the dough, kneading it, and toasting it in the pan, it was really easy! I think that if you put enough oil in the pan, the crust should toast up nicely and be easy to flip. We tried skimping on the oil with the first pizza to be healthy and it turned out less crispy than our later ones with more olive oil. We topped the pizzas with shredded mozzarella, grated parmesan, and dried oregano for more flavor. By far, these were the best pizzas we’ve made at home so far and they were fun to make!