Pan-Fried Pizzas

  4.0 – 13 reviews  • Vegetarian
I love how simple this recipe is to put together, just roll out the dough, pan-sear until crispy and top. No oven needed. It’s the kind of appetizer or snack that just leaves people wanting more. Want to save some time? Buy store-bought pizza rounds and just cook and top! Feel free to add other herbs, like some fresh oregano, or sun-dried or oven-roasted tomatoes instead of fresh ones. This is a recipe that can take some variety.
Level: Easy
Total: 1 hr 30 min
Active: 1 hr 10 min
Yield: 6 to 8 servings

Ingredients

  1. 1 cup balsamic vinegar
  2. All-purpose flour, for dusting
  3. 1/2 pound (8 ounces) prepared pizza dough, at room temperature
  4. 6 tablespoons extra-virgin olive oil, plus additional for drizzling
  5. 6 sprigs fresh thyme
  6. 1 pint grape or cherry tomatoes, halved
  7. Kosher salt and freshly ground black pepper
  8. 1 cup whole-milk ricotta
  9. 1/2 cup grated Parmesan, plus additional for garnish
  10. 2 large cloves garlic, minced
  11. 1/2 cup tightly-packed fresh basil leaves, chiffonade
  12. Pizzeria Salt, recipe follows
  13. 2 tablespoons finely grated Parmesan
  14. 1 tablespoon garlic powder
  15. 1 tablespoon dried oregano
  16. 1/2 teaspoon red pepper flakes

Instructions

  1. Make the balsamic glaze: In a small saucepan, bring the balsamic vinegar to a boil, then reduce the heat to maintain a simmer. Cook until reduced by two-thirds and syrupy, 8 to 10 minutes. Set aside to let cool.
  2. Shape the crust: On a flat, lightly-floured surface, divide the dough into quarters. Roll each into a loose ball. Cover with a kitchen towel and allow the dough to rest for 10 to 15 minutes. Working with one ball at a time, roll and gently stretch into an 8-inch round about 1/8-inch thick. (Note: You can also use a rolling pin, if easier.) Set aside, covering with the towel or plastic wrap.
  3. Cook the crusts: Heat 4 tablespoons oil in a 10-inch skillet over medium-high heat until hot. Reduce the heat to medium-low and add the sprigs of thyme. Let cook until crispy, 2 to 3 minutes. Transfer the thyme sprigs to a paper towel-lined plate. Set aside to cool, then pick the leaves off the stems. Reserve the leaves.
  4. Increase the heat to medium. Working with one round of dough at a time, gently place the dough into the hot oil so that it lies flat in the skillet. Cook until the underside is browned and the edges are crispy, 3 to 4 minutes. Use a pair of kitchen tongs or a heatproof spatula to flip the dough to the other side, taking care, as the oil is hot and can splatter. Cook until the crust looks crispy, another 3 to 4 minutes. Transfer the crust to a sheet pan fitted with a wire rack. Repeat with the remaining dough, adding and heating more oil in the skillet as needed between batches.
  5. Prepare the tomatoes: In a medium bowl, toss the tomatoes with some salt and pepper and set aside.
  6. Make the ricotta mixture: In a medium bowl, combine the ricotta, Parmesan, garlic, fried thyme leaves and salt and pepper to taste. Adjust the seasonings.
  7. Assemble the pizzas: Transfer the crusts to a cutting board. Use the back of a kitchen spoon to spread the ricotta mixture evenly among the 4 pizzas. Drizzle with oil. Sprinkle the basil and Pizzeria Salt over the ricotta. Drizzle with the balsamic glaze. Top with the tomatoes.
  8. Cut each pizza into slices with a pizza cutter or saw into pieces gently with a serrated knife. Serve immediately with another drizzle of balsamic and a generous sprinkle of Parmesan and Pizzeria Salt.
  9. In a medium bowl, combine the Parmesan, garlic powder, oregano and red pepper flakes.

Nutrition Facts

Serving Size 1 of 8 servings
Calories 318
Total Fat 18 g
Saturated Fat 6 g
Carbohydrates 26 g
Dietary Fiber 2 g
Sugar 6 g
Protein 11 g
Cholesterol 24 mg
Sodium 384 mg

Reviews

Mary Phillips
Ridiculously good. Do roll the dough thin, as they puff considerably when fried. After frying, I spread them with the ricotta mixture, and had the other toppings, plus prosciutto and baby greens, so guests could personalize. People actually moaned when they took their first bite. We had Caesar salad on the side, and it was a perfect, super easy, Sunday dinner.

 

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