This delicious fried pizza is an original homemade Italian dish submitted by The Chew viewer Deb Parillo! Try it tonight!
- step-by-step directions
- 2 cups canola oil (for frying)
- 1 cup Parmiggiano-Reggiano cheese (grated)
- 2 .5 pounds all-purpose flour
- 2 packets dry yeast (or 1 oz. fresh yeast if available)
- 1/4 teaspoon sugar
- 2 teaspoons salt
- 2 tablespons vegetable oil
- 1-1 1/2 cups warm water
- CHUNKY SAUCE:
- 2 32- oz. cans plum tomatoes
- 4 cloves fresh garlic (sliced)
- 10-15 basil leaves
- 4 tablepsoons olive oil
- 4 tablespoons canola oil
- Salt & pepper (to taste)
- 1 teaspoon oregano
- To Make Dough: In a large bowl, combine flour, sugar and salt and mix together lightly. Make a well in the center of the flour mixture, and pour most of the water in the well (reserve a few ounces if needed once kneading begins) and yeast and stir until dissolved. Once dissolved add oil to water and being to push flour from outer edges of bowl inward towards wet ingredients. Continue this until all ingredients are combined and knead dough until a ball begins to form. Knead dough continuously until ball is stiff, remove from bowl, place on clean floured surface, and cover with a dry kitchen cloth. Let stand until doubled in size (usually about one to two hours depending on room temperature). Cut dough in half, then each half into five more pieces (or six depending on how small you would like your pizza -- Deb's family uses a large orange size as their rule of thumb) and shape into balls. Let stand about another half hour so dough can rest. While dough is resting, make your pan sauce.
- To Make Sauce: Heat oil in pan, add garlic and sauté until tender. Crush plum tomatoes in a separate bowl by hand. Add tomato, basil, oregano and salt and pepper and simmer on medium heat for about 30 minutes.
- To Make Pizzas: In a 12 inch pan, heat about 2 cups canola or vegetable oil on medium heat. While oil is heating, flatten out dough balls into round personal pizza shapes (do not overwork the dough). They should be about 6 inches in diameter, and ¼-inch thick. Once oil is heated, add dough to the oil, the dough will begin to bubble. When the edges become light brown, flip the dough (about 3-4 minutes per side). Once both sides are evenly golden, remove from oil. Ladle about ¼ cup warm prepared tomato sauce and sprinkle generously with parmesan cheese.
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