Pan Fried Pizza. with a Friend

It's movie theme night at IHCC this week. While I did not watch a movie this weekend, I did travel and spent time shopping and cooking with a friend(s). (If you count the two pound puppy nipping at our ankles!) I chose Mark Bittman's pan fried pizza recipe and we added a few of our own ingredients. One of my all time favorite movies is the God Father. I haven't lounged and watched the movie in quite some time. However, it is on my "to do" list.



The pizza was very tasty and the possibilities are endless on what to use as toppings.
We snacked on leftovers the following day and the pizza tasted even better.

The recipe was easy and made an eatable pizza but might not replace the classic baking method but a nice change to a traditional pizza taste. The pizza comes out more as a pan style pizza.

The recipe makes four servings and all small enough to be slipped into a freezer bag for later enjoyment!

On our pizza we used fresh basil, mushrooms, garlic, roasted red peppers, and artichoke hearts along with a nice mound of mozzarella cheese.



Placing the lid on the skillet to melt the cheese worked very well. Also as we prepared the pizza, we learned that the first side that is fried/cooked really needs to cook a good time to prevent the center from being "gooey".

Use oil sparingly in the pan as well.

Mark Bittman's Pan Fried Pizza: (see the link below for a video of Mark!)

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.

http://www.nytimes.com/2007/11/07/dining/07mini.html