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Pan-Fried Pizza

20071107skilletslice.jpgMark Bittman (aka "The Minimalist") suggests a novel way of preparing pizza in today's New York Times: pan-frying it.

Take pizza dough and shape it—small disks are best—then fry it in enough olive oil to crisp the bottom. Then flip it.

If the toppings are hot (as, for example, tomato sauce might be) or the quantities small (a bit of grated cheese, rather than a pile), all you need to do from this point is drop them on top, then brown the bottom of the second side.

For more heavily topped pizzas, Mr. Bittman says you'll have to put a lid on it to heat things up and melt them down.

Sorta gives new meaning to "personal pan pizza," don't it?

Here's the recipe. And here's a video of Bittman in action.

3 Comments:

man, that pizza really looked mediocre. The best pizza's have a fine balance of ingredients. He had about an inch of cheese and toppings on that thing.

Actually, I tried it with 12 people last weekend (pizza party) and it works pretty damn well. You can make the tops as diverse or as dense as you'd like, but he's teaching technique, which is always a valuable thing. Of course, for the heavily-cheesed, an oven broiler is required, but for the shrimp, ruccola and roasted garlic pizza, it was perfect.

I'd give it a try. I think a big cast iron fry pan would be even better than that non-stick deal.

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