FRIED PIZZA RECIPES

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CRISPY DEEP-FRIED PIZZA RECIPE | GUY FIERI | FOOD NETWORK



Crispy Deep-Fried Pizza Recipe | Guy Fieri | Food Network image

Provided by Guy Fieri

Categories     main-dish

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield 2 servings

Number Of Ingredients 16

Canola oil, for frying (amount determined by vessel used)
1 recipe Perfect Pizza Dough, recipe follows
2 tablespoons dried oregano
2 tablespoons chopped fresh basil leaves
1 cup pizza sauce
2 ounces whole pepperoni
4 ounces mozzarella cheese, coarsely shredded
1 teaspoon water
1/4 cup grated Parmesan
8 fresh basil leaves, for garnish
2 1/2 cups all-purpose flour
2 tablespoons olive oil, plus more for bowl
1 teaspoon sugar
1 teaspoon sea salt
1 tablespoon active dry yeast
1 cup warm water (110 to 115 degrees F)

Steps:

  • Preheat the oil to 365 degrees F. A deep-fryer is best, but if using a stove top method, fill a cast iron Dutch oven or heavy chicken fryer with oil about 4 inches deep.
  • Roll dough out and cut it in half. Stir the oregano and basil into the pizza sauce. Slice the pepperoni. Spread half of the pizza sauce on half of each side, of the dough, add the cheese and pepperoni, distributing evenly. Apply a thin line of the water to the edge of the dough and fold each over onto itself and press to seal.
  • Check the oil temperature and carefully add the pizza pockets. Cook for 2 minutes, turn over and cook for 1 minute more. Remove to a paper towel lined plate. Transfer the pizza to serving plates and garnish with remaining pizza sauce, Parmesan and fresh basil leaves.
  • Combine all the dry ingredients in bowl of food processor or stand mixer. Or if by hand, combine in a medium bowl. Add the warm water to small glass bowl. Sprinkle the yeast over and let it sit for 10 to 15 minutes. Add oil and yeast mixture to dry ingredients and depending on method using, combine until a dough ball forms. For food processor, pulse on dough setting until dough is smooth and elastic. For stand mixer, slow speed until dough is smooth and elastic. For hand method, knead on lightly floured surface until smooth and elastic. Form the dough into a ball. Lightly oil a large bowl, add the dough ball to it, cover tightly with plastic wrap or a well-floured tea towel, and set in a warm place or a 100 degree F oven until doubled, about 1 hour.
  • Punch down, and let rest for 5 minutes. Divide the dough in half for 2 large pizzas or into 4 equal pieces for calzones or small individual pizzas. Roll the dough into 1/4-inch thick rounds. Cooks Note: Can be made ahead and also freezes well.

OVEN "FRIED" PIZZA RECIPE | ALEX GUARNASCHELLI | FOOD NETWORK



Oven "Fried" Pizza Recipe | Alex Guarnaschelli | Food Network image

Provided by Alex Guarnaschelli

Categories     main-dish

Total Time 2 hours 40 minutes

Prep Time 35 minutes

Cook Time 20 minutes

Yield Four 6-inch pizzas or two 12-inch pizzas

Number Of Ingredients 16

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

Steps:

  • 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.

More about "fried pizza recipes"

PIZZA HUT PAN PIZZA COPYCAT RECIPE | TOP SECRET RECIPES
The secret to perfect pan pizza is pressing the dough into a well-oiled pan (Pizza Hut uses soybean oil), then the pan is covered and the dough rises in a heated cabinet for 45 to 60 minutes. When the dough is topped, the edge is sprayed with a butter-flavored “food release” and the pie is baked at 500 degrees F until perfectly browned on top. You can use a 9-inch, 12-inch, or 15-inch deep dish pizza pan or cake pan for this recipe, and you’ll want to preheat your oven with a pizza stone in it to simulate the type of oven used at the chain. The hot ceramic surface of the pizza stone will cause the oil in the pan to cook the bottom of the dough so that it’s brown and crispy like an authentic pan pizza crust should be. I tried making the dough with cake flour, all-purpose flour, superfine “00” flour, bread flour and many combinations of these different flours which all contain varying amounts of gluten. I even tried rising the dough slowly in the refrigerator for various lengths of time as long as up to four days. But after a month of testing and about 30 pan pizzas later, I found the best dough to be straight bread flour, and to let the dough rise at room temperature. I did find that if you let the dough rest for at least 4 hours before the final rise in the pizza pan you will get the best texture with the perfect chewy bite to it.  Try my clone recipes for Pizza Hut Stuffed Crust Pizza and Tuscani Creamy Chicken Alfredo Pasta here.Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
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POPEYES FAMOUS FRIED CHICKEN RECIPE | TOP SECRET RECIPES
Popeyes Famous Fried Chicken and Biscuits has become the third-largest quick-service chicken chain in the world in the twenty-two years since its first store opened in New Orleans in 1972. (KFC has the number-one slot, followed by Church's Chicken). Since then, the chain has grown to 813 units, with many of them overseas in Germany, Japan, Jamaica, Honduras, Guam, and Korea. Cayenne pepper and white pepper bring the heat to this crispy fried chicken hack.    Did you like this recipe? Get your hands on my secret recipe for Popeyes Chicken Sandwich and other Popeyes dishes here. Source: More Top Secret Recipes by Todd Wilbur.
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OVEN-FRIED PICKLES RECIPE: HOW TO MAKE IT
Like deep-fried pickles? You'll love this unfried version even more. Dill pickle slices are coated with panko bread crumbs and spices, then baked until crispy. Dip them with ranch dressing for an appetizer you won't soon forget.—Nick Iverson, Denver, Colorado
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Reviews 5
Total Time 40 minutes
Calories 65 calories per serving
  • Preheat oven to 500°. Let pickle slices stand on a paper towel until liquid is almost absorbed, about 15 minutes., Meanwhile, in a shallow bowl, combine flour and salt. In another shallow bowl, whisk eggs, pickle juice, cayenne and garlic powder. Combine panko and dill in a third shallow bowl., Dip pickles into flour mixture to coat both sides; shake off excess. Dip into egg mixture, then into crumb mixture, patting to help coating adhere. Transfer to a greased wire rack in a rimmed baking sheet., Bake until golden brown and crispy, 20-25 minutes.
See details


CRISPY DEEP-FRIED PIZZA RECIPE | GUY FIERI | FOOD NETWORK
From foodnetwork.com
Reviews 4.5
Total Time 20 minutes
Category main-dish
  • Punch down, and let rest for 5 minutes. Divide the dough in half for 2 large pizzas or into 4 equal pieces for calzones or small individual pizzas. Roll the dough into 1/4-inch thick rounds. Cooks Note: Can be made ahead and also freezes well.
See details


OVEN "FRIED" PIZZA RECIPE | ALEX GUARNASCHELLI | FOOD NETWORK
From foodnetwork.com
Reviews 4.8
Total Time 2 hours 40 minutes
Category main-dish
Cuisine italian
  • 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.
See details


PIZZA HUT PAN PIZZA COPYCAT RECIPE | TOP SECRET RECIPES
The secret to perfect pan pizza is pressing the dough into a well-oiled pan (Pizza Hut uses soybean oil), then the pan is covered and the dough rises in a heated cabinet for 45 to 60 minutes. When the dough is topped, the edge is sprayed with a butter-flavored “food release” and the pie is baked at 500 degrees F until perfectly browned on top. You can use a 9-inch, 12-inch, or 15-inch deep dish pizza pan or cake pan for this recipe, and you’ll want to preheat your oven with a pizza stone in it to simulate the type of oven used at the chain. The hot ceramic surface of the pizza stone will cause the oil in the pan to cook the bottom of the dough so that it’s brown and crispy like an authentic pan pizza crust should be. I tried making the dough with cake flour, all-purpose flour, superfine “00” flour, bread flour and many combinations of these different flours which all contain varying amounts of gluten. I even tried rising the dough slowly in the refrigerator for various lengths of time as long as up to four days. But after a month of testing and about 30 pan pizzas later, I found the best dough to be straight bread flour, and to let the dough rise at room temperature. I did find that if you let the dough rest for at least 4 hours before the final rise in the pizza pan you will get the best texture with the perfect chewy bite to it.  Try my clone recipes for Pizza Hut Stuffed Crust Pizza and Tuscani Creamy Chicken Alfredo Pasta here.Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
From topsecretrecipes.com
Reviews 5.0
Total Time 2 hours 10 minutes0S
Calories 390 calories per serving
See details


POPEYES FAMOUS FRIED CHICKEN RECIPE | TOP SECRET RECIPES
Popeyes Famous Fried Chicken and Biscuits has become the third-largest quick-service chicken chain in the world in the twenty-two years since its first store opened in New Orleans in 1972. (KFC has the number-one slot, followed by Church's Chicken). Since then, the chain has grown to 813 units, with many of them overseas in Germany, Japan, Jamaica, Honduras, Guam, and Korea. Cayenne pepper and white pepper bring the heat to this crispy fried chicken hack.    Did you like this recipe? Get your hands on my secret recipe for Popeyes Chicken Sandwich and other Popeyes dishes here. Source: More Top Secret Recipes by Todd Wilbur.
From topsecretrecipes.com
Reviews 4.4
Total Time 43 minutes0S
Calories 687 calories per serving
See details


OVEN-FRIED PICKLES RECIPE: HOW TO MAKE IT
Like deep-fried pickles? You'll love this unfried version even more. Dill pickle slices are coated with panko bread crumbs and spices, then baked until crispy. Dip them with ranch dressing for an appetizer you won't soon forget.—Nick Iverson, Denver, Colorado
From tasteofhome.com
Reviews 5
Total Time 40 minutes
Calories 65 calories per serving
  • Preheat oven to 500°. Let pickle slices stand on a paper towel until liquid is almost absorbed, about 15 minutes., Meanwhile, in a shallow bowl, combine flour and salt. In another shallow bowl, whisk eggs, pickle juice, cayenne and garlic powder. Combine panko and dill in a third shallow bowl., Dip pickles into flour mixture to coat both sides; shake off excess. Dip into egg mixture, then into crumb mixture, patting to help coating adhere. Transfer to a greased wire rack in a rimmed baking sheet., Bake until golden brown and crispy, 20-25 minutes.
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