Crispy Deep-Fried Pizza

Crispy Deep-Fried Pizza
Crispy Deep-Fried Pizz Head to the store and pick up water, sea salt, oregano, and a few other things to make it today. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes roughly 20 minutes.

Instructions

1
Watch how to make this recipe.
2
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.
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Whole ChickenWhole Chicken
Cooking OilCooking Oil
Equipment you will use
Dutch OvenDutch Oven
StoveStove
3
Roll dough out and cut it in half. Stir the oregano and basil into the pizza sauce. Slice the pepperoni.
Ingredients you will need
Pizza SaucePizza Sauce
PepperoniPepperoni
OreganoOregano
BasilBasil
DoughDough
RollRoll
4
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.
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Pizza SaucePizza Sauce
PepperoniPepperoni
CheeseCheese
SpreadSpread
DoughDough
WaterWater
5
Check the oil temperature and carefully add the pizza pockets. Cook for 2 minutes, turn over and cook for 1 minute more.
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Cooking OilCooking Oil
6
Remove to a paper towel lined plate.
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Paper TowelsPaper Towels
7
Transfer the pizza to serving plates and garnish with remaining pizza sauce, Parmesan and fresh basil leaves.
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Fresh BasilFresh Basil
Pizza SaucePizza Sauce
ParmesanParmesan
8
Combine all the dry ingredients in bowl of food processor or stand mixer. Or if by hand, combine in a medium bowl.
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Food ProcessorFood Processor
Stand MixerStand Mixer
BowlBowl
9
Add the warm water to small glass bowl.
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WaterWater
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BowlBowl
10
Sprinkle the yeast over and let it sit for 10 to 15 minutes.
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YeastYeast
11
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.
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DoughDough
YeastYeast
WrapWrap
Cooking OilCooking Oil
TeaTea
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Food ProcessorFood Processor
Plastic WrapPlastic Wrap
Stand MixerStand Mixer
Kitchen TowelsKitchen Towels
BowlBowl
OvenOven
12
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.
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DoughDough
PunchPunch
13
Roll the dough into 1/4-inch thick rounds. Cooks Note: Can be made ahead and also freezes well.
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DoughDough
RollRoll

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian can be paired with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Piccini Chianti Classico with a 4.6 out of 5 star rating seems like a good match. It costs about 10 dollars per bottle.
Piccini Chianti Classico
Piccini Chianti Classico
A complex and persistent nose filled with notes of cherry and wild berries. The palate is well structured, elegant, round and smooth with fruity notes and soft tannins and a long finish. An ideal pairing for grilled red meat and pasta al ragu. Blend: 90% Sangiovese, 10% Merlot
DifficultyMedium
Ready In20 m.
Servings2
Health Score42
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