Crispy Deep-Fried Pizza

Name: Crispy Deep-Fried Pizza
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 2
Cuisine: Mediterranean, Italian, European
Ingredients: 1 Tbsp active dry yeast; 2 servings Canola oil, for frying (amount determined by vessel used); 313 grams all-purpose flour; 2 Tbsps chopped fresh basil leaves; 8 fresh basil leaves, for garnish; 2 Tbsps olive oil, plus more for bowl; 2 Tbsps dried oregano; 25 grams grated Parmesan; 57 grams whole pepperoni; 245 milliliters pizza sauce; 1 teaspoon sea salt; 113 grams mozzarella cheese, coarsely shredded; 1 teaspoon sugar; 237 milliliters warm water (110 to 115 degrees F); 1 teaspoon water

Crispy Deep-Fried Pizza might be a good recipe to expand your main course collection. This recipe makes 2 servings with 1137 calories, 41g of protein, and 48g of fat each. This recipe covers 45% of your daily requirements of vitamins and minerals. A mixture of oregano, olive oil, basil leaves, and a handful of other ingredients are all it takes to make this recipe so flavorful. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes around 20 minutes. Users who liked this recipe also liked Crispy Deep-Fried Pizza, Crispy Deep Fried Jalapeño Poppers, and Crispy Deep-Fried Chicken Livers.

Instructions

Watch how to make this recipe.

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.

Ingredients you will need

Whole Chicken

Cooking Oil

Equipment you will use

Dutch Oven

Stove

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 Sauce

Pepperoni

Oregano

Basil

Dough

Roll

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.

Ingredients you will need

Pizza Sauce

Pepperoni

Cheese

Spread

Dough

Water

Check the oil temperature and carefully add the pizza pockets. Cook for 2 minutes, turn over and cook for 1 minute more.

Ingredients you will need

Cooking Oil

Remove to a paper towel lined plate.

Equipment you will use

Paper Towels

Transfer the pizza to serving plates and garnish with remaining pizza sauce, Parmesan and fresh basil leaves.

Ingredients you will need

Fresh Basil

Pizza Sauce

Parmesan

Combine all the dry ingredients in bowl of food processor or stand mixer. Or if by hand, combine in a medium bowl.

Equipment you will use

Food Processor

Stand Mixer

Bowl

Add the warm water to small glass bowl.

Ingredients you will need

Water

Equipment you will use

Bowl

Sprinkle the yeast over and let it sit for 10 to 15 minutes.

Ingredients you will need

Yeast

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.

Ingredients you will need

Dough

Yeast

Wrap

Cooking Oil

Tea

Equipment you will use

Food Processor

Plastic Wrap

Stand Mixer

Kitchen Towels

Bowl

Oven

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.

Ingredients you will need

Dough

Punch

Roll the dough into 1/4-inch thick rounds. Cooks Note: Can be made ahead and also freezes well.

Ingredients you will need

Dough

Roll

Equipment

Ingredients

Servings:

1Tbsp

active dry yeast 2servings

Canola oil, for frying (amount determined by vessel used)313grams

all-purpose flour 2Tbsps

chopped fresh basil leaves 8

fresh basil leaves, for garnish 2Tbsps

olive oil, plus more for bowl 2Tbsps

dried oregano 25grams

grated Parmesan 57grams

whole pepperoni 245milliliters

pizza sauce 1teaspoon

sea salt 113grams

mozzarella cheese, coarsely shredded 1teaspoon

sugar 237milliliters

warm water (110 to 115 degrees F)1teaspoon

water

Recommended wine: Sangiovese, Shiraz, Barbera Wine

Sangiovese, Shiraz, and Barbera Wine are my top picks for Pizza. The best wine for pizza depends on the toppings! Red sauce pizza will call for a red wine with some acidity, such as a barberan or sangiovese. Add pepperoni or sausage and you can go bolder with a syrah. The Dom Perignon (torn capsule) with a 4.7 out of 5 star rating seems like a good match. It costs about 329 dollars per bottle.

Dom Perignon (torn capsule)

Golden color with an amazing glint of green. The nose is complex and elegant. Initial toasty flavor, like toasted hazelnuts – then a suggestion of brioche and honey. On the palate, the attack is extraordinary, clean, one could even say well structured. Compact and solid on the palate. Fatty character and acidity seem perfectly balanced. Long finish, retaining freshness and even a subtle firmness, redolent of dried fruit. Brilliance, purity. Pedigree and distinction. A sense of elegance and balance predominate.